Is Induction Cooking Really Efficient?

Induction cooking is the most unique and latest technology in the kitchen, which is gradually increasing in popularity around the world. The induction cooktops use electromagnetic energy to heat special types of pans and pots. Compared to electric or gas cook top, induction cooktops directly heat up using a burner or other heating element to heat from underneath. It combines the advantages of electric and gas cooktops – the controlability and responsiveness of gas and the heating power of electricity. With all those benefits, the induction cooking is expected to become the standard in cooking once their purchase and operating costs are lowered.

Induction cooktops don't use any heating elements or burners, but they use a series of magnets that excite the iron atoms found in the specific types of pans and pots to generate heat. The benefit here is that they generate a lot of heat in a very short period of time. However, that doesn't mean an induction cooktop cannot heat slowly or at very low temperatures. Therefore, you can cook and boil faster, while for more complex recipes, you can run at a low temperature. Here are few points that prove how energy efficient induction cooking is.

Efficiency: Energy Star certifications for induction cooktops are yet to be created, but according to many researches performed, the induction cookers are over 80% efficient at energy transfer, compared to electric units with about 75%. More precisely, induction cooking is about 90% efficient with the power use, as it roughly uses 2.8 kW to deliver 2.52 kW. Compared to gas and electric cook tops, the induction ones are more efficient.

Speed: Another great advantage of induction cooking is speed. Induction cook tops transfer energy directly to the metal of the pans and pots, unlike the gas and electric cooktops which heat up a third party element which then transfers the heat to the pan. By cutting out the extra element, induction cook tops work much faster.

Less Waste: Since induction cooking doesn't generate excess heat, it is known as an eco-friendly cooking way. Electric and gas cook tops heat up the air around the pan, so they waste a lot of heat to the surrounding environment. In kitchen with warm climates, an air conditioner will be required to cool down the temperature. But this is not the case with induction cooking, where the heat is directly transferred to the contents in the pot with a minimum of ambient heat generated.