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Paper Never Burns on Induction Cooker: Fact

If you haven’t heard or seen an induction cooktop in action then don't worry. We are going to introduce you about Induction Cooker & their  Pros & Cons.

Induction cooking uses induction heating to directly heat a cooking vessel, as opposed to using heat transfer from electrical coils

An induction cooking surface boiling water through
several thicknesses of newsprint. The paper is undamaged
since heat is produced only in the bottom of the pot
An induction cooker is faster and more energy-efficient than a traditional electric cooking surface. It allows instant control of cooking energy similar to gas burners. Other cooking methods use flames or red-hot heating elements; induction heating only heats the pot. Because the surface of the cook top is only heated from contact with the vessel, the possibility of burn injury is significantly less than with other methods. The induction effect does not heat the air around the vessel, resulting in further energy efficiencies. Cooling air is blown through the electronics but emerges only a little warmer than ambient temperature.

Pros of Induction Cooker
  • It provides rapid heating, improved thermal efficiency, and greater heat consistency, yet with precise control similar to gas.
  • The high efficiency of power transfer into the cooking vessel makes heating food faster on an induction cooking surface than on other electric cooking surfaces.
  • Induction cookers are safer to use than conventional cookers because there are no open flames.
  • The control system shuts down the element if a pot is not present or not large enough. 
  • Induction cookers are easy to clean because the cooking surface is flat and smooth, even though it may have several heating zones. 
  • Since the cooking surface is not directly heated, spilled food does not burn on the surface.
  • Since heat is being generated by an induced electric current, the unit can detect whether cookware is present (or whether its contents have boiled dry) by monitoring how much power is being absorbed. That allows functions such as keeping a pot at minimal boil or automatically turning an element off when cookware is removed.
  • Because the cook top is shallow compared to a gas-fired or electrical coil cooking surface, wheelchair access can be improved; the user's legs can be below the counter height and the user's arms can reach over the top.
Cons of Induction Cooker
  • The cookware used for induction cooking must be magnetic metal.
  • If a magnet will stick to the bottom, the pan will work.
  • Stainless steel and cast iron are good choices, but aluminum, copper, and glass will not work. Suitable cookware with non-stick coatings are also OK to use.
  • That flat-on-flat feel is annoying when sauteeing anything.
  • Your kitchen needs to have an adequate electrical circuit to power the cooktop –check the manufacturers notes and ask your electrician if you are not certain. Mostly you should be OK on this but do check!
  • Noise – some manufacturers freestanding units have fans built in to keep the components cool – and even built in cooktops requires this. 
  • Then again so does your PC or laptop. It is such a subjective ‘con’ that I was hesitant to include it, but in the interest of full disclosure I have done so. On the cooktops I have tried this was not an issue at all.
  • Initial cost - they are more expensive than some other cooktops but in our opinion worth it. The costs have been coming down.

Did you know?
  • The only difference with induction cooking is the mechanism for making the pan hot.
  • Paper Never Burns on Induction Cooktop
  • Induction Cooker have many names. eg: Induction Cooker, Induction Cooktop, Induction Chulha
Paper Never Burns on Induction Cooker: Fact Reviewed by Sartaj Husain on Friday, November 16, 2012 Rating: 5

2 comments:

  1. Hello Sartaj Husain thanks for sharing wonderful tips.i have been searching about induction cooking I am really impressed

    ReplyDelete

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