| It could just be that when you speak to a person | | | | you take the pot or pan of the element it will |
| and tell that you do all your cooking on an | | | | remain hot until you turn it off, then it will slowly |
| induction stove you will be asked the question | | | | start to cool but this will take some time. You can |
| what an induction stove is. A lot of people may | | | | also login on to With induction cooking the element |
| have heard of it but probably have never cooked | | | | will start to produce a high frequency |
| on one and may even not understand the principle | | | | electromagnetic field which passes right through |
| behind it. We can put cooking stoves in to 2 | | | | the pot or pan. The pot or pan must be made |
| major categories namely gas and electric. There | | | | out of magnetic material. This electric (magnetic) |
| used to be 3 but coal/wood these days are only | | | | current that circulates is what generates the heat. |
| use for barbecues or some other type of | | | | This is the big difference between induction |
| outdoor cooking but for day to day cooking we | | | | cooking and the other two types of electric |
| use either gas or electricity. | | | | cooking. |
| Electric stoves can be divided in 3 sub classes, | | | | Now that the pot or pan is heating up that same |
| they are: | | | | heat is transferred to the food or liquid that is |
| . The classic and still popular stoves with coil | | | | inside it. The moment you take the pot or pan |
| elements | | | | from the stove (element) the magnetic field that |
| . The halogen heaters | | | | was circulating is broken and stopped and |
| . The induction stoves | | | | immediately the generation of heat stops as well. |
| With a halogen or coil element stove they | | | | With a coil or halogen element you have to turn |
| produce the heat that gets transferred to the | | | | the element of to stop the heat generation, with |
| pot, pan, cooker etc. etc. and then to the | | | | induction cooking there is no heat as long as there |
| contents of those, with induction it the other way | | | | is no electromagnetic field circulation. The only |
| around. When your cooking on an induction stove | | | | heat you will feel when you take the pot or pan |
| the pot or pan is the one generating the heat. | | | | from the stove is the heat that was transferred |
| When you hear this for the first time it might be | | | | from the pot or pan into the surface of the |
| a bit confusing to you but it is not that hard to | | | | stove, not the element it self because that never |
| understand. Ones you understand the principle | | | | produced the heat. |
| behind induction cooking and you get your first | | | | There is one thing that you have to keep in mind |
| experience with this type of stove you will | | | | when you would like to start cooking on an |
| probably never want to cook on anything else | | | | induction stove. You can only use steel or iron |
| again. | | | | pots because the material needs to be magnetic |
| An electric stove with a coil or halogen works in | | | | in nature. So all your aluminum, copper or pyrex |
| such a way that once you turn the stove on the | | | | cookware would be made obsolete once you |
| element (the coil or halogen) will start to heat up. | | | | start cooking on an induction stove. |
| It does not matter if there is a pot or pan on | | | | But if you are used to cooking electric then you |
| that element or not it will heat up either way. | | | | will find that once you cook with induction you will |
| That heat is then, like we said before, transferred | | | | probably not be going back to that halogen or coil |
| to the pot or pan and then to the food. When | | | | element. |