What is an induction cooktop? Before we explain that, let us start with some backgrounds.
Mankind’s eternal search for a better life has been, at times, very ably supported by science and technology. Man’s eclectic peregrinations into the deepest sanctums of science have been the prime genesis for many pioneering inventions in the last few centuries. The modern man has a lot more scientific gadgets at his disposal to make life easier than his predecessors.
The concept of cooking food is one such aspect of human life that has seen major refurbishments from time to time. From the discovery of fire for roasting raw food for the itinerant ancient man to the invention of induction cooktops to simplify the sophisticated cooking equipments of modern kitchens, cooking has seen a sea change in the past as well as the present.
We are past the time when a gas oven used to be a sign of luxury in a kitchen and the present age beckons faster and more improvised ways of living. An ingenious improvisation in human life has come about as a result of the induction cooktop.
The name may sound quirky, but this equipment has actually revolutionised the traditional outlook towards cooking, which was either dependent on directly supplying energy to the food or by indirect transfer of heat to the food via the cooking vessel.
The induction technology seeks to dismantle these methods from the kitchen manual, as it provides for the direct production of heat from the coking vessel, instead of prescribing indirect ways of heat and energy transfer to the target food item.
The technical aspects of this marvellous invention are simple. The induction cooker uses the theory of electromagnetic induction to generate a strong magnetic field by use of a certain high-frequency element, which is technically and functionally synonymous to the burner of a gas stove.
The electromagnetic field generated by the element subsequently induces energy into the element that the cooking vessel is made of. Such an induction process increases the temperature of the cooking vessel and efficiently starts the process of cooking at the desired temperature. The temperature at which the cooking must occur is determined by the strength of the electromagnetic field generated by the induction element.
Induction cooking provides an efficient alternative to the gas based cooking methods of the yesteryears. The voluminous amount of energy that used to be wasted during gas-based cooking can actually be channelized into the actual cooking process by virtue of induction cooking. Scientists have, in cumbersome details, pointed out the large difference in the actual amount of energy used for cooking in gas-based and induction methods.
Besides, induction cooking is comparatively less hazardous and less polluting than the other traditional cooking methods. An apparent drawback of this method of induction cooking is the material that is to be used for the cooking vessel–it must be made of materials which can successfully be induced by the electromagnetic field produced by the induction element.
Experiments are still presently underway to make this technology even more useful and the hopes of further improvements in cooking methods lie chiefly on the success of the various trials that shall be conducted on this method of induction cooking in the future.