Induction cooker reviewers, Products Spy wrote an article called How Does Induction Cooking Work? along with a handful of reviews explaining how induction cooking works, its ample advantages compared to its disadvantages, why its more efficient, safer, cooler, and we crafted the articles painstakingly so that basic questions would be answered for beginners, while hinting at the underlying technical complexities of cooking food with magnetic fields.
While we deluded ourselves into thinking that we did a fine job, our friends read the material and offered ample constructive criticism. It seems the induction cooking beginners insisted that what we wrote was too technical, while the more advanced induction cooking devotees complained that our approach one of oversimplification was something of a blandly rendered cop-out that did not do justice to elegantly complex subject matter.
Thus we learned that sometimes, you cant please any of the people any of the time.
So we decided that as far as explaining, perhaps a picture (or a video) would be worth a thousand of our well-meaning but unwieldy words.
One of our helpful neighbors directed our attention to
The Best Portable Induction Hobs In 2017 Reviewed by Product Spy
and suggested that we might be doing ourselves and our visitors a favor by letting the consummate experts cover all the induction ABCs. Well, that made sense, didn’t it?
Induction Hob -Part System
At the crux of the first part of the system is a coil of copper wire. An electric current is passed through the coil and creates an electromagnetic field of energy. Electromagnetic energy surrounds us – permeates us, one might say – day and night in the form of wireless laptops, cell phones, AM/FM radio, microwaves, infra-red, and visible light spectra.
Why Induction Cooking?
An induction hob has an element beneath the glass surface that includes a magnetic coil. When the induction hob is turned on and a pot is placed on the surface, a magnetic reaction is caused between the coil and the contents of the pot, which creates a warming effect.
There are many advantages to induction cooking:
* It works roughly twice as fast as gas or electric stoves, boiling a quart of water in around 2 minutes. The reaction time is very fast, so turning the power up or down will produce near-immediate results within the pan.
* It is also very efficient, because it only heats what’s inside the pot, rather than a set radius of heat like gas or electric burners.
* Finally, it is very safe. Only the space directly beneath the pot actually gets hot, while the rest of the surface stays cool, and many induction hobs have additional safety features like child locks and auto-off when it is detected that cookware is not on the surface.
One of the only catches – you’ll need to make sure that you have cookware that is compatible with induction hobs.
You’ll be seeing more and more induction hobs available as the technology becomes more widespread and even more affordable. Even budget-priced home furnishings retailer IKEA has a model that’s only around $1000. If that’s still out of your price range, there are portable electric induction hobs available, ranging in price from around $75 to $300.