We heard a lot of buzz going on about the next best thing in the Food & Beverage industry: Cooking with induction cook top equipments. Induction cooking is not a radical brand new technology – it has long been widely used around the world, both by professionals and homeowners. But in the last few years this technology has improved so much and the costs have simultaneously dropped so much as well. This leads to the proliferation of the use of induction technology, not only for commercial cooking but also in home industry.
Unlike traditional cooking methods that involve either chemical like gas, wood, coal or electric, to generate and transfer the heat to the cooking vessels, induction cooking does not involve generating heat. Induction technology makes the cooking vessel itself the original generator of the cooking heat.
How does an induction cooker do that? Put simply, an induction-cooker element (what on a gas stove would be called a “burner”) is a powerful, high-frequency electromagnet, with the electromagnetism generated by sophisticated electronics in the “element” under the unit’s ceramic surface.
When a good-sized piece of magnetic material, such as, a cast-iron skillet is placed in the magnetic field that the element is generating, the field transfers (“induces”) energy into that metal. That transferred energy causes the metal – the cooking vessel – to become hot. By controlling the strength of the electromagnetic field, we can control the amount of heat being generated in the cooking vessel and we can change that amount instantaneously.
Ellane & Chefer are specialists in induction cooking and commercial kitchen equipments. If you have any inquiry regarding this, please feel free to contact one of our consultants who will be able assist you further.