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Induction cooking is very popular in Europe and Asia, and is rapidly gaining popularity in the Americas. As explained in part 1 of this series, induction cooktops use an alternating electromagnetic field to directly heat the the cooking vessel, yielding many advantages over traditional stovetop cooking techniques. This installment of the Induction Cooking Explained series will help you understand the growing popularity of this form of cooking by exploring some of these advantages.

Compared with traditional electric cooking elements, induction elements:

• Heat more rapidly
• Respond more quickly to changes in power settings
• Are easier to clean
• Are safer
• Are more energy efficient
• Release less waste heat into the kitchen

Compared with gas elements, induction elements:

• Heat more rapidly
• Are easier to clean
• Are safer
• Release less waste heat into the kitchen
• Do not release exhaust gasses like carbon dioxide and carbon monoxide into the kitchen

It is useful to examine the reasons for some of the above-mentioned advantages. Induction elements do not heat up; instead they heat the pot or pan directly. This is why they are more efficient than traditional gas or electric elements, and also why they release less waste heat into the kitchen. Also, because these elements do not get as hot as traditional elements, they are safer. In addition, these elements sense when a ferrous pot or pan has been placed on or removed from the cooking surface and automatically energize or de-energize accordingly. Finally, the obvious hazards of gas cooking (open flames, potential gas leaks and carbon monoxide emissions) are avoided.

One reason that many cooks prefer gas cooking over electric is that gas elements respond instantly to changes in temperature settings, whereas conventional electric elements take much longer to respond, due to the amount of time it takes for the element to heat up or cool down. Since induction elements heat the pan directly, they are just as responsive to temperature setting changes as are gas elements.

Finally, the flat, unbroken surface of an induction cooktop is easier to keep clean than are the irregular surfaces of conventional electric or gas cooking appliances. And, although flat surface ceramic electric elements also have flat, unbroken surfaces, these surfaces reach much higher temperatures, resulting in cooked-on spills and spatters that are very difficult to remove. Because induction surfaces remain relatively cool compared to conventional flat electric cooking surfaces, cooked-on spills and spatters are not an issue.

The numerous advantages of induction cooktops will make them the first choice for many home and commercial cooks. However, they may not be for everyone; see part 3 of this series for an explanation of several things you should consider before purchasing this type of cooking appliance for your home or restaurant.

About the author: Joyce is an enthusiastic cook. Over decades of cooking, she’s experienced diverse cuisines and has utilized many different cooking techniques. She has extensive knowledge of natural food and health and many years of practice of Tai chi and Yoga. She is a recent and enthusiastic adopter of induction cooking technology. To read more articles about healthy cooking tips and recipes, visit our website: MyLuxuryKitchenAndBath.com, where you can find high quality induction cooktops, induction compatible cookware and other high quality products for your kitchen and bathroom.

Cast iron cookware is not a thing of the past; it is actually an item that is used by many cooks and homemakers on a daily basis. The cookware that is made of cast iron has many benefits. It conducts heat very well; it heats the food evenly and thoroughly and can even be resistant to foods sticking to it.

It is only resistant to foods sticking if it has been seasoned well and not allowed to become unseasoned. If you have never used this type of cookware, you might be pleasantly surprised what can be done with it and just how well it cooks the foods you love.

This type of cookware is not only a product that has been used by pioneering women and those of southern decent, but by professional cooks and chefs. For many professionals, this is the cookware of choice, because of the ability to control the temperatures of the foods and their dependability.

This cookware isn’t used just for cooking on the stove, but for making foods that need to be baked as well. Items like cornbread and even biscuits can be baked evenly in cookware made of cast iron, along with many other dishes.

There are many different types of it that are made of cast iron. There are skillets and frying pans that come in many different sizes. Many individuals can remember their mothers and grandmothers frying chicken on Sunday’s in these pans or many other meals.

There are also the cast iron griddles. These griddles can be used to make pancakes, French toast or perhaps a grilled cheese sandwich. These griddles are so resilient that they can be used to cook foods over a campfire.

Another cast iron cookware item is the Dutch oven. Long before the crock pot was ever thought of, the Dutch oven was making slow cooked meals for the whole family. The great thing about these Dutch ovens is, like other of it that is made of cast iron, it can go from stovetop to oven and back again, if needed, without a problem.

Cast iron cookware can be used for many, many years and unlike other of it, will not become damaged. This of course requires that you take care of it and season and clean it correctly. This cookware has many uses and is actually quite enjoyable to use.

Sometimes this cookware gets taken for granted and seen as cookware that was used only in days, far gone by, such as the pioneer days. If you are looking for a good dependable piece of cookware to cook your favorite foods on, then you should really invest in a piece of this cookware.

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