Induction cooking has rapidly grown in popularity over the past few years. Unlike traditional electric or gas stovetops that heat the cooking surface, induction uses electromagnetic energy to heat the cookware directly. This makes induction cooking faster, more energy-efficient, and safer than other cooking methods.
However, induction cooking also comes with a learning curve, especially for beginners. From understanding how it works to choosing the right cookware, there are some key tips every induction novice should know. This comprehensive guide covers everything you need to know to master induction cooking.
What is Induction Cooking?
Induction cooking uses electromagnetic energy to heat pots and pans directly, instead of heating the cooking surface itself. Below the glass-ceramic surface of an induction cooktop lies a copper coil. When cookware made of a ferromagnetic metal like cast iron or stainless steel is placed on one of the cooking zones, an alternating electric current flows through and produces a rapidly alternating magnetic field.
This field excites the molecules in the pot or pan, causing them to vibrate rapidly and generate heat through friction. So the cookware itself gets hot, not the cooking surface. The heat is then transferred to the food inside the cookware.
Key Advantages of Induction Cooking:
- Faster cooking and heat control: Induction zones heat up and cool down almost instantly. This allows quicker boiling, searing, etc. while also providing more precise control.
- Cooler cooking surface: Only the cookware heats up, not the surface, making induction safer. The surface barely gets hotter than the food’s internal temperature.
- Energy efficiency: Induction cooking directs 90% of electromagnetic energy into the pot or pan rather than wasting it heating the surface or surroundings. This makes it 70% more efficient than gas and 20% more than electric.
Choosing the Right Induction Cookware
Since induction relies on magnetic fields interacting with cookware, you must use the right type of pots and pans. The induction cooktop will not recognize cookware that isn’t induction-suitable.
Suitable Cookware:
- Stainless steel pots and pans
- Enamelled cast iron pots and pans
- Fully clad stainless steel cookware
- Carbon steel pans with induction-suitable finish
Unsuitable Cookware:
- Copper, glass, pyrex, aluminum, ceramic, stoneware
- Cast iron without enamel coating
To check if your existing cookware will work:
- Use a fridge magnet test – if a fridge magnet sticks to the base of the pan, then the pan will work on an induction cooktop
- Check for induction compatibility markings from the manufacturer
What to look for when buying induction cookware:
- Flat base, usually less than 4mm thick for better contact with the induction surface
- Good heat distribution so no hot or cold spots. Fully clad tri-ply is ideal
- Tight-fitting lids to lock in heat, moisture and flavor
- Oven-safe handles as you can start cooking on the cooktop then transfer to oven
Getting quality cookware designed for induction cooking is key to harnessing its precision and control.
Top Tips for Using an Induction Cooktop
Once you have suitable cookware, it’s time to begin induction cooking. Here are some top tips:
1. Handle Cookware with Care
The glass-ceramic surface of induction cooktops is prone to scratches and cracks if subjected to blunt force impact, so take care when placing down or picking up cookware.
Avoid:
- Letting pots and pans drop onto the cooktop from any height
- Sliding pans across the surface
- Using cookware with rough bases that could scratch glass surface
Do:
- Gently place cookware straight down rather than dragging across surface
- Use non-slip pads if lifting heavy pots
- Allow gaps between multiple pans for better stability
This will reduce chances of damaging that sleek glass cooktop.
2. Use Proper Cookware Size
Using a pan much smaller or larger than the induction zone can cause uneven heating.
Match the pan’s base diameter to the induction zone size:
| Zone Size | Minimum Pan Size | Maximum Pan Size |
| 5 inch | 4 inches | 6 inches |
| 7 inch | 5 inches | 9 inches |
| 9 inch | 7 inches | 11 inches |
| 11 inch | 8 inches | 12 inches + |
Pans with curved bases should have a flat surface diameter matching the minimum pan size.
3. Know Your Power Levels
One benefit of induction is responsive, variable power across low to high heat settings. But it may differ from what you’re used to.
Typical induction heat levels:
- Low = 140°F to 200°F
- Medium = 200°F to 300°F
- Medium High = 300°F to 400°F
- High = 400°F+
It takes practice to correlate heat settings with desired temperature. Start low and adjust higher as needed to prevent scorching.
4. Clean Spills Quickly
Some sugars, oils or food residues spilled on the surface can solidify and bake onto the glass surface if left too long.
Follow these steps for quick spill clean-up:
- Wait for surface to cool down
- Remove bulk of spill with paper towel
- Pour some warm water over spill
- Use scraper to gently lift residue
- Wipe clean with dish soap and cloth
Prompt cleaning prevents stubborn baked-on messes.
5. Use Proper Utensils
Silicone, wooden or plastic utensils are ideal for induction cooking. Just make sure size and shape fit the contours of your cookware.
Avoid using sharp or hard metal utensils that could scratch the cookware surface affecting durability and performance.
6. Allow Cookware to Overlap Zones
Induction zones usually sense cookware anywhere within a 1.5 inch overlap between two zones. This allows using oblong pans effectively. However, for even heating:
- Center round cookware over the middle of a single zone
- Place oval or irregular cookware directly over two zones
Just ensure proper stability when overlapping zones.
7. Make Sure Pans Make Full Contact
Any warping over time can prevent cookware from making full contact with the induction surface. This leads to uneven performance.
Check for gaps underneath and replace any badly warped pans. Using good quality induction-ready cookware minimizes warping.
8. Prevent Pans From Boiling Dry
Unattended pans that boil dry can reach extremely high temperatures that damage the cookware base.
Always keep an eye on boiling or simmering liquids. If pan boils dry accidentally, don’t drag across the surface when removing. Carefully pick off, allow to cool down completely before washing.
9. Let the Fan Do Its Job
Induction cooktops rely on internal cooling systems with fans to prevent overheating. Don’t block the underside vents or operate next to other major heat sources like ovens.
Leave clearance beneath or behind cooktop for proper ventilation. Keep area around and under cooktop clean to enable air flow.
10. Follow Electrical Load Limits
Using multiple induction zones on higher heat settings draws a lot of power. Make sure your cooktop doesn’t exceed the maximum electrical load capacity:
For 230V supply
- 7.4kW load typically allows using 3 zones simultaneously
- 11kW supports using 4 zones simultaneously
For 400V supply
- 11kW allows 4 zones simultaneously
- 15kW supports all zones together
Exceeding these limits will trip your home’s electrical supply. Stagger cooking across fewer zones if unsure.
Also Read: A Guide to Installing an Induction Cooktop in Your Kitchen
Cleaning an Induction Cooktop
With all the cooking splatters and spills, keeping your induction cooktop looking shiny and new is important. Here are some safe cleaning tips:
Recommended Cleaning Agents
- Dish soap
- White vinegar
- Baking soda
- Affresh induction cooktop cleaner
- Cerama Bryte cooktop cleaner
Always avoid abrasive scouring pads, powders, chlorine bleach, citrus, and ammonia-based cleaners as they can etch glass surface.
After every use: Wipe with damp cloth or paper towel to remove light splatter and fingerprints.
For baked-on spills/residues:
- Scrape gently with a plastic scraper while surface is still warm – but not hot enough to burn fingers!
- Mix paste of baking soda + dish soap. Spread on stain and let sit 10 minutes.
- Scrub residue paste gently with non abrasive sponge or soft cloth.
- Rinse and wipe away baking soda paste thoroughly.
For discoloration/mineral deposits:
- Mix equal parts white vinegar and water.
- Dip microfiber cloth and wring out well.
- Wipe cooktop surface with vinegar solution, keep surface wet for 10 minutes.
- Rinse with clean damp cloth and dry thoroughly with soft towel.
For heavy grime buildup:
Use a non-abrasive cream cleaner like Cerama Bryte following manufacturer’s directions. Avoid rubbing too hard.
Important! Always read cleaner product labels to check suitability for ceramic glass induction cooktops before using.
Proper cleaning keeps your induction cooktop looking brand new while also maintaining safety and performance.
Making the Switch to Induction Cooking
Transitioning to induction cooking from gas or electric may take some adjustment but the benefits outweigh any learning curve. Here’s what you need to adapt:
Heat Response
Induction heating is immediate with precise power across all settings. Boiling times are much faster. Practice linking heat levels with cooking stages to avoid burning food.
Temperature Judgment
With traditional cooking you rely a lot on burner/element glow or flame height to gauge temperature. This visual cue is missing in induction cooking. Instead monitor cooking progress, use probe thermometers and adjust heat as needed.
Pressure Cooking Habits
Avoid placing even light pressure on the induction surface from the top when stirring food or leaning over the cooktop. This can accidently activate sensor controls under the surface.
Noisy Coils
Occasional light buzzing or whirring noises are normal from internal fans and components regulating induction coils. This fades into background noise with regular use.
Give yourself time to adapt through trial and error. Refer cooking forum tips from induction users during the transition. Soon you’ll be enjoying faster, energy-efficient cooking!
Induction Cooking Safety Tips
While generally safer than gas or electric, induction cooking also comes with risks if proper precautions aren’t followed:
- Don’t leave any metal objects like knives, steel wool or aluminum foil on the cooking surface when it’s powered on. This can heat up to scorching hot temperatures.
- Don’t use wet hands to operate the touch controls. Dry hands properly first to avoid electric shock hazard.
- Don’t allow children near the cooking zone when hot or in use to prevent accidental burns. The surface may not visually appear hot but can still burn skin.
- Don’t use the cooking surface as makeshift storage space for mail, keys or paperwork. Heat and steam can damage items.
- Don’t place flammable items like plastic bowls, towels or bags near the cooktop. Heat conducted by metals can melt plastics.
- Don’t drop heavy pots or bang cookware down. Chips and impacts damage the glass surface making it less safe.
By keeping these precautions in mind, you can safely harness induction power for everyday cooking needs. Over time, adapting induction cooking best practices will become second nature!
Conclusion
Induction cooking marks a revolutionary jump in safer, efficient and controllable cooking but comes with a learning curve. Choosing suitable induction-ready cookware and following the tips outlined will help you master induction cooking much faster with fewer frustrations.
The key is understanding how induction works, allowing time for trial and error without overthinking it. Soon, you’ll be whipping up meals with precision and ease like a pro! Induction cooking makes everyday home chefs feel like they’re working on a commercial kitchen worktop.
So embrace the induction life and unlock cooking joy, speed and quality far surpassing traditional cooktops. Once adapted, you likely won’t look back. Happy induction cooking!