Induction Cooking

Induction cooking uses electric currents to heat pots and pans directly through magnetic induction. Instead of an element that gets hot and transfers heat to the pan, induction stovetops heat the pan itself – nearly instantaneously. Magnetic induction works by passing an electric current through a solid coiled copper wire underneath the cooking surface. This creates a magnetic current in the pan to create heat. Since there is no external heat source, only the element being used will get warm from the heat being transferred from the pan. As soon as you remove the pan from the element, the heat stops. If you turn on an induction range with no pot on it, the element won’t get warm, which is a nice safety feature. Induction cooking is far more efficient than gas or electric because there is little heat lost. You can bring water to a boil in 50% less time than with an electric or gas stove. However, it’s important to note that you need to use the right kind of cookware for induction to work. Magnetic metals, such as cast iron or some stainless steels, will allow the electromagnetic reaction to take place. Another benefit of induction cooking is that you can control your heat more precisely. You’re far less likely to have food that’s burnt or undercooked. The surface of an induction range is smooth, so it’s very easy to clean. And since the range stays cool once the pan is removed, you can clean it immediately after cooking. Some models also come with an auto-sizing feature that detects the size of the pan you’re using and adjusts the area of the electromagnetic current. Would you like to learn more about the benefits of cooking with induction? Stop by TeeVax! We have a variety of induction ranges available, including models from Electrolux, Frigidaire, Bosch, Thermador, and Jenn Air. We would be happy to answer any questions you have and show you what we have available. We’re located at 422 Wilson Street in downtown Santa Rosa. Visit us today or give us a call at 707-545-1195.