Advantages Of Induction Cooking; Faster Cycle Time; High Thermal Efficiency And Increased Profitability; Cool Stove Top - KitchenAid Kitchen Aid KICU500X Technical Education

Advantages Of Induction Cooking

Faster Cycle Time

• Heat is developed directly and instantly within
1 second inside the pot or pan, allowing a
much quicker startup than other heating
equipment. Heating process times can be
dramatically reduced & production output
can be significantly increased.
• With induction cooking the heat level is every
bit as instantaneous, and as exact, as with
gas, yet with none of the many drawbacks
of gas (carbon monoxide, loss of flame etc.).
Induction elements can be adjusted to
increments as fine as the cooking utensil cares to
supply, just like gas, and—again very important
to serious cooks—such elements can run at as
low a cooking-heat level as wanted for gentle
simmering and melting (something even gas is
not always good at).
High Thermal Efficiency And
Increased Profitability
• This energy-efficient process converts up to
90% of the energy expended into useful heat
to reduce utility costs. (With gas ranges up to
60% of the heat is normally wasted through
indirect gas combustion.) Stand-by losses
are reduced to a minimum.
• The costs of exhaust duct installation and air
conditioning running costs are saved.
• As mentioned earlier, induction cooking
energy is supplied directly to the cooking
utensil by the magnetic field; thus, almost
all of the source energy gets transferred
to that cooking utensil. With gas or
conventional electric elements (including
halogen), the energy is first converted
to heat and only then directed to the
pot or pan with a lot of that heat going
to waste heating up your kitchen
instead of heating up your food. (As a
comparison, 40%—less than
half—of the energy in gas gets used to
cook, where as with induction 84% percent
of the energy in the electricity used gets
used to cook (and the rest is not waste
heat as it is with gas). There are two
important heat-related consequences of
that fact:
Cooler kitchens:
• Of course the cooking vessel and the food
itself will radiate some of their heat into the
cooking area—but compared to gas or other
forms of electrically powered cooking,
induction makes for a much cooler
kitchen.

Cool stove top:

• The stove top itself barely gets warm except
directly under the pan (and that only from such
heat as the pan bottom transfers). No more
burned fingers, no more baked-on spills, no
more danger with children around.

Environmentally Sound

• Induction heating is a clean, non-polluting
process. It produces much less smoke or
waste heat to alter the surrounding
environment.
• It is an obvious but still very important fact that
induction cooktops are powered by electricity.
Not every home actually has a gas pipeline
available to it—for many, the only "gas" option
is propane, with the huge propane tank and
regular truck visits. But everyone has clean,
silent, ever-present electricity.
• Burning gas has byproducts that are
vaporized, but eventually condense on
a surface somewhere in the vicinity of the
cooktop. Electrical cooking of any kind
eliminates such byproducts.
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