Embracing Induction Cooking: Degasify Your Home

In the quest for a safer, more efficient, and environmentally friendly cooking experience, induction cooking stands as an increasingly popular option. With its multitude of benefits over traditional gas stoves, including enhanced efficiency, safety features, and precise control, induction cooking has emerged as the preferred choice for modern kitchens.

But how does it work?

Induction cooktops harness the principle of electromagnetic induction to facilitate cooking. Beneath the surface of the cooktop lies a series of copper coils. When electricity passes through these coils, it generates a fluctuating magnetic field. This magnetic field induces an electric current within magnetic cookware placed on the cooktop. As a result, the cookware itself becomes the source of heat, while the cooktop remains cool to the touch.

Why Consider Induction Over Gas

Healthier Indoor Air Quality

Unlike gas stoves, which emit harmful pollutants that compromise indoor air quality and pose health risks, induction cooktops produce no emissions, safeguarding both respiratory health and overall well-being. Research from the US suggests 12.7% of current child asthma cases can be attributed to gas stove emissions (International Journal of Environmental Research and Public Health)

A study from The University of New South Wales also concluded that exposure to nitrogen dioxide in ambient air has been linked to an increased risk of asthma and other respiratory symptoms.

Safety

Induction cooktops prioritise safety with a host of features absent in gas stoves. With no open flames or hot surfaces, the risk of accidental burns or fires is significantly reduced, making induction cooking an ideal choice for households with children or pets. Many induction cooktop models come equipped with automatic shut-off mechanisms that activate when no cookware is detected or when cookware is removed, further reducing the risk of accidents and enhancing peace of mind during cooking.

Effortless

The flat, glass nature of induction cooktops makes them incredibly easy to maintain and clean. Unlike gas stoves with grates and burners that demand meticulous scrubbing to eradicate stubborn stains and spills, induction cooktops merely necessitate a quick wipe down with a damp cloth once it has cooled (which doesn’t take long).

Professional Support

Many professional chefs are championing the idea of the switch from gas to induction cooktops in their restaurants. Nathan Toleman, the Founder of Mulberry hospitality group says “If I had the choice, all of our restaurants would be induction only, there’s no difference in the quality of food you can produce.” (Sydney Morning Herald)

He is not alone in these thoughts with Stokehouse chef Jason Staudt saying “the combination of cooking over wood, with the cleanliness and sustainability of induction is absolutely the future. As much as I love gas, induction has advanced in so many ways. It’s more powerful, the cleaning is easier, and the cooking is more accurate.” (Sydney Morning Herald)