Some Principles Behind Induction Cooking

It could just be that when you speak to a person and tell that you do
all your cooking on an induction stove you will be asked the question
what an induction stove is. A lot of people may have heard of it but
probably have never cooked on one and may even not understand the
principle behind it. We can put cooking stoves in to 2 major
categories namely gas and electric. There used to be 3 but coal/wood
these days are only use for barbecues or some other type of outdoor
cooking but for day to day cooking we use either gas or electricity.

Electric stoves can be divided in 3 sub classes, they are:

. The classic and still popular stoves with coil elements

. The halogen heaters

. The induction stoves

With a halogen or coil element stove they produce the heat

that gets transferred to the pot, pan, cooker etc. etc. and then to
the contents of those, with induction it the other way around. When
your cooking on an induction stove the pot or pan is the one
generating the heat. When you hear this for the first time it might be
a bit confusing to you but it is not that hard to understand. Ones you
understand the principle behind induction cooking and you get your
first experience with this type of stove you will probably never want
to cook on anything else again.

An electric stove with a coil or halogen works in such a way that once
you turn the stove on the element (the coil or halogen) will start to
heat up. It does not matter if there is a pot or pan on that element
or not it will heat up either way. That heat is then, like we said
before, transferred to the pot or pan and then to the food. When you
take the pot or pan of the element it will remain hot until you turn
it off, then it will slowly start to cool but this will take some
time. You can also login on to www.apples-recipes.com. With induction
cooking the element will start to produce a high frequency
electromagnetic field which passes right through the pot or pan. The
pot or pan must be made out of magnetic material. This electric
(magnetic) current that circulates is what generates the heat. This is
the big difference between induction cooking and the other two types
of electric cooking.

Now that the pot or pan is heating up that same heat is transferred to
the food or liquid that is inside it. The moment you take the pot or
pan from the stove (element) the magnetic field that was circulating
is broken and stopped and immediately the generation of heat stops as
well. With a coil or halogen element you have to turn the element of
to stop the heat generation, with induction cooking there is no heat
as long as there is no electromagnetic field circulation. The only
heat you will feel when you take the pot or pan from the stove is the
heat that was transferred from the pot or pan into the surface of the
stove, not the element it self because that never produced the heat.

There is one thing that you have to keep in mind when you would like
to start cooking on an induction stove. You can only use steel or iron
pots because the material needs to be magnetic in nature. So all your
aluminum, copper or Pyrex cookware would be made obsolete once you
start cooking on an induction stove.

But if you are used to cooking electric then you will find that once
you cook with induction you will probably not be going back to that
halogen or coil element.

_By: *Surender Kumar*_

*About the Author:*

www.cat-head-biscuit.com [1]

www.breakfasts-recipes.com [2]

Links:
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[1] http://www.cat-head-biscuit.com
[2] http://www.breakfasts-recipes.com