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An Introduction to Induction Cooking Technology

By Pro-Pacific / Oct 26, 2017

An Introduction to Induction Cooking Technology

Induction cooking is a product of the electromagnetic principles discovered by English scientist, Michael Faraday, in 1831. Today, its applications have made the world of foodservice a lot more efficient and convenient.

For starters, the glass plate makes an induction hob much easier to clean. The cook surface also cools down much quicker than gas or ceramic, as the cookware is what's actually heated, not the cooktop. And if the cook surface cools a lot quicker, it also heat's up faster, as well.

Consider the time it takes to heat an induction cooktop:

Induction Heating Times.png

COOKING WITH GAS HOBS:

Gas hobs produce a flame that not only heats the cookware but also the surrounding area. The heating power must be adjusted manually depending on the size of the cookware.

COOKING WITH CERAMIC HOBS:

The entire heating element of a ceramic hob heats up regardless of the size of the pan. This can lead to energy waste if the cookware is smaller than the cooking zone.

COOKING WITH INDUCTION HOBS:

With induction technology, only areas in direct contact with the base of the pan heat up. The heat is contained within the cookware. This means cooking with induction is more energy efficient.

Like a microwave, induction efficiently creates heat within a product, utilizing friction to efficiently heat a pan and cook the food. It is more direct than an electric or gas hob, which both rely on conduction from burner to pan and then to the food, but it is less direct than a microwave, which heats food directly.

With an induction cooker, the heat actually comes from the pan, not the burner. The source of heat has direct contact with the food, creating a heat transfer process that is extremely efficient.

The Reasons to Consider Panasonic Induction Cooking      panasonic induction cooking pro-pacific

Panasonic developed a patented, higher-frequency magnetic field generator and a patented oscillator control circuit to allow use with non-ferrous materials like copper or 304 stainless steel. This versatility is important in Pacific Northwest foodservice operations.

With Panasonic induction, operators will also enjoy the ability to boil water twice as fast as gas and three times as fast as ceramic. This speed combined with the ease-of-use and versatility will provide layer and layer of benefit to just about any foodservice operation.

Spend some time with Chef Wade, and learn more about the benefits of induction cooking. Schedule an appointment for a comprehensive demonstration.

Pro-Pacific Chef Wade Harris

Topics: Pacific Northwest, Induction, Panasonic, Wade Harris

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