What is an induction burner?

Induction burner is a type of burner used to cook a plate that uses inductive heating. Instead of flames, it uses both electricity and magnetism to heat the container. The heat is generated by the cooking container itself rather than through a burner or standard electric boards. Some advantages of induction burners over traditional cooking desks are their efficiency, safety and speed. They were used by originally professional chefs, but are increasingly available as a top kitchen item. Electrical current flows through the electric components. These coils then generate an electromagnetic field that passes through the ceramic peak. The heat at this point is not yet present. The actual heat is generated by cooking when it encounters an electromagnetic field.

Since 2008, most induction burners on the market have been the built -in type of hob. Installation can be difficult and greatly adds the cost of the unit. There are several free -standing and portable models that are usefulé for catering and buffet services.

cooking with induction burner is energy efficient. The heat is transmitted directly to the container cooking and less heat is unnecessary because it does not take place in the cookbook or distracts it into the ambient air. The upper part remains cool during and after cooking and does not send any fumes, radiation or flames. It is safer than conventional burners that keep the heat long after cooking. Because inductive heating is straight, food heats up to 50 percent faster than conventional burners.

Induction burners must be used with a pot or pelvis with a flat bottom. The competitive vessel should be made of rail or magnetic material such as stainless steel or cast iron in order to guide an electromagnetic current. These burners will not work with aluminum, copper or pyrex cooking.

Another disadvantage is that the hobs of induction burners are compared to traditional burnery more expensive. In 2008, one induction burner is anywhere from $ 1,500 to $ 3,500 (USD). This can be cost -effective in the long run because less electricity is used after half the cooking time.

The use of induction burners came from Asia and Europe. They were first introduced to North America in top restaurants around the late 90s. High price tag and poor understanding of new technology led to a weak sale. Renewed marketing efforts and lower prices at the beginning of 2000 increased sales.