Electric Range & Cooktop - Induction Cooking

Induction cooktops are energy efficient and they have a faster heating time than most other types of cooktops. The induction cooktop surface remains cool to the touch when cooking. This makes the cooktop surface very easy to clean and maintain.

 

How Induction Works:

• Induction cooking uses a high-frequency copper coil located just below the cooking surface that produces a magnetic field which causes the electrons in a ferrous metal pan to vibrate and produce heat. This is similar to the way that friction from rubbing your hands together produces heat to your hands. The strength of the magnetic field varies proportionally with the burner level setting, so essentially induction cooktops can be said to have "true proportional control".

• The pan begins to heat immediately and heats the contents in the pan.

• The cooking surface itself does not heat. The only reason the cooking surface area can get quite warm to the touch is because the heat from the pan will transfer to that area.

• The power response is virtually instantaneous. This allows very precise cooking control. No time is lost waiting for the burner to heat and no cool-down time is required after cooking.

• Induction uses both variable power control and cyclic power control. Induction is able to vary the power level for most of the range of power outputs, but will start to turn the burner on/off to achieve lower power levels. This is an improvement from radiant cooktops, which are only able to turn the full power on/off to achieve power levels less than the max power.

Sounds or Noises:

• There are common sounds associated with induction cooking. You can check out our Induction Sounds video to hear these sounds or noises:

 

 

Other Facts:

• Induction burners have temperature limiters which keep the burners and the cooktop from overheating (such as when a pan would boil dry).

• Magnetic induction cooking requires the use of cookware made of ferrous metals (metals to which magnets will stick). These are metals such as iron or steel.

• Pans, dishes or cookie sheets may be taken directly from the oven and placed on the cooktop surface. Also, pans may be moved from a cooking surface to another surface (not in use) to cool down. The cooktop is made of tempered glass.

• For more information on induction cooking, check out Induction 101.

• Easy to clean. Since the unused portion of the cooktop remains relatively cool because it is unheated, most spillovers will not cook onto the surface. Plus, the electronic cooktop controls are glass touch controls instead of knobs for easy cleanability.