What is Induction Cooking?

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. It boils water up to 50 percent faster than gas or electric*, and maintains a consistent and precise temperature. The surface stays relatively cool so spills, splatters and occasional boil-overs don't burn onto the cooktop, making clean-up quick and easy.

 

How does induction cooking work?

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, only the element in use will become warm due to the heat transferred from the pan. Induction cooking is more efficient than traditional electric and gas cooking because little 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.

What are the advantages of cooking with induction?

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 do 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.

1. Boil 50% faster

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. 

2. Precise temperature control

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.

3. Easy-to-clean surface

Induction has a smooth surface, much like modern electric cooktops. Almost immediately after you finish cooking, the cooktop itself will be cool enough to easily clean whatever mess is left behind.

4. Auto-sizing burners

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.

How do I install induction into my kitchen?

It's never been easier to get all the great benefits of induction cooking. From a complete kitchen remodel to a simple upgrade, Frigidaire induction offers a seamless installation process.

Our induction Freestanding Ranges and Cooktops operate on the same amperage as their radiant counterparts, making the transition to induction easier than ever. We know that most cooking is done on the range top, so we put the technology where it benefits you most. 

THE BOTTOM LINE...

Induction may sound like a complicated new technology that leaves you wondering how it can make your cooking experience better. 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.

Still not sold? Hear what these users had to say about making the switch. Then head to your local Frigidaire dealer to take a closer look.

 

 

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Shop Induction Ranges

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*9" induction upper right burner compared to 3,000W electric element, 6 qt./10" diameter pot, 1 qt. tepid water. 9" induction upper right burner compared to 18,000 BTU gas burner, 6 qt./10" diameter pot, 1 qt. tepid water.