INDUCTION
COOKWARE
BY COPPERFIELDS OF WHITSTABLE
Induction cooking is taking the kitchen world by storm . It is more powerful , more energy efficient , more controllable and safer than gas . See the Consumer FAQs section for more details about these benefits . Induction cooking is not some radical new technology : it has long been widely used around the world , both by professionals and homeowners .
But in the last few years the technology and accessibility has improved and the costs continue to fall ; in addition most new building projects specify for an induction hob as it is easier to install and safer to use . As a result there has been a substantial change in the kitchen hob and cookware market .
Copperfields MD Kim Foster says : “ There is a direct relation between the type of cookware sold and sales of hob types . We have found a growing demand for induction ready cookware , a demand fuelled not only by the growing number of induction hobs being installed , but also by customers wanting to be ‘ future proof ’ and energy efficient when investing in Trends . With energy bills continuing to rise , consumers are more and more concerned about energy efficiency . The more energy-conscious consumer is more likely to purchase an induction hob , and to look for induction-specific pans .
Many cookware brands have adapted their existing cookware ranges , to ensure that they are suitable for induction . But the adapted cookware can often be less efficient on more traditional hob types . There is a lack of understanding as consumers struggle to recognise the difference between induction , ceramic and halogen hobs , as they look very similar ; consumers can be unpleasantly surprised when their existing cookware does not work on their new induction hob .
In 2010 , 20 % of electric hob sales were induction hobs ; the government wants to see this figure rise to 80 % by 2020 .
( Source : DEFRA Policy Brief : Improving the energy performance of domestic cooking products , July 2008 .)
Gas is still favoured by traditionalists , because it is so well established and is associated with ' proper ' cooking . But more and more professional kitchens are switching to induction hobs , due to their speed and controllability , their ease of cleaning and the fact that they keep the kitchen cool ( compared with gas ).
Innovations
There are many ways to combine metals to get the best out of cookware . For example , the Stellar 3000range features an aluminium pan with a highly ferrous engineered steel base ( to make sure it works on induction hobs ). Aluminium rods are pressed through the steel base to maximise the heat conductivity between the steel base and the aluminium pan . Another method is the use of an induction thermic base . The Stellar Induction range , for instance , is cleverly constructed from three layers of metal : l 18 / 0 stainless steel – the high ferrous content is great on induction hobs ; l ' High flow ' aluminium – a great conductor of heat , which spreads evenly across the base ; l 18 / 10 stainless steel – easy to clean , long lasting , and self-healing .
By combining all three materials the manufacturer can achieve great performance on all hob types , especially induction . For the best possible performance , there is a further method that uses laminated sheet metal , such as the Stellar James Martin Lamina range . This uses the same ingredients of metals as the ' induction thermic base ' but they apply to the entire vessel , not just the base . The resulting product offers outstanding performance and not only heats up but also cools down quickly .
Consumer FAQs
Q : Is induction more powerful than gas ?
A : Yes ; a large gas hob will create approx 12,000 BTU ( British thermal units ) per hour , while a 1.7 kW ( typical ) induction hob will produce the equivalent of 15,000 BTU .
Q : Is induction more energy efficient than gas ?
A : Yes ; according to the U . S . Department of Energy the typical efficiency of induction hob tops is 84 %, while that of gas hob tops is only 40 %. Q : Is induction more controllable than gas ? A : Yes ; on some hobs you can even set the temperature you would like your food cooked to , and it will adjust the heat accordingly . This facility is commonly used by chocolate makers , who need to melt the chocolate below 44 ° C .
Q : Is induction safer than gas ?
A : Yes ; there is no risk of a naked flame , the hob is not directly heated and the hob will switch off if a pan is not detected , or even if the pan boils dry .
Q : Do I need to buy pans from an induction range ?
A : Not necessarily ; as long as the pans are marked as being suitable for all hob types , they should work . But pans that are specifically built for induction use are likely to be more efficient .
Q : Will my existing pans work on my new induction hob ?
A : Check to see if the base is magnetic . If a magnet sticks well to the base they should work . If you ’ re not sure , contact the manufacturer .
Q : My pans are suitable for all hob types , but my smallest pan does not work on any of the rings . Why ?
A : Very occasionally there can be incompatibility between induction hobs and pans that have a base diameter of less than 140mm . This is due to the variation between different manufacturers ’ hob safety circuits . These circuits are designed to ensure that metal items like tongs , spoons , ladles and jewellery ( rings or bracelets ) will not activate an element . On older models the detectors are often set rather conservatively .
Copperfields 93 High Street Whitstable will be pleased to help you on their extensive range of Induction Cookware . Open 7 days a week . Tel : 01227 273519 .