Induction cooking is the brand name for the process of using electromagnetic currents to heat materials. Induction cooking may also refer to any other hot or cold material that can be heated. Or cooled by electromagnetic induction, e.g., heating pipes through induction welding. But, in this article, we are discussing how it applies to cooking food by heating an electromagnetic plate within your oven. Which then heats the pan placed on top of it!

This type of cooking was developed in 1891 by physicist Nikola Tesla and physical chemist Carlton T. Hathaway. Todays’ induction cooking is widely used in commercial settings. Because it allows chefs better control over their equipment and food at a higher level than ever before. The technology is prevalent in “hotels,” which can save energy thanks to much lower heat output. The same applies to restaurants. So much so that the price of induction cookers has become an excellent investment for chefs who own them.

How Induction Cooking Works

The principle behind induction cooking is based on magnetic fields produced by electric coils surrounding metal or ceramic surfaces. If you place a pan on top of the magnetically powered induction plate inside your oven. It will be heated up by the magnetic field contained in this surface.

The electromagnetic plate is fitted with sensors and is used to control the temperature of your oven and its dishes. You can also control the power. And duration of heating and the time of cooling by using the oven’s electrical switches. A simple procedure helps you understand precisely how these controls work:

These types of cookers represent an excellent investment for chefs. Who need better temperature control than they can get from traditional cooking methods. They’re also popular among professional restaurants. Which value the precision of such “electronic” controls over their ovens.

According to a 10,000 word interview with a Michelin starred chef. Published by the “Journal of Gastronomy,” Induction Cooking is the future of cooking. As it offers both greater control and better energy efficiency. As induction cooking continues to improve over time. It may become the only type available to commercial cooks. At this point, though, induction cookers remain too expensive for many households and many chefs.

Why Do Professional Chefs Love Induction Cooking?

Compared to traditional cooking methods, induction cooking marks a leap forward energy efficiency. Allowing chefs to save between 10 and 20% of the total amount of energy they need to cook all their dishes. It represents a considerable saving in money for commercial kitchens. Forced to pay high electricity prices. It also creates less pollution. Causing less smog and carbon emissions inside urban areas.

Induction cooking is also considered the future of cooking by many professional chefs. Because it affords them much more control over how their food is cooked. The degree of precision this method offers is impossible with traditional flames or stovetops. For instance, a chef can heat his dishes by adding a mere ounce to the pan. Besides, induction cooking can be stopped at any time for a brief period. Allowing any food already inside the pan to cook more while the stove is being used for something else.

These features allow a chef to keep his cooking costs low and improve the quality of food served in his restaurant or kitchen. Induction cooking also allows chefs to use their ovens in new ways. Such as using them as “furnaces” to “bake” bread for other dishes without needing an independent bread-baking range.

You can also use induction cooking to remove bacteria from certain foods. For example, you can place uncooked items meant for consumption. Such as fruits, in water on top of the induction plate inside your oven. The heat generated will drop any bacteria present in your food. This method is already being used in many restaurants and kitchens worldwide. Including those owned by Michelin-starred chefs who swear by induction cooking. This type of technology represents the future of cooking for professional chefs!

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Why Is Cooking With an Induction Stove Better Than Other Cooking Methods?

Induction cooking has become ubiquitous in professional kitchens and restaurants. And for a good reason: it offers precision and control never before seen in the culinary world. Chefs can achieve much higher precision than other types of cookers. Thanks to the plates inside their induction cookers produce a stronger magnetic field than those found in traditional ovens. The result? An inducer offers much greater precision (and control) over food such as roasts. Which tend to burn if cooked with conventional methods.

Induction cooking also allows chefs to use their ovens in entirely new ways. For example, a chef can slow cook a roast in his oven by adding a mere ounce of heat to the pan. Or he can heat his dishes without needing to pre-heat the entire range. Also, you can cook dishes with “hot spots” with induction cooking. If you place a pan filled with boiling water over an induction plate inside your oven. The water will stop burning when you turn off your induction cooker. It doesn’t take much effort to imagine all the possibilities that this type of precision offers!

Despite its many advantages, induction cooking is just beginning to gain popularity among home cooks. The main reasons for this are the high price of induction cookers, as well as their rarity. Many people buy them because they realize how much better induction cooking is than traditional cooking methods. But don’t want to spend the money needed to buy all the necessary accessories to take full advantage of it.