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Everything you need to know about induction cooking
Widely adopted in professional kitchens, induction cooking has earned the trust of chefs. It works just as well in high-volume restaurants as it does in small, busy kitchens. But how does it compare to other cooking methods? Here’s an overview of the ways this technology can make workflows more efficient and daily tasks easier.
How does it work?
You will notice that induction cooktops are not hot to the touch when in use. Unlike thermal conduction (electric or gas), induction does not transfer heat from a burner to the cookware. Heat is created directly in the pan.
Induction cooking works using magnetic induction. When electricity passes through the heating element beneath the surface, a magnetic field is created and interacts with the pan placed on top, provided that it is made of ferrous metal. Your pots and pans must be conductive in order for heat to be generated.
A simple trick to determine whether your cookware is compatible or not is to check the material it is made of. Please note that some cookware is not made of conductive material but has a ferromagnetic base that is suitable for induction cooking. Don’t overlook the simple but effective magnet test, which involves passing a magnet under the pan to determine if it is conductive. If it sticks, your equipment is ready to be used on an induction cooker!
Advantages
• Speed and precision: Induction generates heat almost instantly, offering superior performance compared to electric or gas stove. It also provides precise temperature control and even heat distribution. Some induction cookers feature a digital temperature display, such as certain Eurodib models, allowing you to quickly adjust settings as needed.
• Energy efficiency: rather than using a heating element as a middleman, heat is generated directly in the pan, eliminating losses associated with heat transfer.
• No excess heat in the kitchen: this cooking method produces less ambient heat, allowing for good control of the room temperature to maintain a pleasant working environment.
• Safety: Unlike gas cooking, there are no flames or fuels, reducing the risk of fire. And since the cooktop does not heat up, the risk of burns is minimized.
• Ease of maintenance: A surface that remains relatively cool means that food residue will not burn onto the cooking surface, making cleanup easier.
Perfectly cooked every time with Eurodib
Designed for high performance, Eurodib induction cookers meet the demands of professional kitchens. Whatever the configuration, whether a freestanding model or a countertop format, you will find a cooker for your commercial kitchen.
Designed for simple and reliable use, they stand out for their modern design, precise control, and remarkable energy efficiency. Discover why professionals choose Eurodib induction cookers for their kitchens.
Conclusion
Choosing a stove or cooktop is a significant investment. After all, it is the central element of kitchens where cooking food is at the core. Switching to induction cooking offers numerous advantages that streamline daily tasks, making it a smart investment to consider.
