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Nine Reasons to Switch to Induction Cooking

Updated: Sep 30, 2021



If you don’t use induction, you must have already experienced these inconveniences in the kitchen :

  • The overflowing tomato sauce which somehow is in all the nooks and crannies and a mission to clean up.

  • Hot cooktop surface after long use, which you may have burnt your fingers on.

  • Overcooked, inedible meat

  • The burnt chocolate at the bottom of the pan

  • The hours spent waiting in front of the pancake pan

Despite there being a better solution it's surirising that the industry is still dominated by gas stoves, and many chefs refuse to let go of their old gas stoves. If you're looking into building a new kitchen, let's have a look a why you might spend a little extra for a technology that helps to alleviate sticky situations.


1. Energy saving


Induction efficiency is 95% against 45% for gas.

→ The heat on an induction hob forms directly at the level of the container, so it does not disperse and allows an efficiency of more than 90%. The heat emitted into the room is therefore less, which reduces the use of air conditioning or hood

2. Reduction of carbon footprint and respect of environment

Induction uses up to 40% less energy than induction. Gas also releases traces of highly toxic carbon monoxide, formaldehyde and other pollutants into the air.


3. Temperature stays cool in the kitchen

The heat produced by induction is almost entirely transmitted to the pan unlike the gas which lets a large amount of heat escape into the room.

"There's no heat produced by the induction hob itself, so the kitchen environment is much nicer to work in," Tetsuya Wakuda says.


For small spaces like in the kitchen of yacht Paramount (pictured right), this is a lifesaver for the chefs.

4. Money saving

Less electricity consumption because the device is more efficient. Although it may be a little dearer than the gas alternative to purchase, long term, you'll be saving a lot on energy bills.


5. Extremely fast heating

The rise in temperature is really quick thanks to the powerful technology. The desired temperature, once chosen, remains constant ensuring even heat distribution throughout cooking.

"It's much faster to cook with induction: you can increase or drop the temperature far more quickly, which is a more efficient use of energy. Cutting energy use, when you don't need it, makes a huge difference in a commercial kitchen." says Australian chef Neil Perry, who has switched to induction in all his restaurants.


6. Precise heat control

Some preparations such as melted chocolate require such gentle cooking, while others require rapid and strong boiling ... Induction is able to adjust to all temperatures, from the softest to the most powerful with great reactivity. Induction technology has a very high reactivity, so it is able to switch from one power to another very quickly.

→ The cooking is ultra-fast and controlled, the temperature and power control is reactive and the flavor of the food is preserved.



7. Far easier to clean

With induction, heat is produced at the sole point of contact between the container and the fireplace, soiling, spillage and projections on the table dry but do not cook on the glass surface which remains cold. A simple wipe of the sponge is enough to wipe everything off the cooking space.


"As much as I love gas, induction has advanced in so many ways. It's more powerful, the cleaning is easier, and the cooking is more accurate." says chef Jason Staudt from the iconic Stokehouse restaurant in Melbourne, Australia.


It can also take up less space as seen below.




8. Much safer


Of all the cooking methods, induction offers the best guarantees in terms of safety. Since heat is produced by the pot, the ceramic glass top stays at a moderate temperature around the heating zone. The risk of getting burned by touching the table is thus almost non-existent.

→ The principle of operation of an induction hob is that it heats only on the magnetic field, the heat is transmitted directly into the container, the glass-ceramic surface is therefore never hot, unlike radiant hobs. Gas is also more dangerous because of the flames and explosive risk.



9. Much more precise

Induction technology allows you to choose a temperature to the nearest degree and remains constant, meaning that you can keep feed safe at a consistant temperature.


Nowadays, induction technology has even been integrated into service ware. Adventys has collaborated with luxury Limoges porcelain producer Raynaud to create self heating plates which keep your meal at the perfect temperature.


Buffet at the Atlantis The Palm in Dubai


All in all, this cooking technology combines heating speed, cooking precision, energy saving and safety.


 

This article was written in collaboration with Adventys, a French professional induction manufacturer since 1999, and the leader in innovative induction solutions for chefs. To read more about their fantastic products, check out their website: adventys.com


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