The Pros & Cons of Buying an Induction Cookware Set

Pros and cons of buying induction cookware

Although it seems rather futuristic, induction cooking wasn’t invented post-Y2K. The concept first saw the light of day in the 1930s, thanks to a subdivision of General Motors called Frigidaire. Due to the progress of technology, the appliances and cookware used with this method are now more advanced and robust than ever.

Cooking your food with the help of a magnetic field is certainly a conversation starter for any dinner party, and the sleek design makes your kitchen look great. If you’ve been considering installing an induction range in your home and purchasing the necessary pots and pans, you need to know a bit about them first. Here are the pros and cons of this investment.

What Is Induction Cooking?

Whereas traditional stoves rely on thermal conduction through direct contact with flames or other electrical heating elements, induction plates have a coiled wire beneath their ceramic surface which creates an oscillating magnetic field. This interacts with the containers placed on top, warming up their contents and cooking the food.
But it takes more than purchasing the range and installing it in your kitchen. As explained in an article posted on www.thekitchenadvisor.com, using the right cookware makes all the difference in the world. Depending on the material you choose for your pots and pans, the preparation process can go in many ways.
And if you’re not careful, your food won’t cook at all. Because this type of appliance is powered by a magnetic field, the recipients you place on the stove need to cooperate with it to generate heat. This means that they have to be made entirely from magnetic materials, or at least have a base constructed especially for this type of range.

The most suitable and widely available induction cookware is usually made from either cast iron or steel. Stainless steel works too, as long as it is specifically labeled as being magnetic. This means that it contains traces of iron, which are able to interact with the stovetop. Iron pans that are clad in ceramic or have been enameled, such as Le Creuset, are good to go as well.

Unfortunately, this means that copper, aluminum, or glass pots and pans cannot be used on an induction cooktop. Some makes and models have a magnetic layer on the bottom, but it is best to stick to the aforementioned options to ensure that the procedure unfolds efficiently, and your dishes come out tasting amazing.

There is a simple way to test whether or not your cookware works with an induction stove. Simply take a fridge magnet and place it on the bottom of the pan. If it sticks, then it means that it will work just fine. However, if it fails to adhere, you will need to hit the shops and purchase new ones if you want to prepare food anytime soon.

Induction ready Cookware

The Pros

There are quite a few notable advantages to induction cookware. First of all, it is a lot faster than traditional methods. Due to the magnetic cycle created by the hot plate, you can easily cut the preparation time in half with many dishes. Moreover, it uses considerably less energy this way, which is friendly both to your wallet and the planet as a whole.

In addition, it is also safer. The burner won’t turn on unless the appropriate cookware is placed on it, and even when it activates, it will remain at a low temperature. Besides, the pots you use cool down immediately once you take them off the stove, which decreases the risk of scalds and other accidents. This is ideal if you have curious pets or small children in the house.

The resulting dishes are also safer to eat, as they do not come out contaminated. The magnetic process promotes the use of sustainable cookware materials that don’t leach toxins or chemicals in the food. It also renders noxious ones such as copper or aluminum useless, as they cannot interact properly with the appliance and generate heat.

Finally, investing in this system alongside the appropriate cookware makes the entire cleaning process a walk in the park. Excess fat, sauce, or bits of food slide right off of steel and iron. Furthermore, the stovetop itself is usually made from either ceramic or glass, which means that wiping it down is a dream.

Induction ready pots and pans

The Cons

The is one major drawback as far as induction cooking is concerned, namely the overall cost. The stove itself can cost more the amount you would pay for a classic gas or electric hot plate. In fact, the pricier ones can go for as much as 3,500 dollars. Add to that the cost of the necessary cookware, and it might become a lot.

Because they do not respond to the magnetic field, affordable pots and pans made from copper or aluminum are out of the question. You will be forced to invest in higher end alternatives built out of cast iron or steel. However, if you have the money to spend on this project, it is certainly worth every single cent.

Other minor disadvantages exist as well. For example, the mechanism of the appliance causes the pots and pans you place on it to buzz or hum. The noise definitely seems odd and out of place in a kitchen, and it can end up annoying you if you are sensitive to that sort of thing. Nevertheless, this can be solved easily by using lighter cookware, such as stainless steel.

What is more, induction stoves rely on electrical power to function? For this reason, you won’t be able to use yours during a power outage as you would a regular gas stove. Still, this is only detrimental when you live in a stormy area where fickle weather conditions determine your quality of life. Otherwise, it won’t be much of a problem.

Conclusion

Although induction cooking sounds like an invention of the 2000s, it actually came into being more than 80 years ago. If you are tempted to purchase and use the range and adjacent cookware, then you will want to consider the pros and cons presented above. The investment is a considerable one, but it just might be worth it for you.

Leave a Reply