Induction cooking is fast catching up and has already become an alternative for millions of people in the world. But there is a long way to go for induction cooktops to become the first choice. As the whole trend becomes more of a norm, induction cooktop pros and cons will become more important. In its nascent days, induction cooking appeared to be a great alternative. As time moved on and more people got their hands on induction cooktops, the realities are becoming obvious. There are people who love induction cooktops and there are many who don’t really have much to cheer about. Most people however are on the fence, without an opinion and also without much experience in induction cooking.
Here are some of the induction cooktop pros and cons that you should know.
1. The biggest advantage of an induction cooktop is heat and precision. You can instantly control the heat output and the control is very precise. You can preset a temperature, clock it down a few notches, clock it up again and you can keep maneuvering the heat according to your needs. While the old cookers don’t even stand a comparison in this regard, the electric cookers too fail to match up. Electric cookers do have precise heat controls but the temperatures don’t really dip or rise immediately. The coils or any other element that are used for heating would slowly cool down or get heated up when you change temperatures on electric cookers. With induction cooktop, it is immediate.
2. The advantage of precise heat controls or adjustments implies that you are not going to waste any amount of heat. That makes induction cooktop extremely energy efficient. Also, the technology itself is advanced enough to do away with any heat loss during cooking. In an induction cooktop, the energy consumed is used entirely to heat the vessel. In conventional cookers, the heat is not entirely used by the vessel. A considerable amount of heat gets dissipated and the heating element also uses up a lot of the energy which could be electricity or gas.
3. Induction cooktops are safe. There is no debate on that. The stovetop remains cool at all times, no matter what temperature you have set. If you have a kid in your home or someone who is not very careful in the kitchen, then an induction cooktop is a must have. As an induction cooktop doesn’t have any threat to safety of the cook or chef or others, it can also be safely used almost anywhere. It is also portable which adds another feather to the cap.
4. An induction cooktop is easy to use, it takes very little storage space and it can be setup in no time. There is no elaborate installation. It can be used by people of all ages and it can be used anywhere and at anytime, provided there is a power source.
5. Induction cooktop is the only solution in homes that don’t have gas connections. It may seem odd but there are many homes that don’t have an active gas line. In such homes, induction cooktop allows the residents to cook right from the day of moving in. Similarly, induction cooktops find a great place in offices. Generally, offices are not allowed to have gas ovens unless they are licensed to carry such equipment or the type of business demands it, such as restaurants. As induction cooktop is safe and has no problem in being set up where there is a power source, it can be a great addition to the pantry or cafeteria of a company.
6. Induction cooktop is also a desirable choice because it leaves your kitchen clean. You don’t have to worry about the byproducts of burning gas; there is no stain on the dados or marks on the walls.
1. Induction cooktop demands an investment. It is a fairly hefty investment that not many people would be willing to make. Besides, one needs compatible cooktops at all times. One cannot use just about any cooker or vessel. If the present cooktop has a problem, then a new one has to be bought. Not many people would have more than one induction cooktop at home. The cost is a huge bummer.
2. In areas where the power supply is inadequate or erratic, induction cooktop may be a problem. There are many regions that have considerable voltage fluctuations. In such areas, induction cooking will not be the best choice.
3. There is limited research on the heat loss in induction cooktop. While apparently and logically, there shouldn’t be any heat loss but passive heat dissipation or through radiation can always be possible. Such an aspect has not been explored yet.
4. During a power outage, which is quite possible especially during rough weathers, a home may be without the infrastructure to cook.
5. Charring is not possible on an induction cooktop. That would have to go off the culinary preferences of people who buy an induction cooktop.