Induction hobs are a great addition to any kitchen. With the ability to heat pans within seconds while the cooking surface remains cool to the touch, these are a kind of magic that unleashes your culinary wizard. It’s groundbreaking technology, but not all pots and pans work when you put them down. Here’s a guide to get you cooking.

The Knowhow

Induction hobs work in a different way to any other kind of cooking surface. Rather than generating heat on the surface which pans are placed onto, they generate heat in the directly in pans themselves. By doing this, your pots become the cooking surfaces and work much more effectively.

The technology works by sending electromagnetic waves into the ferrous metals in your cooking equipment, creating a circuit that generates heat while the pot remains in contact with the hob. It’s an effective technique and more environmentally friendly than many other cooking methods because, as more heat goes directly to the pan, less electricity is used overall in creating heat.

  • In order for the cooking pots to work on the hob, they need to have a base that contains an amount of ferrous metal such as iron. In order to test if a pan will work on an induction hob, put a magnet on its metal bottom. If the magnet sticks, it will work.
  • Because induction hobs work more efficiently than traditional cooking surfaces, they tend to work faster. You may need to slightly adjust cooking times.
  • Induction hobs use electromagnetic signals. As such, they are not recommended for use by or near anyone with a pacemaker, or any other medical device that may be affected. Please consult the user manual for more details and, if you are still unsure, your medical professional.

Now you know which pans to use, you’ll be sizzling away in no time.

Always refer to the manufacturer’s manual for specific details.

Updated On:

Jun 27, 2012

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