The truth about induction cooktops

The truth about induction cooktops

There is a lot of talk about the benefits, the disadvantages and whether or not induction cooktops are similar to electric ones, so in this note we have decided to tell you what are the myths and truths behind them.

You have better control when cooking with gas

This myth stems from the fact that gas stoves allow you to regulate the flame which gives the illusion that you can control the cooking time, but the truth is that induction cooktops transfer heat much faster thanks to the reaction between the ferrous materials of the kitchen utensils and the magnetic field formed.

Additionally, just like in a gas stove, induction cooktops allow you to control the temperature level for slow cooking if necessary.

Can't preheat the pan for a good stir-fry

Actually, preheating the pan before sautéing a dish was born from the inefficiency of stoves to heat the pan to the correct temperature. With induction cooktops there is no necessity of preheating because you can reach the ideal temperature in a short time in order to make a perfect sauté.

Can't preheat the pan for a good stir-fry

If I switch to an induction cooktop I will have to change my cookware

Changing your kitchen utensils to adapt to a new induction cooktop is not necessary, it is true that aluminum pans can have problems with these cooktops, but you can add a heat diffuser and cook with them without a problem, you can even use the diffuser to cook in a wok and improve heat distribution.

In the case of stainless steel pans, most already come with a ferrous base that allows induction.

Electromagnetic radiation is dangerous

Actually, all electrical devices generate low-frequency electromagnetic fields and at the moment there is no evidence that these can be harmful to people’s health or more specifically develop cancer.

The surface does not allow high temperatures

First of all, it is important to be clear that induction plates are not made with tempered glass, but ceramic glass. This type of surface can withstand temperatures of up to 649° C, so they can be used to cook at high temperatures without any problem.

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