Cooking: Induction Ranges

Induction cooking utilizes magnetism rather than a flame or electric element to generate a heated cooking surface. As a result, these cookers work only with a pan that contains a magnetic property. Much of the stainless steel cookware out in the market will work. The best test is to apply a magnet to your cookware; if the magnet sticks to the pan, it is suitable for induction cooking.

Induction cookers are exceptionally fast in performance and efficient in use. These cookers generate no heat but rather cause an excitation of the molecules within the fry pan surface. Molecules rub against each other causing friction; friction generates heat and heat cooks the food. Reducing your kitchens temperature is a wonderful secondary benefit of cooking on an induction burner.

These cookers are available in both counter top and drop-in models and in varying voltages.

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