Induction pans are innovative tools, with advantages for those who enjoy preparing dishes in the kitchen. A short guide.
Often i cooks they use modern tools to prepare excellent dishes, while other times it is experience and skill in the kitchen that makes the difference. Well, among the tools available to chefs, there are today also the induction cookware but many – probably – don’t know them or have only heard about them without ever delving into the topic.
Induction cookware, how they work in brief (Information Today)
Below our concise guide will explain what these pans are, why they are called that and how they work. The details.
What are induction cookware?
In a nutshell, the induction cookware they are specific pans designed for cooking food on CDs. induction hobs. The latter allow food to be cooked through the formation of a electromagnetic field which becomes heat.
Be careful when choosing on the market because today there is no shortage of variety on offer and induction cookware can be found at all prices, from those of lesser quality to the most expensive ones. However, it is best to choose products of certified quality, perhaps at a discount, in order to fully exploit the characteristics of the aforementioned induction hob.
What materials are induction cookware made of?
Steel, non-stick aluminium, cast iron and copper: these are the materials that typically make up the induction cookware category. These are therefore the same materials used for traditional gas cooking. The only difference lies in the bottom of the pan in question, which must be prepared for magnetic transfer.
In particular, the bottom of the induction cooker is completely flat and must fully adhere to the hob to maximize the effects. Said fund has one magnetic layer which allows the pan to adhere to the hob, giving rise to the electromagnetic field which transforms into heat, allowing the food to be cooked.
Energy efficiency comes first with induction cookware
It should be noted that the hobs used for the pans in question use the principle of magnetic induction in order to produce heat directly in the pot, avoiding heating the surface of the plate itself. This mechanism is very different from that of traditional hobs, which in fact produce heat through electric resistances or gas flames.
Furthermore, the induction cookware are known for their high level of energy efficiency, as the heat is produced directly in the pan without significant dispersion. In conclusion, if it is true that a set of induction pans can cost a few tens of euros more than traditional ones, it is equally true that these pans have objective advantages in terms of energy efficiency and temperature control.
2023-12-31 18:21:55
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