Although Induction cooking has been around for over 20 years, there are still many myths and misconceptions around this wonderful technology. In this article we dispel some of the most common misconceptions
-
I WILL NEED TO REPLACE ALL MY POTS AND PANS
Not necessarily - if a magnet sticks to the bottom of your cookware it is induction friendly. Pure copper, anodised and cheap aluminium cookware without steel bases are not magnetic and won’t work directly. All cast iron, enamelled cast iron and most stainless cookware contain adequate amounts of ferromagnetic materials, so will work. If you do have a favourite aluminium espresso pot that you can’t live without, you can use an induction converter plate to use it on induction, however many espresso pots now come in induction friendly versions. As induction works with magnetic contact with the bottom of the pan, the flatter the surface of the pans bottom and the more ferrous on the bottom of the cookware, the more effective. If you are replacing a pan, look for one with a solid steel base. These will work far more effectively than pans with only metal strips or circles with gaps on the underside of the pan.
-
I CAN’T USE INDUCTION WHILE PREGNANT
Induction hobs do create very low EMF - Low Electromagnetic Fields, but other devices emit far higher levels, like cell phones, laptops and wifi routers and other kitchen appliances such as refrigerators which you use far more frequently than an induction hob. According to the American National Cancer Institute, there are no current studies that have been able to provide adverse health issues. So, if you are not concerned about the levels of EMF being emitted from your phone, or your refrigerator there is no need to worry about your induction hob.
-
INDUCTION HOBS ARE NOT SAFE
Induction is one of the safest methods of cooking as there are no risk of burns, combustion, gas leaks or gas inhalation. Most reputable brands also have safety features like an auto switch off which shuts off if the pot boils dry, a child lock, a boil over feature so the hob will shut off if liquid flows onto the cooktop and residual heat indicators. The induction cooktop is also faster to cool down. With these safety features, induction is the number one choice especially with young families and the elderly where safety is an extra priority. So that myth is definitely busted!
-
THE GLASS SURFACE IS NOT STRONG ENOUGH TO WITHSTAND HOT TEMPERATURES
Induction hobs use tempered ceramic glass, not tempered glass. Tempered ceramic glass is able to withstand temperatures surpassing 400 degrees Celsius.
-
INDUCTION ISN’T AS POWERFUL AS GAS
This is a common misconception. Induction hobs deliver more power by heating the pan directly and only the pan, with minimal waste of heat and no heating of the surrounding area or excess heat being emitted into your kitchen, whereas with gas hobs the heat is wasted off and around the sides of the pan. Induction delivers approx. 80 -90 % of its energy to the food in the pan compared to gas which converts about 40 % of its energy.
-
And if your last concern whether deciding to choose induction is that you can’t char foods like tortillas or peppers, you can easily obtain a decent char by using a hot cast iron griddle pan.
If you would like to see the induction hob in action please come into your nearest Kitchen Things store to see for yourself.
