(Delish) “The power, the speed, the flexibility,” said Keith Larsen, commercial director of range products at GE Appliances. You may think he’s talking about the next Marvel superhero, but he’s actually singing the praises of induction cooking.
If you’re looking for a new stove or cooktop, you should consider one that uses induction, especially if you spend a lot of time in the kitchen. It’s a bit of a splurge but totally worth it.
What is induction cooking?
“Induction typically has coils underneath ceramic glass that, once electricity is put through those coils, creates an electromagnetic field,” Larsen said. “That field reacts to any pot that has ferrous material—iron—in it and causes molecules to vibrate, which heats up the pan.”
All that science talk means the interaction causes friction in the pan, which makes it hot. With induction cooking, the process happens much faster than with gas or electric stoves, and the surface of the cooktop does not get hot.
How is it different than electric?
An electric stove has coils that heat up when turned on. Electricity runs through those coils to create heat that heats the pan or pot on the stove. Induction cooking is a reaction between iron and an electromagnetic field.
