Retail Observer

RETAILOBSERVER.COM FEBRUARY 2024 58 C ustomers who are in the market for a new cooking range in 2024 are fortunate to have three options: Gas, standard electric and induction. While induction ranges make up less than 5 percent of all electric ranges, according to AHAM factory shipment data, that percentage has grown in recent years. In 2022, induction cooktops made up about one-third of all electric cooktop shipments, a 6% increase over the previous year. Induction technology is not new—it was introduced publicly at the 1933 Chicago World's Fair—but many consumers still are not as familiar with induction cooking as they are with its gas and electric counterparts. All three cooking methods are effective, but there are some differences in the induction cooking experience. We have put together a series of common questions to help serve customers who are considering mak- ing the switch to induction cooking. How does induction cooking work? Induction ranges and cooktops look a lot like typical glass-top electric models, but they generate heat differently. The flat-glass surface of an Induction cooktop is equipped with heating coils that create electromagnetic energy. This field induces electric currents in the pans. These currents are activated by iron in cookware. Restated another way, induction cooktops use those electromagnetic fields to create heat in the cookware by generating a magnetic field that induces oscillating electrical currents in the metal of the cookware, creating heat. In other words, the cookware itself becomes the heat source, rather than the cooktop. Electric cooktops, on the other hand, use electric resistance coils or heating elements underneath a ceramic or glass surface to generate heat. The cooktop surface gets hot, which in turn conducts heat to the cookware. Some infrared transfer from the elements through the glass also helps increase the heat of the pan on the glass. Gas cooktops burn natural gas or propane to create a flame, and the heat from the flame is transferred to the cookware via direct contact with the flame (conduction). With induction, when the iron contacts the magnetic field, the iron particles of the pot or pan agitate, causing the pan to heat up quickly while the cooktop remains cool. The induction process occurs quickly – electricity flows at the speed of light – partly because there is no waiting time for a burner to heat up first. Plus, because of the direct transfer from the magnetic field to the iron in the pan, there is hardly any loss of heat, and only the pan and what is in it get hot. When using the appropriate type and size of pan, induction ranges and cooktops heat faster than their electric and gas counterparts, leading to quicker cooking times. What is the most noticable difference? There are many differences in the induction cooking experience, but the most obvious might be that the induction cooktop stays cool during the cooking process. Another difference you might notice is a rattling, whirring, or humming sound during the cooking process. This is due to a high energy transfer from the magnetic coil to the pan, which can cause vibrations. This sound, which can vary in noticeability based on the manufacturer and the frequency of the induction control oscillation or the design of the pan, usually goes away when you turn down the heat or add food to the pot or pan. You might also notice a noise when more than one pan is being used at the same time on different heating units, which can be a result of the difference in driving frequency between the two pans. Turning down the burner may help reduce that noise. In addition, you may also hear sound from the cooling fan for the electronic components underneath the cooking surface. Will I have to do anything special to clean my induction cooktop? Like other smooth-top electrics, induction surfaces are easy to wipe down. Due to the cooler temperatures on the glass surface of an induction unit, spills will not burn onto it. Will I need to buy new cookware? A popular misconception is that making the switch to induction cooking will require you to purchase all new cookware. The reality is that most cookware, especially stainless steel and cast-iron cookware, is compatible with induction, as it may already contain iron. If you are shopping for cookware for induction cooktops, look for pots and pans marked 'induction-compatible' or 'induction safe.' Also, cookware with a flat bottom will provide the best cooking results. You can test your current pans by putting a refrigerator magnet on the bottom of the pan. If it sticks, the cookware may be used for induction cooking. How do I place cookware? Cookware must be the correct size with the diameter as close to the size of a heating element as possible and needs to be placed in the center of the heating element for it to be properly activated. The pot cannot be too small, off-center, or wobbly. Do I need to change my cooking technique when using an induction cooktop? Cooking with induction is similar to cooking with gas and standard electric but may require minor adjustments. Induction burners shut off when they lose contact with cookware, which can surprise some home cooks when they cook a dish that requires them to occasionally shake the pan. Most induction cooktops have a setting that allows this but using it can take practice. The cooktop's use-and-care manual will offer specific instructions. B U Y I N G G R O U P N E W S RO WHAT SHOPPERS NEED TO KNOW ABOUT INDUCTION COOKING Alan Wolf is Senior Communications Specialist at AVB BrandSource, the nation's leading merchandising and marketing co-op for independent appliance, home furnishings and consumer tech dealers.

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