Posted on: March 15, 2006

The Cool Way to Cook

Put out the fire! The latest magnetic induction cooktops offer all the heat without the burn.

By Erik J. Martin
CTW Features

If you can't take the heat, they say, get out of the kitchen. But this kind of heat will definitely be bringing more people into the kitchen, thanks to its innovative technology, energy efficiency and ease of use. It's magnetic induction, and it just may revolutionize the way we cook.

Recently introduced in the United States as either portable or professionally installed smooth-ceramic glass-surface cooktop units, magnetic induction cooking has been used for decades in Europe. In fact, the technology itself has been around for a long time.

Essentially, induction cooking works via the use of electromagnetic energy.

Once plugged in, the energy coils directly beneath an induction cooktop burner (hob) surface produce a high-frequency, alternating current magnetic field. When special cookware, magnetic-based pots or pans containing ferrous metals, are placed on the hob, the molecules in the cookware start to move so quickly that only the pan - not the stovetop - immediately starts to get hot.

Once removed from the cooktop, the gyrating molecules in the bottom of the pan instantly slow down and the pan rapidly cools off.

So, what are the advantages to the average homeowner? Plenty, says Chrissy Cox, marketing manager for CookTek, Inc., an induction cooking system manufacturer in Chicago.

"Electromagnetic energy is extremely efficient because there is a direct transfer of energy," Cox says. "Gas stoves lose a lot of heat into the air because of the nature of a gas flame. Furthermore, gas prices have been on the increase, so a gas stove is far more costly to operate than an induction cooktop."

Cox notes that induction cooking approximately is 85 percent efficient, compared to 50 percent efficiency observed with gas cooking. That means that 85 percent of every dollar you spend on cooking energy goes directly into the pan. And as soon as you remove the pan from the hob, the heating element is put into "standby" mode, expending practically no energy at all.

Induction cooking also has the potential to decrease your cooling costs, considering that no excess heat associated with a gas stove is produced that will raise the temperature in your kitchen.

With greater efficiency also comes greater speed, says Sue Bailey, lead product manager for Viking Range Corporation, Greenwood, Miss. With an induction cooktop, you don't have to wait for the burner to heat up, only the pan. Some induction stoves can bring one quart of water to a boil in less than two-and-a-half minutes - less than half the time it takes on a 15,000-BTU gas burner, she says.

What's more, because only the bottom of the cooking vessel heats up, and not the cooktop's heating element, the risks associated with electric stoves and gas burners are decreased. Even if you forget to turn off the stove, it's almost impossible to start a fire. If your child touches the active hob or the outside of the pan, you don't have to worry about burned fingers. And you don't have to worry about smelly gas fumes or lighting the pilot.

In addition to faster cooking, energy savings and increased safety, simple cleanup is another benefit of induction cooking, Bailey says. Induction cooktop models feature smooth ceramic surfaces that can be easily wiped clean with a damp towel, especially considering that the burner surface does not heat up, which means that if the food spills over the pot, it won't burn or stick onto the heating element.

Induction cooktops are compatible with any type of food, and they cook as evenly and thoroughly as any gas or electric stove. Any type of cookware can be used, provided it is a magnetic-based material like iron or stainless steel that will enable an induced current to flow within it (this excludes aluminum cookware). A simple test to see if your pot or pan is up to snuff is to hold a magnet to the bottom surface. If it sticks, you can cook with it. Several companies also sell special cookware specially designed for induction cooking.

Professionally installed on a countertop, induction cooktops are available in a variety of configurations and sizes up to 36" widths. In addition to Viking and CookTek, major manufacturers include Kenmore, Diva, Wolf and Gaggenau.

Better technology, however, comes with a price. Homeowners can expect to pay up to $4,000 for a cooktop with two to four hobs and greater power. For buyers on a budget looking to dip their toe in the induction pool before diving in, Sunpentown and CookTek offer single-hob portable "hot plate" units for less than $200 and $600, respectively.

Aside from cost, "There is really no disadvantage to an induction cooktop," says Cox. "The only limitation would be having a sufficient electrical outlet, as the unit does need to be plugged in."

Also, provided the equipment is handled with care, "There should be very little, if any, maintenance needed for an induction cooktop," says Cox.

Although cooktops and portable units currently are the only induction appliances available to residential consumers, Bailey says that a standalone range with an induction rangetop will hit the market soon.

In the coming years, expect the technology to hit the mainstream. "The responsiveness and energy efficiency of induction cooking products will make them wanted by a lot of people," says Bailey.

"The price will keep some people away, but I still believe it is one of the best cooking technologies available today," he says.

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