Ever since the discovery of fire, humans have been obsessed with cooking their food on a hot source. Over time, significant technological advancements have seen our cooking techniques become progressively sophisticated. Although cooking over an open fire is still a popular way of preparing delicious food, it is no longer the only option at our disposal. Apart from gas and electric hobs and ovens, slow cookers, air fryers, and microwaves, an increasing number of home cooks and professional chefs are making use of an innovative, cool-to-touch technology known as induction cooking. First introduced at a trade show in the 1950s, induction cooking only really became trendy in recent years when the full scope of its advantages became apparent. From a reduction in energy consumption to swifter food preparation, here’s a closer look at some of the most notable benefits of investing in an induction cooker.
You can fine-tune your temperature settings
More often than not, following a recipe that contains instructions such as ‘bring to a boil before allowing to simmer’ can be hard to perfect because it simply isn’t possible to exercise such a degree of control over a traditional cooker’s temperature. Thanks to the accurate and precise temperature settings of an induction cooker, however, it is easy to cook your food to perfection every time without having to worry about it being raw or over-cooked. An induction cooker has no burners that need to heat up or cool down, resulting in almost-immediate temperature changes. Even multiple, small temperature changes can be carried out with the greatest of ease, which is superb news for anyone wanting to whip up delicate dishes such as skillet soufflés or family-favorites like taffy and butterscotch sauce.
You’ll save on your energy bill
An induction cooker is a lot more energy-efficient than conventional cooking methods, sporting a reduction in consumption of up to 70%. Not only does an induction cooker use less energy to operate, but it also switches off automatically when a pot or pan is removed from it, which eliminates any chance of it being left on to waste electricity and cause a safety hazard. Power consumption can be reduced even more thanks to one of an induction cooker’s most appealing characteristics: it does not release any heat. A kitchen can quickly become incredibly hot and stuffy when a traditional cooker top and oven are turned on, which may necessitate the use of a fan or air conditioner. When there is no heat emitted, there is no need to switch on any cooling mechanisms.
Meals cook faster than ever before
Induction cooking is fast by anyone’s standards. In fact, you can expect to shave as much as 50% off the cooking time of many of your most-loved dishes, including soups, stews and pot roasts that generally take a long time to prepare. The reason food cooks so much faster is that the cooktop does not have to heat up first. As soon as the induction cooker is turned on, the heat is immediately directed to the cooking pot, bypassing the cooking surface completely. Apart from heating up faster, pots and pans used on induction cookers also cool down faster, which makes it a lot easier for cooks who cook multi-course, creative meals.
Cooking technology has evolved tremendously over the last few decades. Although induction cookers have been around for quite some time, they continue to astound chefs and home cooks who yearn for simplified yet effective cooking methods.