What is Induction Cooking?
lnduction cooking is a technology that boasts fast heat-up speeds, temperature responsiveness, cooking consistency, safety and ease of cleaning. Unlike an electric, gas or glass/ceramic stove, induction cookers only heat the immediate cookware covering the pot or pan and not the surrounding area which stay cool to touch. Whereas other stoves heat food indirectly by applying an open flame or a hot surface to the bottom of a pan, induction cooking creates a magnetic field that magnetises the iron content in the cookware thus producing friction from which heat is generated for cooking.
The main benefits of induction cooking can therefore be described as follows:
A direct heat source to the food in the pot means extremely fast heating and quick cooking with lower energy use. Induction hobs are twice as fast to heat as compared to any other cooking method. Energy consumption ranges from 50 watts to 3.6 kW depending on model.
Precise temperature controls and instant response provide chefs with a consistent cooking result thus allowing more time for presentation. Preset heat levels evenly distribute heat for perfect and consistent results in all types of cooking: searing meat, braising, boiling, sauté, shallow fry, sir fry, casseroles, crepes, omelettes, eggs, melting chocolate, etc.
Finishing following sous vide cooking:
A water bath plus an induction hob is a perfect combination to create consistent cooking results, enhanced taste and texture, improved margin and ease of service, especially combining the water bath with a plancha.
Induction cooking is rated at 90% energy efficient in achieving a direct heat transfer to the food in comparison to radiant electric ranges at 70% and commercial gas ranges at 50% gas. A high efficiency equals maximum yield. The total energy consumption of induction technology is also half that of gas.
Induction technology heats the cookware whilst the surrounding area stays cool to touch. No open flames or red hot elements minimise the risks of employee accident, meaning fewer burns and safer cooking. Additional built in safety features of induction hobs include overheat and boil-over sensors and empty pan detectors.
Ease of Maintenance:
The cooler surface of an induction hob reduces burnt on foods and therefore a simple surface wipe is sufficient for clean up after use.
Culinary Innovations recommends the Adventys brand of induction cookers. Adventys is a brand that has been at the forefront of induction technology since its inception in 1982. The Adventys range of professional induction hobs includes: flat, wok and plancha surface models; freestanding models; and inset models for the restaurant and hotels. Adventys is manufactured in France by a leading manufacturer of cooking equipment located in Burgundy.
To learn more about the Adventys range of induction cookers you can view our comparison of models table.