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 in 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 in 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 cooktop.
Induction Cooktops – Would They Suit Your New Kitchen?
Cooking can be either a pleasure or a chore, depending on whether you enjoy the task or just do it to produce a meal. Either way, having a cooktop that suits your needs will make everything easier and, these days, there are more options than ever with induction cooktops becoming very popular in new kitchens.
Sleek and Stylish For A Modern Look
Early models were expensive, but as the benefits of induction cooking became better known prices fell, and some current models are now accessible to a large part of the market. The sleek, clean lines of induction cooktops are ideally suited to contemporary kitchen styling but this is not the only reason why they are popular.
We find that more of our clients are choosing induction cooktops when they have their kitchen renovated by Craftbuilt Kitchens. They describe several other attributes that make induction cooking different from the familiar heating methods of normal electric or gas ranges.
Energy Efficient, Easy To Clean, and Low Risk of Burns – What’s Not To Like?
An induction cooktop is very energy efficient. A copper coil sits under the surface of the cooktop, virtually invisible. When it is turned on, low current electricity flows through the coil, generating an electromagnetic field that heats the cookware, not the cooktop. The cookware becomes the heating element, providing instantaneous, evenly spread heat.
The only heat in the cooktop is the residual heat left once the cookware has been removed. This cools quickly, reducing the risk of burns from touching the surface, a safety feature that appeals to parents with young children. This feature also allows spills to be wiped up immediately. Because the cooktop does not heat up, the spilt food does not burn, which is great for busy people who don’t want to spend time cleaning.
Cost Could Be An Issue
The main drawback is cost. As mentioned earlier, these cooktops are more expensive than traditional models. Also, you will need cookware made of electrically conductive material such as magnetic-grade stainless steel, iron, cast iron or enamel. This is a great excuse to throw out old, stained pieces and buy a new set to suit your new kitchen.
Check The Cooking Zones and Use Some TLC
We also suggest you choose a model with clearly identified cooking zones, as these are not well defined in some. This could result in uneven cooking if one part of the pot is in the cooking zone and the other is not. The cooktops also need a little extra care as they can be damaged by high impact or by sliding pans around indiscriminately.
The features outweigh the drawbacks so we are certain we will be installing many more of these cooktops in the fantastic kitchens we design for our clients.