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Cooking on induction has a number of advantages. It is fast, hygienic, safe, and environmentally responsible. 80% of our customers, therefore, opt for an induction hob when buying a new kitchen. How exactly does induction work? We regularly get this question and we are happy to explain it in this blog.
How is the heat created?
An induction hob works on electricity. Under the glass plate are electrical coils (like in a bicycle dynamo). These coils generate ever-changing magnetic fields. If the fields come into contact with a (pan) bottom, eddy currents are created. The electrical resistance of the bottom of the pan converts these eddy currents into heat. The generation of this electrical voltage by magnetism is called induction. With induction, the pan is heated directly (the heat only arises in the bottom of the pan)
No power is no heat
If the power of the hob is reduced, the eddy currents and thus the heat production decrease. When the cooking zone is switched off, the heat production stops immediately. When you increase the power, the heat production increases immediately. This ensures that you can control the cooking process very accurately and quickly.
As you have read, the heat is generated by magnetic fields between the pan and the hob. Not every pan is therefore suitable for cooking on induction. The pan must be able to conduct electricity well. Do you want to know if your pans are suitable? You can check this by holding a magnet against the bottom. If the magnet works, the pan is suitable for cooking on induction. There are large quality differences between pans. In general, you can say the thicker the pan bottom, the better. A thicker pan bottom allows a more eddy current to flow so that your pan heats more evenly and faster.
Cooling the coils
The electric coils under the hob also produce some heat. This is not dangerous, but we do take this into account when designing a new kitchen. The coils become too hot if there is insufficient cooling and can burn out. It is therefore important to properly ventilate the underside of an induction hob. Depending on the technical specifications of the plate and the cabinet, your kitchen coach will provide you with the best solution. We usually place a grid in the plinth under the induction hob that ensures sufficient ventilation.
An important advantage of cooking on induction is safety. The heat is worked up in the bottom of the pan, preventing other areas of the hob around the pan from getting hot. This means that items lying around will never catch fire and you can’t burn your hands on the hob. When you lift the pan, the heat production stops immediately. This allows you to place your hand on the cooking zone immediately after lifting the pan, without really burning your hands. Cooking on induction is the safest way of cooking.