Appliance Science: The Hot Physics of Induction Cooking

My latest Appliance Science column at CNET explains how induction cooktops work, heating your dinner without direct heat. Plus a special section on frog levitation.

ApplianceScience_Induction (1)Induction cooktops are also more efficient than other types of cooking methods. Because the heat is generated inside the base of the pan, they use less electricity than conventional electric cooktops, and can heat things quicker. They are also easier to clean, because the flat glass or ceramic surface has no gaps or grills to collect spilled food, and the food doesn’t get burned onto the surface. If you spill something, one quick swipe with a damp cloth will clean it up.

 

 

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Richard Baguley has been writing about technology for over 20 years. He has written for publications such as Wired, Macworld, USA Today, Reviewed.com. Amiga Format and many others.

One thought on “Appliance Science: The Hot Physics of Induction Cooking

  1. Induction cooktops can achieve a wide range of temperatures, and they take far less time to boil than their electric or gas counterparts. Additionally, the cooktop surface itself stays cool. You don t have to worry about burning your hand on a burner that s cooling down, and it s even possible to put a paper towel between a hot frying pan and an induction burner to keep oil from spattering on a cooktop.

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