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Induction Cooktop

Induction cooking heats a vessel by electrical stimulation, instead of a flame. The cooking vessel must be made of or contain ferromagnetic metal like cast iron or stainless steel. Copper, glass and aluminum vessels cannot be used.

In an induction cooker, a coil of copper wire is placed under the cooking surface and an alternating electric current is passed through it. The vacillating magnetic field tempts a magnetic flux, producing a current in the ferrous pot that is placed on top of the surface. This current flowing through the metallic pot encounters a resistance and hence the pot heats up.

Benefits

  • Faster heating.
  • Precise control and heating performance similar to gas but more energy-efficient.
  • Easy to clean due to flat and smooth surface.
  • Heat neither burns the food nor makes it sticky, contrary to flame based cooking.

Limitations

  • Cookware must be compatible with induction heating.
  • Cookware must have a flat bottom.
  • Induction cookers usually have glass ceramic tops that have higher changes of getting damaged.
  • Cooker surface can get scratched by sliding pans across its surface.
  • Minor noise is generated by the internal cooling fan.
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