{"id":1379,"date":"2018-09-02T14:01:56","date_gmt":"2018-09-02T14:01:56","guid":{"rendered":"https:\/\/restauranteqpt.com\/?p=1379"},"modified":"2022-03-23T01:18:51","modified_gmt":"2022-03-23T01:18:51","slug":"why-more-and-more-people-like-induction-cooking","status":"publish","type":"post","link":"https:\/\/www.atcooker.com\/be\/why-more-and-more-people-like-induction-cooking\/","title":{"rendered":"\u0427\u0430\u043c\u0443 \u045e\u0441\u0451 \u0431\u043e\u043b\u044c\u0448 \u043b\u044e\u0434\u0437\u0435\u0439 \u043b\u044e\u0431\u044f\u0446\u044c \u0456\u043d\u0434\u0443\u043a\u0446\u044b\u0439\u043d\u0443\u044e \u043f\u043b\u0456\u0442\u0443?"},"content":{"rendered":"

It has nothing to do with location, of course, and everything to do with technology, specifically the induction cooktop. This type of stove is common in European restaurants and homes, and it has little in common with electric and gas. Induction cooking uses electromagnetism to heat pots and pans, and it accomplishes the task significantly faster.<\/p>\n

But speed is just one of the benefits. Here, five reasons why a lot of people are willing to spend more on this piece of cooking equipment, beginning with what\u2019s probably the most practical one: Induction, as we already mentioned, is really fast.<\/p>\n

1.Speed<\/p>\n

One of the biggest selling points of the induction cooktop is speed. It simply takes less time to cook food because the pan heats up quicker. That\u2019s because while both gas and electric cooktops use a middleman to transfer heat to the pan \u2014 flames and an electric burner, respectively \u2014 an induction cooktop generates heat directly in the pan.<\/p>\n

Electromagnetic activity in the cooktop triggers electromagnetic activity in the pan, and the pan itself heats up (see How Induction Cooktops Work for more on this process). The pan is the starting point of the heat. Since there are fewer steps involved in heating the cookware, it takes less time for the heat to get to the food \u2014 25 percent to 50 percent less time, on average.<\/p>\n

It\u2019s this direct approach that gives induction most of its uniquely impressive qualities, including the one up next.<\/p>\n

2.Energy Efficiency<\/p>\n

It\u2019s pretty easy to see why induction cooking would be more efficient than gas and electric if you think about the heating processes involved. A gas flame is going to release lots of heat around the pan, and an electric burner emits radiant heat at any point where it\u2019s not in direct, firm contact with the pan. When heat is generated within the pan itself, as with induction, more of that heat gets to the food, and less of it warms up your kitchen.<\/p>\n

The most obvious result of this increased energy efficiency is reduced energy consumption, meaning lower power bills and a healthier environment. Less concrete and more personal, though, is the greater comfort in your kitchen: You won\u2019t sweat as much when you cook.<\/p>\n

Another benefit of reduced accidental heat loss? The reduced possibility of accidents.

<\/span><\/div>\n3.Safety
\nThe stove top is easily one of the most dangerous places in the kitchen. It\u2019s where grease fires begin, where the gas gets left on, and where little hands make contact with very hot surfaces.<\/p>\n

First, the most obvious: No flame means no grease fires, and no gas means no gas leaks.<\/p>\n

But the induction cooktop has another safety feature: It typically doesn\u2019t get all that hot, since the heat is created in the pan itself. This means it would be far less likely for the cooktop to cause a burn. What\u2019s more, the pan\u2019s response to a turn of the dial is practically immediate, so as soon as you turn off the heat, the pan cools down. This makes it a lot more difficult to burn yourself as you pour your saut\u00e9ed vegetables onto a serving plate.<\/p>\n

4.Control
\nPara pessoas que amam cozinhar \u2014 ou pelo menos amam comer boa comida caseira \u2014 o controle \u00e9 provavelmente o recurso mais importante de um fog\u00e3o. \u00c9 por isso que muitos cozinheiros s\u00e9rios preferem g\u00e1s a el\u00e9trico: os queimadores a g\u00e1s respondem mais rapidamente quando voc\u00ea ajusta o bot\u00e3o. A mudan\u00e7a de temperatura \u00e9 r\u00e1pida.<\/p>\n

Fog\u00f5es de indu\u00e7\u00e3o s\u00e3o t\u00e3o responsivos quanto o g\u00e1s a um giro do bot\u00e3o, e eles t\u00eam outra coisa a seu favor tamb\u00e9m: mais configura\u00e7\u00f5es. A indu\u00e7\u00e3o permite um controle muito mais preciso do calor, com mais incrementos de temperatura e melhor desempenho em configura\u00e7\u00f5es de calor muito baixas. Dessa forma, a indu\u00e7\u00e3o torna o cozimento de molhos delicados ou simplesmente manter a comida aquecida muito mais f\u00e1cil do que com uma chama a g\u00e1s, que muitas vezes pode falhar na configura\u00e7\u00e3o baixa.<\/p>\n

5. Limpeza
\nCozinhar mais r\u00e1pido \u00e9 \u00f3timo. Cozinhar com menos desperd\u00edcio, mais seguro e melhor \u00e9 \u00f3timo. Cozinhar que \u00e9 mais f\u00e1cil de limpar depois \u00e9, ousamos dizer, ainda melhor.
\nA superf\u00edcie lisa de vidro e o fato de que eles n\u00e3o aquecem como fog\u00f5es tradicionais significa que qualquer coisa que derramar na superf\u00edcie pode ser facilmente limpa antes que queime e grude na superf\u00edcie. Voc\u00ea pode at\u00e9 fazer isso no meio do cozimento e n\u00e3o se queimar.<\/p>\n

A superf\u00edcie lisa de vidro e o fato de que eles n\u00e3o aquecem como fog\u00f5es tradicionais significa que qualquer coisa que derramar na superf\u00edcie pode ser facilmente limpa antes que queime e grude na superf\u00edcie. Voc\u00ea pode at\u00e9 fazer isso no meio do cozimento e n\u00e3o se queimar. Al\u00e9m disso, os equipamentos da AT Cooker s\u00e3o de a\u00e7o inoxid\u00e1vel 304, tamb\u00e9m \u00e9 f\u00e1cil de limpar.<\/p>\n<\/div>

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