Induction technology has been put to use in cooking since the early 1900s; however, it only gained mainstream consideration in America in the past few decades. Manufacturers are now working to produce more cost and energy efficient models, which are gaining popularity all over the world.
Induction cooktops heat pots and pans directly, instead of using an electric or gas-heated element. They heat 50 percent faster than traditional gas or electric cooktops, maintain a consistent and precise temperature, include auto-sizing elements to fit your pots and pans, and easily clean cooked-on messes.
Induction cooking uses electric currents to directly heat pots and pans through magnetic induction. Instead of using thermal conduction (a gas or electric element transferring heat from a burner to a pot or pan), induction heats the cooking vessel itself almost instantly.
An electric current is passed through a coiled copper wire underneath the cooking surface, which creates a magnetic current throughout the cooking pan to produce heat. Because induction doesn’t use a traditional outside heat source, the cooking surface isn’t heated in the process. Induction cooking is more efficient than traditional electric and gas cooking, because no heat energy is lost. Like other traditional cooktops, the evenly heated pots and pans then heat the contents inside through conduction and convection.
Important: For induction to work, your cookware must be made of a magnetic metal, such as cast iron or some stainless steels.
Upgrading to an induction appliance offers many benefits.
In fact, there are plenty of advantages when comparing it to gas or electric ranges. Not only are Frigidaire ranges help you save on your energy bill, they also help you get meals faster to the dinner table, and are easy to clean.
Because induction creates instant heat within the metal of pots and pans, no heat is wasted in the process. This means water will boil up to 50% faster on induction cooktops compared to electric cooktops.
Induction allows you to control heat more precisely, as opposed to conduction (electric and gas cooktops). This better temperature control reduces the risk of over or under cooking. Consistent heat delivers tasty results every time.
Induction has a smooth surface, much like modern electric cooktops. However, because induction burners don’t heat the surface of the cooktop, you’ll never have to deal with cooked-on messes and spills. Almost immediately after you finish cooking, the cooktop itself will be cool enough to easily clean whatever mess is left behind.
Induction heats through an electromagnetic current passed into the pots and pans in use. Frigidaire induction cooktops use Auto Sizing™ pan detection to place heat where it’s needed, by automatically adjusting to cookware size.
Induction may sound like a complicated new technology that leaves you wondering how it can make your cooking experience better. But unparalleled control and precise cooking make it easy to adapt. And the time you save with 50 percent faster heating and easy cleanup are just the beginning of how induction cooktops will revolutionize the way you cook.