Thursday, 20 December 2012

Induction introduction

Precision, speed and convenience in the kitchen are prized assets of modern life.  And for those characteristics many people choose and use the traditional gas hob.

But when the much loved gas is not available, or not desired, can modern electric hobs fill the void and match the responsiveness and speed of gas. 

Welcome to the induction hob.  Powered by electricity, they can be twice as fast as a conventional gas hob, are more economical and much safer. 

With induction hobs magnetic induction heats the pan, not the hob.   So only the bottom of the pot gets hot, and the hob surface only heats where it is in contact with the pot.  Accordingly, any hob surface not in touch with the pot stays cool and safe to touch. And once the pot has been removed from the induction zone, or the induction zone has been switched off, the temperature of the hob surface drops rapidly. 

Instant fingertip control means there is no danger of the pot contents boiling over once you turn the power down.  Just like a gas hob.   But unlike a conventional gas hob you have a cooler solid glass surface.  So once the surface has cooled, cleaning takes a quick wipe with a damp cloth followed by a wipe with some glass cleaner for that "as new" shine.  And that should be that.

Any pot with a ferromagnetic bottom can be used for cooking on an induction hob.  This can be easily checked with an ordinary fridge magnet; if the magnet sticks to the pot base then you can use the pot on an induction hob.

So remember, it's the pot that gets hot not the hob. Meaning the hob uses less energy, improves kitchen safety, and provides a wipe clean surface.  Overlooked for many years, the induction hob may be the answer for those looking for speed, responsiveness, safely and easy cleaning all from an electric hob.

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