INDUCTION COOKING


durable and can reduce overall cooking time, save energy, and provide a more even heat distribution. Given these advantages, why has induction cooking not become the norm in the last 15 years?


Fighting convention


In Europe and in Asia, induction cooking is making inroads into commercial foodservice, though the same cannot be said of the US. “Even though induction cooking


was invented in the US, induction use here is still relatively small compared to the broad use in Asia and Europe,” says Kristine Holtz, CEO of Spring USA, which supplies the hospitality industry with commercial induction ranges, cooktops, buffet servers and cookware.


“There are many theories on the reason for the gap and the strength of international market conditions including


smaller kitchens, higher energy


prices, and earlier focus on lower energy consumption,” she adds. “However, most sources agree that the time has arrived for induction and the US will see strong growth over the next decade.” Indeed, Amatti notes that “the


world’s top chefs are becoming induction cooking enthusiasts, which may seem surprising – especially since professional cooks known for their mastery of the gas flame are adopting glass-ceramic induction cooktops, but they can see many advantages.” Induction cooktops are safer as there is no open flame. Temperature can be controlled precisely, as heat transfer


“INDUCTION COOKTOPS HAVE SENSORS THAT ALLOW THEM TO AUTOMATICALLY SHUT OFF WHEN THE PAN IS TAKEN OFF THE BURNER, SO, NOTHING IS WASTED”


stops as soon as the burner is turned off, which reduces the risk of foods boiling over or overcooking. The cooktops are easy to maintain and have minimal styling, so are quick and simple to clean. They are also designed to be durable and reliable, and they are extremely energy efficient. “Induction cooktops have sensors


that allow them to automatically shut off when the pan is taken off the burner, so, nothing is wasted,” Amatti says. “And they are better for the environment. While there are no Energy Star certifications for induction ranges, research by the US Department of Energy indicates an induction cooker is 84% efficient at energy


transfer, versus 74% for a smooth- top electric unit. And induction is 90% efficient with its power use, which is a substantial improvement over electric coils or gas.” “Also, it heats the food without heating the ambient atmosphere,” says Paul Bartlett FCSI of Kitchen Solutions Consulting. “Whatever goes on between the pan and the element, it transfers heat directly to the food through the pan without heating the air around it. With gas and electric cooking a lot of ambient energy is wasted.” There are, however, challenges – though many are in the minds of potential users rather than being actual barriers to adoption. “It is a myth that induction cooking requires special, hard-to-find or expensive pans,” says Holtz. “Most quality ranges will work with a wide variety of pans, if they are made of a


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