The Benefits Of Induction Cooking

Man has used heat for centuries to heat and cook food to eat, making it more palatable and easier to chew. From early on cave men used open wood fires as did most early indigenous peoples the world over. Wood stoves were the chosen cooker for the pioneers in newly settled lands with large cooking pots and kettles ever ready on the hob for a quick cuppa and a hot meal. Wood fires served their purpose well and warmed the home as well in colder seasons before the introduction of alternative cooking fuels including the coking coal which also worked well.

Eventually wood fires in kitchens Brisbane gave way to gas cookers, saving the chore of chopping wood and getting the fire started, then having to stoke it up to keep it going. Gas had the bonus of being able to better control the heat needed, getting it low or high instantly, and not having to sweep up ash from the hearth. Enamelled and aluminium saucepans as well as the iron pots were in popular usage at that time, before it was discovered that aluminium cookware needed to be treated differently to rid it of health risks. A better grade of aluminium cookware resulted that was not prone to pitting.

Many stovetops that are part of a kitchen design Brisbane are now electrical even though gas is still a popular option. Although enamel, iron and aluminium cookware are still around, the majority of households have switched to stainless steel and some of the brands use almost waterless cooking methods which steams the food and locks in the flavour and nutrition. They can be used as well as iron cookware with the newer induction cooktops as they have magnetic qualities that the induction cooker needs to work. Induction cooking works through magnetic fields and heats only the vessel used to cook and the food in it. The surface does not get hot so there is no risk of being burned. Unless there is cookware present over the element it will not turn on, making it a great safety feature.

With induction cooking methods, all the heat generated by the magnetic field goes into the pot used then into the food so that the kitchen is not heated up as it is with other cooking methods. Induction can lower and raise the heat instantly, perhaps even more efficiently than gas as it allows it to simmer at very low temperatures. Before deciding to buy an induction cooker, check on the type of cookware you have, and if you don’t have the right type, you will need to factor in the cost of correct cookware with the cost of your induction ooktop.