INDUCTION:PART I - AN INTRODUCTION
Originally published by Tramontina USA
Want to know how induction cooktops work and why think they're a phenomenal kitchen tool? They are pretty fascinating gadgets with tons of practice benefits. Here's the lowdown.
WHAT EXACTLY IS AN INDUCTION COOKTOP?
Induction cooktops are generally one to two-burner portable cooktops that you can plug into almost any outlet, though many people are now replacing gas and electric burners with full induction stovetops. The burner only generates heat when induction-ready (magnetic) cookware is placed onto the surface–unlike an electric or gas stove that will heat up regardless of contact with your pots and pans.
HOW DOES IT WORK?
The cooktop uses a high-frequency coil to create a magnetic field between the cookware and surface, generating rapid heat throughout the pan and warming up your pot of soup in no time. Nothing outside the cooking vessel is affected by the magnetic field. The heat will stop generating when you take your pot off the cooktop (or when you turn the unit off).
WHAT ARE THE BENEFITS?
Speed: Induction heats up the pan almost immediately.
You’ll be surprised at just how quickly your food cooks compared to a standard electric cooktop.
Safety: There’s no open flame to ignite fumes or flammable materials, no red hot coils, and no intense residual heat. The burner will still be warm when you lift your hot cookware from its surface, but you’re less likely to hurt yourself if you accidentally touch the stovetop after cooking.
Cleanliness: With no coils or burner grates, the smooth surface is super easy to clean. And since the area around the cookware stays cool, you won’t have any sticky, burnt residue from food fallout.
Kitchen Temperature: Without a flame, no external ambient heat is generated other than what’s going on inside your cookware. Less heat (and that rapid cook time) will keep your kitchen cool even on hot summer days.
Energy Efficiency: Induction cooking is energy efficient and simple to use—just plug it right into an outlet. More energy will go directly into the cookware and straight to cooking your food, meaning less energy is wasted. The pan heats up quickly, food cooks faster, and you’ll do a little favor for the environment and your energy bill.
Control: When you turn down the temperature, it will lower immediately and when you turn up the heat, you’ll notice the same, giving you great control over the cooking process. Additionally, when you turn off the heat, it’s actually off, minimizing burning and boilovers.
Portability: With portable induction cooktops, you can cook anywhere you find an outlet. They are perfect for small kitchens with limited space, offices, entertaining, or catering.
Keep in mind that not all cookware is induction-ready. Want to know if you’re cookware makes the cut? Stay tuned for Part II in our Induction series.
INDUCTION:PART II-COMPATABILITY TEST
Are you searching the market for indiction-ready pans or wondering if your current cookware would work on the induction stovetop you've been eyeballing?
What materials work: Cookware that has an iron-based (or “ferrous”) magnetic base.
Cast iron
Enameled cast iron
Some stainless steel
Any material with a magnetic base
What doesn’t work: Any materials that don’t have a magnetic base
100% Aluminum
100% Copper
Glass
Here’s the catch: Cookware made with traditionally nonmagnetic materials can be made with a ferrous base, so it never hurts to do an induction-check. Grab a magnet and see if it sticks to the bottom of your pan. If it sticks, you’re good to go!
Want to know which Tramontina cookware lines work with induction? Here are six options that can also be used on any gas or electric stove top:
LYON
Our most versatile and heavy-duty line made of forged aluminum with a nonstick interior. Bake right on your induction stove top and keep your serving dish in your cupboard.
ROTONDA
One of our most elegant stainless steel collections, in our humble opinion. Bonus: the 4 QT pan helps make a mean risotto.
TRI-PLY CLAD
A classic kitchen staple that works for any dish and will make you feel like a pro. This line’s stainless steel tri-ply clad construction provides efficient and even heating from all sides, not just the bottom.
PRIMA
Stainless steel construction and a tri-ply base are great, but the nifty flared edges make pouring a breeze. Two thumbs up for less mess.
STOCK POTS
No need to fear cooking for the masses—these stainless steel stock pots hold giant batches of soup or stocks with plenty of room to spare.
ENAMELED CAST IRON
Heat retention at its best. This is a sturdy line of cookware you’ll use every day and have for a lifetime.
INDCUTION PART III: YOUR QUESTIONS
We've given you the basic rundown on induction: how it works, why we love it, how to test for compatibility, and what cookware will get the job done. On the other hand, new kitchen tools come with all sorts of complexities. Don't worry, we won't leave you high and dry. Let's dig into some of your unanswered questions about induction.
Can I use induction cookware on a gas stove?
Yes! If your cookware is induction-ready, it will absolutely work on your gas, electric, or ceramic glass cooktop.
Can induction cookware be used in the oven?
Whether or not your cookware is oven-safe is dependent on a number of factors outside of induction compatibility. You’ll need to take a look at your cookware’s use and care guide to find out. Our induction-ready Tri-Ply Clad cookware, for example, is oven safe up to 500ºF/260ºC.
Can I put a hot pan from the oven on an induction cooktop?
If you take a piping hot pan from the oven and place it on a cool glass surface, it may cause thermal shock, which could cause the cooktop’s glass to crack. Although we’ve tested our cooktops to be safe up to about 550º F, we generally don’t recommend it.
I already have a cookware set and it isn’t induction compatible. Is there anything I can do to make it induction-ready?
Unfortunately, no. If you want to use an induction cooktop you’ll need to buy induction-ready cookware.
Can I use a large sauté pan on an induction cooktop?
You can, but keep in mind that the heat transfer comes from the point of contact. In other words, if your pan is larger than the burner, the heat will be more concentrated in area where the burner is located. We recommend using a pan that fits the size of the burner to make sure your all your food is cooked evenly.
Do I need a fan with an induction cooktop?
Luckily, our portable induction cooktop has a fan that turns on automatically to keep the unit cool while you cook. If you have a built-in induction cooktop in your home, we recommend turning on your exhaust fan for ventilation while cooking.
How long do portable induction cooktops last?
A good induction cooktop should last you for years. It may even last a lifetime with the right care and maintenance. If you have any issues with your Tramontina induction cooktop, contact us here. We’d love to help.
Which portable induction cooktop is best?
We may be biased but we think our portable induction cooktops are unbeatable!