Induction Cookers - New Cooking Technology
Almost 90% of the cooking related tasks in India in the middle class and upper middle class households (which constitute the majority of the Indian population) take place over conventional gas flame. Electric cookers are also used for some cooking purposes in some households. Just think for a while about the possible disadvantages of the conventional cooking methods. The gas flame, for instance, produces sooty vapours which condense all over your kitchen and after some time are the primary culprits responsible for the loss of sheen and brilliance of your kitchen space. They pose a considerable threat to life and property too. Newspapers regularly feature news of burns caused by gas leakage or faulty regulators. Further, the top of the burner space after cooking is extremely hot and can cause serious burns if touched unknowingly. Scientifically, conventional flame based cooking is merely 40% efficient, thus wasting a large amount of energy in heating up the surrounding space. Is there any solution available for all the above mentioned disadvantages of flame based cooking? Sure, there is one. Induction based cooking offers solutions to all the above mentioned problems in a convincing manner. Let’s discuss the technique employed in induction based cooking. Basically what happens in induction cooking is as follows: An electric voltage is applied on a conductor spool beneath the ceramic glass. This produces a high-frequency electromagnetic field. The field penetrates the metal of the ferrous (magnetic-material) cooking vessel and generates heat. The heat generated in the cooking vessel is transferred to the vessel's contents. Nothing outside the vessel is affected by the field. As soon as the vessel is removed heat generation stops. This happens because the range (since the heat is being generated from induced electric current) can detect when cookware is removed or its contents boil out. This allows additional functions, such as keeping a pot at minimal boil or automatically turning off when the cookware is removed. Induction cookers are safer to use than conventional cookers because there are no open flames. The surface below the cooking vessel is no hotter than the vessel; only the pan generates heat. Induction cookers are easy to clean because the cooking surface is flat and smooth, even though it may have several heating zones. Since the cooking surface is not directly heated, spilled food does not burn on the surface. With induction cooking, energy is supplied directly to the cooking vessel by the magnetic field; thus, almost all of the source energy gets transferred to that vessel. This is not the case with conventional flame cooking. There, the energy is first converted to heat and then it is directed to the cooking vessel. This results to the wastage of a lot of heat energy. This lost heat is responsible for warming up your kitchen. About 80% energy efficiency can be reached using an induction cooker as against the paltry 40% while using gas flame cooking methods. Further, the stovetop does not get warm. Only the part which is directly under the cooking vessel gets somewhat hot. This, too, is because of the transfer of heat from the vessel to the stovetop by the method of conduction. This means that one can virtually say bye-bye to burnt fingers while cooking. If you have a reliable supply of electricity in your locality, then nothing beats induction method when it comes to cooking. Induction cooking provides rapid heating, improved thermal efficiency, greater heat consistency, yet with precise control similar to gas. More on Kitchen and Home Appliances
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