Induction cookware is one of the best things to happen to kitchens in a long time. It heats quickly, evenly, and efficiently. It’s also more durable than traditional cookware, so you can use your favourite pans for far longer without worrying about them getting scratched or dented. Here are the top reasons why induction cookware rocks.
The pan heats up in seconds.
Induction cooking is a great way to save energy because it heats up quickly, and you don’t have to wait for your pan to heat up. You can start cooking immediately. Induction cooking provides instant heat transfer from the pot’s surface or pan when placed on an induction base.
Pan heats evenly
Cookware designed for induction heats up faster than other cookware, so you can get dinner on the table much more rapidly. This is especially helpful if you’re trying to make a quick meal before your kids go to bed or want to prepare something delicious just minutes before the company arrives.
The way induction works also makes it safer than other cooking methods for those with small children or pets who may be prone to knocking over pots and pans on the stovetop. Because induction does not transfer heat directly from the burner surface, there’s no risk that someone will touch hot cookware when they reach out for something on top of it—it stays cool even after cooking.
Your pans will last longer.
One of the most appealing things about induction cooking pans is that it’s more durable than traditional pots and pans.
Some of the benefits of induction ware include:
- The material is less likely to chip or rust, so your pans will last longer.
- When you use an item repeatedly, it’s bound to scratch. An induction-resistant surface makes this less likely, which means your pots won’t have a bunch of dents in them after years of use.
- This cookware also heats up faster than other materials, saving you time when you’re trying to boil water or sear meat. This means less heat damage overall, which helps keep food tasting like it was prepared correctly (and not burnt).
There are more options than ever.
Cookware for induction is available in a variety of materials.
While the first generation of induction cookware was made from copper, today, you can choose from copper, stainless steel, aluminium, and cast iron. The latter two are less common due to their relatively high cost compared to other materials. Still, they have some advantages: aluminium heats up faster than copper, and cast iron holds heat long after it’s removed from the element.
Induction is a great way to cook
The pan heats up in seconds, so you can start cooking food faster. It also cooks evenly, meaning the heat will be distributed throughout the vessel and not just in one spot. This means your food will be cooked more evenly and thoroughly than on a conventional stovetop or oven.
Induction has no open flame at its base, as do traditional stoves and ovens, which makes them far less susceptible to corrosion from water damage from heating up too quickly during use (which often happens with electric ranges).
Even specialty pieces like Dutch ovens or skillets are made with glass tops.
Induction cooking technology has been around for a long time, but it still feels like a new technology to most people. The truth is that it’s a fantastic way to cook food and is more convenient than ever with the products on the market today. If you’re looking for ways to improve your life and make cooking less stressful, you should consider investing in induction cookware.
