1. Past of Induction cooking:- (History)
First Induction cooking is not a new technology; it has long been widely used around the world. People witnessed magic of induction cooking first time in early 1900s.Induction cooking technology was introduced at Chicago in a ‘World Fair” in 1933 as well in the mid-1950s. Although induction technology has been around for about 70 years and has long been popular in Europe and Asia, it’s been slow to catch on with U.S. consumers—until now. According to Consumer Reports, “No other cooking technology that we’ve tested is faster than the fastest induction elements—we’re talking 2 to 4 minutes speedier than the competition to bring 6 quarts of water to a near-boil.”
James Clerk Maxwell, who described the science of electromagnetism in four equations
A handful of brilliant European scientists figured out the science of electromagnetism—the mysterious relationship between electricity and magnetism—in a period of roughly 40 years spanning the middle of the 19th century. Their findings have proved to be among the most important discoveries ever made: scientists had known about electricity since ancient times, but understanding the science (and technology) of electromagnetism made it possible to power the world with electricity for the first time.
It all started in 1820. A Danish physicist named Hans Christian Oersted found that when a fluctuating electric current flows down a wire, it creates an invisible pattern of magnetism all around it (a magnetic field, in other words). The next year, French physicist Andre-Marie Ampère took this experiment a stage further: he found that two wires carrying fluctuating electric currents, placed near to one another, will either attract or repel one another—a bit like two magnets—because the magnetic fields they produce cause a force between them.
So far, the emerging science of electromagnetism was completely theoretical: very interesting, but not much use. Things took a much more practical twist when the brilliant English physicist and chemist Michael Faraday figured out how he could use electricity and magnetism to develop a very primitive electric motor, also in 1821. He placed a magnet near a piece of wire into which he fed an electric current. As the current flowed through the wire, it generated a magnetic field around it (in the way Oersted had found), pushing itself away from the magnetic field that the permanent magnet generated. Other inventors (notably Englishman William Sturgeon and American Joseph Henry) went on to develop practical electric motors, while Faraday continued to experiment with the science. In 1831, he pulled off the opposite trick: he showed how rotating a coil of wire through a magnetic field would make an electric current flow through it—inventing the electricity generator that would soon (in the hands of pioneers such as Thomas Edison) bring electric power to the world.
The science of electromagnetism (how electricity can make magnetism and vice-versa) was finally nailed down by Scottish physicist James Clerk Maxwell in the 1860s. Maxwell summarized everything that was then known about electricity and magnetism in four beautifully simple, crystal clear, mathematical formulas. Maxwell’s equations, as we now call them, still form the foundations of electromagnetic science today.
In past to demonstrate convenience and safety of Induction cooking the induction cooker demonstration was shown by placing a newspaper between Induction cooker’s surface and the pot while boiling a pot of water.
The first induction stove was manufactured at the beginning of 1970 in America and was developed by Westinghouse Electric Corporation, the Research and Development division. In 1971, it was put on the public display in Texas. These units were named Cool Top Induction Range and they had a single heating element on the surface.
The next series was also developed at the same Center from Westinghouse Electric Corporation and was suggestively named Cool Top 2. A single burner induction cooktop was offered for 1500$ and it was made from Quadruple (a combination of stainless steel, aluminum and carbon steel). Cool Top 2 ranges had 4 heating elements each of it providing 1600W. The first induction cooktops with 4 burners were sold on the market in the middle of 1980 by Sears, a manufacturer of household appliances. These stoves were provided with low power, limited resistance and there were also some problems with the noise they produced. But in the next years, both American manufacturers like Cooktek and Luxine and European and Asian manufacturers continued to improve the appliances based on induction technology.
In 2009, the popular brand Panasonic manufactured an entirely-metal induction burner. This could be used with non-ferrous metal vessels but because of this aspect the head produced was lower and so it was less efficient.
2. Present of induction cooking:-
Induction cooktops with rapid heating have improved in the late years so that today we can find an impressive diversity of induction unit solutions on the market. Also, the design improved, prices became more and more accessible to a larger segment of customers. Nowadays we can find a lot of reliable brands that manufacture all kinds of induction cooking appliances. Depending on our needs we can buy single induction cooktops, double burners or freestanding induction ranges. Some of them can be incorporated in the counter for a much beautiful and modern view.
And this is not all: compatible cookware is being more and more diverse (like tea kettles, griddles, pots, grills), attractive (from the aesthetical point of view, with different colors and shapes) and practical (made from resistant materials, ergonomic and safe to use).
Taking into account all these aspects we should not be surprised why so many people give up to the traditional way of cooking and step forward to a newer, more efficient and simple to use cooking technique.
Is induction cooking safe for health?
That is to say, induction cooking is safe. In fact, even the study most often quoted by induction phoebes says there is no evidence those EMFs (Electromagnetic Fields) dangerous. This is the study by the Swiss Federal Office of Public Health on Induction Hobs.
Induction cooking is a type of electric cooking that uses magnetic coils to heat cookware sitting atop the induction unit. The coil itself does not get hot. Induction cooktops are often used in commercial kitchens, because they cook food faster than regular electric or gas cooktops. Because only the pan and food get hot, the kitchen stays cooler. Food cooks as much as 50 percent faster with induction. When you change the temperature setting, the electromagnetic field adjusts almost instantly, giving you excellent control over cooking temperatures. Disabled people and children can work safely near the stay-cool cooktop, and spills are easy to wipe up. Induction cooktops provide energy savings, because the magnetic energy goes directly to the pan and there is little heat wasted.
Induction cooktops produce extremely low frequency radiation, similar to microwave radio frequency. According to TheInductionSite.com, this type of radiation diminishes to nothing at distances of a few inches to about a foot from the source. During normal use, you will not be close enough to the operating induction unit Studies have been done to determine the safety of induction cooking for those who have implanted pacemakers or defibrillators. An article at PubMed.gov reports pacemakers do not cause induction cooking unit interference. Another report published in “Europace” notes that problems may arise with an implanted pacemaker if it is uni-polar and left-sided and the person is standing close to the cooktop where a pan is not placed concentrically over the coil to absorb any radiation.
Cookware used on an induction cooktop must be ferrous for the magnetic field to work. The Federal Office of Public Health recommends using the correct pan size to cover the coil, centering the pan so the coil is completely covered. Use only flat-bottomed pans that will sit level on the cooktop; pans should make good contact with the cooktop. Avoid using metal cooking spoons, which may allow current to flow through your body.
3. Future of induction cooking:-
Induction cooking is safe, easy and secure. In future its demand of every home and restaurant. Because energy is directly transferred within the pan, induction cooking is extremely fast …even faster than gas. …Induction cooking is far more energy efficient than gas or traditional electric cooking. The induction Cook-Top delivers 90% of the energy that it uses to the pan. Induction Cooking-I’ve seen the future & it is Bright !
Induction cooktops are environmentally safe to use with hardly any polluting smoke residual even in our homes. It is clean and healthy to cook on an induction cooktop, and that is probably why inductions cooktops are emerging to be one of the most promising upgrade from the old “heated” way of cooking to the new “cool and smokeless” way of cooking.
Many posh restaurants are plunging mainstream by upgrading to induction cooking. Well, culinary arts have been redefined. It could definitely be induction cooktops that add a fine finesse to the culinary arts; that the chefs of our generation are enhancing their practice. It is the new, the fresh and amazing technology that is slowly revolutionizing even our cooking habits.
Advantages of Induction
Following are some of the advantages that you can enjoy in using induction cooktop:
1. Performance– The speed of cooking is the biggest selling point of this cooking appliance. It takes lesser time in cooking food as it heats up faster. Unlike electric and gas cooktops, an induction cooktop doesn’t need another thing to transfer heat, but rather it produce heat straight in the pan. It also generates electromagnetic activity that heats up the pan quicker. Since the pan heats up faster, cooking will take up to 50% lesser time.
2. Power Energy efficiency – Induction cookware is more energy efficient as compared to electric and gas in terms of the heating processes. As the heat is produced within the pan through induction, the heat easily gets into the food. Being energy efficient will save energy consumption and reduce power bills. However, it does not create too much heat in your kitchen; thus, you won’t sweat while cooking. Since there’s no heat loss, the possibility of accidents is at bay.
3. Secure – It’s important to pay attention on the stove top because it’s one of the main causes of fire due to the grease buildup. The induction cooktop has no apparent flame on its top and no gas leaks. Likewise, touching the stove top won’t burn your hands because it does not get hot at all. As soon as you turn it on, the dial the pan heats up quicker just as swift as cooling down when the dial is turned off. Likewise, cooking vegetable can be done easier.
4. Control – The control of induction cooktop is very responsive in which you can easily adjust the dial to achieve the desired temperature. It also features more settings such as temperature increments, better performance and precise heat control. Cooking in this cooktop in low setting never falters.
5. Cleaning – Quicker cooking can be great, but easy cleaning is equally great. Induction cooktop gets the dinner on the table safer and faster. At the same time, cleaning up the stove top is never a big deal. Burning of it on its top is impossible because the stove top does not get very hot. This means that simply swiping of sponge is enough to clean up the spill.
Disadvantages of Induction
A minor disadvantage is the requirement to use magnetic pots for induction stoves. However, many kitchens are already equipped with pots that are magnetic; these pots can also be used with any other types of stoves.
In the past, induction ranges have been more expensive than other cooktops. Recently, however, there are more modestly priced units, making them more affordable and comparable to the price of many other stove tops.
Cookware is an issue I come across all the time, and there are many people who think they will have to buy a completely new set of pots and pans. The trouble is not everyone understands that all you have to do is make sure a magnet will stick to the base of your cookware. If it does, it will work with induction. However, there are cases when you will have to replace some items.
Power can be a bit of an issue. If you have an outage for some reason, you won’t be able to cook (unlike with gas). Also, you must make sure you’re careful when looking at the wattage any induction cooktop offers you, especially if it has more than two burners. Some models only have the ability to evenly distribute the power, so if you’re using both burners on a total wattage of 1800 you will get 900 per burner. That said I have got reviews from manufacturers who have dealt with this problem.