Induction Technology Explained

Induction technology has been used in professional kitchens for many years, but is relatively new to the domestic scene. The first brand to introduce induction to range cooking was the always-innovative Stoves, who launched their Sterling 1100E model in 2007. Other brands are now catching up, with Rangemaster launching induction models in August 2008, and Britannia planning some for 2009.

How Does it Work?
A powerful electro-magnet below the hob's glass surface acts directly on the molecules of the ferrous material in the pan above, agitating them to the point where heat is produced. Because the rate of agitation can be directly controlled by the electrical flow to the magnet, the effect of any adjustment is immediate.




Why Choose Induction?

Fast and Responsive
Induction is fast! It powers up instantly and switches off immediately, making it controllable like gas. It can take as little as five seconds for water to begin to boil on an induction hob. Reducing the pan to simmering is equally quick, as there is little residual heat to slow things down.

Energy Efficiency
Induction zones are faster and more energy-efficient than radiant ceramic zones because the Induction technology uses only enough energy to heat a particular pan, rather than heating up an element, the glass surface and then the pan, so any heat-loss is minimal.



Uniform Cooking
Another benefit of induction is that because the heat is distributed evenly throughout the pan you are far less likely to burn the contents, and there is less need to stir to spread the heat evenly!

Touch Controls
Induction hobs will often feature touch controls. The controls are discreetly positioned on the surface of the hob itself, removing the need for additional control knobs on the front of the cooker.

Easy to Clean
With just a smooth glass surface to wipe over, and no burnt-on spillages, induction hobs are a breeze to clean.

Safety Benefits
Only heat conducted back from the pan will effect the cooking surface, so induction is particularly safe to use. It is possible that after long cooking spells the glass surface may get hot to touch, so Rangemaster have actually included a Residual Heat Indicator on their products which alerts users should the temperature rise above 60°C, and have even included zones with a child lock facility.


Suitable Cookware

Because induction relies on electro-magnetic energy, your pans will need to be based on a ferrous metal to be effective. Cast iron is great (if slightly nerve-racking on a glass surface), but many manufacturers make aluminium or stainless steel pans with a layer of suitable material in the base. Look for a pan bearing the "Class Induction" logo on its base or packaging, or the wording/logo “Suitable for Induction”. Induction is becoming fairly popular, so many quality kitchen shops will stock suitable products. You may already have some suitable pans:

Stainless Steel
Unless they have been made especially, normal stainless steel pans may not work well with induction, as the ferrous content is relatively low.

Enamelled Steel
Pans in enamelled steel, with or without non-stick coating, will work very well.

Cast iron
Great with induction, but to avoid the risk of scratching the glass top of your hob use pans with an enamelled base, or avoid sliding the pan across the glass surface.

Aluminium Special-based Pans
Choose induction-suitable pans with a thick base, as this ensures more even cooking (the heat is more evenly distributed).

Incompatible Cookware
Glass, ceramic or earthenware pans, aluminium pans (unless they have a special base), copper pans.