Technology has been touching every inch of kitchens lately, from smart tech lights and programmable microwaves, to WiFi connected ovens and even fancy blenders. One of the new kids on the block in the Chicago area are induction stovetops. But how do they work? Are they really better than gas stoves? As the Chicago area’s appliance repair experts, we’ll break down these different kitchen appliances so you can decide for yourself!
New to induction cooking, or want to find out how it stacks up to the traditional favorite? Follow along with the Chicago appliance repair experts at North Town Home Services!
What Is Induction Cooking?
Induction cooking surfaces operate under the principle of electromagnetism—but don’t let the science deter you. It’s actually quite simple. In most inductive cooking setups, such as those offered by big names like Bosch, a copper coil rests under a flat cooking surface that, when engaged, generates an electromagnetic field that rapidly vibrates metals that carry magnetic properties. This is the action that generates heat.
To put it more simply, induction cooking heats the pan or pot directly using an electromagnetic field, as opposed to the indirect heat of a gas stove.
Are There Advantages to Induction Cooktops?
Because of the precision of the process, and the fact that the induction surface only heats what you want to be heated, the cooking method offers some interesting and distinct advantages to Chicago homeowners:
- Cooking speed. If you heated two pots of water side by side, one using induction and the other using gas, the induction cooking surface will reach boiling temperature faster—on average two or three minutes faster. This is primarily due to the lack of “warming up” time. An electromagnetic field is nearly instant, and so you get cooking temperatures much faster.
- Temperature precision. Controlling temperatures with an induction cooktop or cooking surface allows for extremely precise measurements, keeping you right at the 375, 350, 250, or 400 degree range you’re looking for, and with no fluctuations.
- Safety. Induction cooking equipment will only heat the pot. No open flames and no superheated stove areas means far less risk of getting burned, and virtually no risk of a fire.
- Energy-efficiency. Possibly the biggest “sell” with inductive cooking is that it wastes no energy at all, meaning they are on average 50–60% more energy efficient than other cooking methods. That means money saved, which can help offset the higher initial purchase price.
So Is Induction Cooking Better Than Gas?
There is still certainly room for debate, of course. Personal preference is a big one, though even many professional chefs nationwide are finding induction to be a pleasant and valuable surprise. There’s also the problem of cookware, which tends to be the biggest turnoff for some.
Induction cooking surfaces will only interact with ferromagnetic materials like iron or steel, meaning copper, synthetics, and many types of non-stick pots or pans will not work. For some this can mean new cookware, which is a fair and important consideration. There’s also the higher initial purchase price to consider, though this is often offset by the energy efficiency of the new system over time.
All in all induction cooktops are faster, more efficient, safer, and even more precise. Which you choose is up to preference and taste, but if we stuck both in a boxing ring we know who we’d back!
Range and Cooktop Services in Chicago, Illinois
Looking for appliance experts that can service and maintain your new induction cooktop or range? Contact your Chicago appliance repair specialists at North Town Home Services! Our team is certified, licensed, and always ready to serve.