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Induction Cooking - Delmarva Kitchen Design

Is Induction Cooking the New (and best) Way to Cook?

Induction cooking technology has been used in kitchens since the early 1900s; however, it only gained mainstream consideration in America in the past few decades. Manufacturers are now working to produce more cost and energy-efficient models, which are gaining popularity worldwide.

Induction cooktops heat pots and pans directly instead of using an electric or gas-heated element. It boils water up to 50 percent faster than gas or electric heating coils and maintains a consistent and precise temperature. The surface stays relatively cool, so spills, splatters, and occasional boil-overs don’t get hardened and burned onto the cooktop. Spills and splatters are much easier to clean as a result.

Induction cooking is becoming increasingly popular due to its convenience and safety. This advanced technology creates an electromagnetic field to heat the pan directly instead of the stovetop. It can boil water in half the time compared to a traditional stovetop and allows better temperature control. In addition, this cooking technology is much safer than gas or electric stoves as no heat is generated on the surface of the stovetop, making it the perfect option for households with small children or elderly people. It is also more energy efficient and quieter than other cooking methods. Induction cooking is revolutionizing our cooking and is likely to become the preferred home cooking method.

Read the full post on Induction Cooking, which has an interesting video created by Wolf at the Delmarva Design Center Blog.

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