A lot has changed in cooking technology and methods over the last two decades. We now use completely new techniques to create gastronomy with new, innovative cooking technology. As a result, the taste and the types of dishes have increased and vary immensely. These new cooking techniques have produced a whole new generation of delectable dishes. Most of these are highly creative, tasty, and memorable. Often, cooking methods such as sous vide (low-temperature cooking), charcoal smoking, and engastration are now used to create innovative gastronomy for a new generation of customer; the discerning, the wealthy, and the critics.

One of the innovations that keeps showing up in kitchens everywhere is the induction cooktop. While most professional kitchens still use gas for cooking, new equipment is always present for the use of creative chefs with new ideas. Induction cooktops, however, are not only used in professional kitchens – they have also become a common sight in residential kitchens for home cooking.

Here are some interesting facts that may interest you about this modern type of cooktop:

  1. They work with magnets and currents: While most cooking methods require direct heat sources to be applied to the cooking vessel, an induction cooktop works with magnets and the conductivity of electric currents. The process is long and complicated to explain. In short, however, the induction cooktop activates magnetic fields that generate electric currents. These currents, called eddy currents, heat the cooking vessel. As a result, the food inside the vessel is heated as well.
  2. They are safe: Studies have been conducted and proven that these cooktops are actually safer to use than heat sources such as electric plates and gas flames. Gas flames can produce toxic by-products, and electric cookers can shock or burn. In addition to this, an induction cooktop goes through major safety and quality checks, and uses a lot less electricity than an electric cooker, so they are much safer to use than other cooktops.
  3. Best at temperature control: One of the reasons why chefs trust an induction cooktop in professional kitchens is because they can set the temperature with complete accuracy. With a gas flame, the size of the flame is used as a gauge of control. With electric hobs, the numbers on the cooking dials are used to indicate temperature. An induction cooktop will usually have an electronic display that can be set to the exact temperature required. This creates more accurate temperature control. When the control is turned to lower the temperature, there is also no residual heat that takes a while to lower the temperature, as it is with gas and electric hobs.
  4. Amazing energy savings: An induction cooktop uses much less electricity to operate than an electric stove. In addition to this, when gas or electricity is used for cooking, a lot of the heat escapes around the vessel into the air. With this type of cooking, there is no heat created outside of the vessel, so all the heat is contained within the confines of the vessel. It is therefore much cheaper to operate.

If you would like to learn more interesting facts about this type of cooking or cookware, contact our team at Snappy Chef for more information.