For the longest time, professional cooks and chefs have been using gas in their kitchens to get things done. The idea is based on the assumption that a certain amount of control can be exercised on how hot or cool the pan or pot should be. Until recently, this was the most reliable way of cooking food.

Nowadays, there is a movement towards induction cooking, and this is no longer just applicable in professional kitchens. Residential households are also following the trend. Modern building developments consider the induction plate as the most economical and safest way to cook, and as a result, many modern apartments are now only supplied with an induction cooker, instead of a gas or electric stove. These are truly becoming the norm.

Even though gas and electric stoves are still considered quite accurate when it comes to temperature, the induction cooker does much better. Professional kitchens still prefer to cook with gas, but in most professional kitchens where precision is required with complicated dishes, an induction plate is also present. Around a decade ago, it was customary for professional kitchens to have around 80% of the kitchen cooking with gas on the stovetops and around 95% of the ovens were electric. Nowadays, however, most of them have more than one induction cooker to complete the modern cooking methods that require absolute accuracy in temperature.

What Is the Difference Between Induction, Gas, and Electricity?

Induction cookers work on a completely different principle to gas or electricity. With gas and electricity, there is an element or a gas diffuser that provides heat. This heat then increases the temperature of the cooking vessel and its contents. When it comes to induction, magnetics plays the main role in the heating and cooling of the vessel and its contents. Only certain magnetic conducive cookware can be used on these plates. Once the plates are switched on, they activate the magnetic properties of the cookware, and as a result, the content of the cookware is heated. This means that all the heat generated by these magnetic elements is only contained in the cookware.

Why an Induction Cooker Outperforms Other Types of Cooking

  • No heat: For a start, the risk of burns is vastly reduced because the plate itself does not get hot. Even after removing a pot, these plates are comfortable to the touch. This is because the plate does not provide the heat. It goes without saying, however, that the content of the pot or pan is hot, so care needs to be taken when working with these substances.
  • Easy cleaning: Most people know how hard it is to remove burnt-on spills from a gas or electric plate. Some of them are virtually impossible to remove. Because an induction plate does not get hot, it is a lot easier to keep clean. A swift wipe with a wet cloth is enough to remove all cooking debris.

There are many more advantages to using an induction plate in your kitchen. At Snappy Chef, we have a range of products that can help you to make your cooking process easier and more effective. Give our team a call today to find out more.