{"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\/pt\/why-more-and-more-people-like-induction-cooking\/","title":{"rendered":"Por que cada vez mais pessoas gostam de cozinhar por indu\u00e7\u00e3o?"},"content":{"rendered":"

N\u00e3o tem nada a ver com a localiza\u00e7\u00e3o, claro, e tudo a ver com a tecnologia, especificamente a placa de indu\u00e7\u00e3o. Este tipo de fog\u00e3o \u00e9 comum em restaurantes e casas europeias, e tem pouco em comum com el\u00e9tricos e a g\u00e1s. A coc\u00e7\u00e3o por indu\u00e7\u00e3o usa eletromagnetismo para aquecer panelas e frigideiras, e realiza a tarefa significativamente mais r\u00e1pido.<\/p>\n

Mas a velocidade \u00e9 apenas um dos benef\u00edcios. Aqui est\u00e3o cinco raz\u00f5es pelas quais muitas pessoas est\u00e3o dispostas a gastar mais neste equipamento de cozinha, come\u00e7ando com o que \u00e9 provavelmente o mais pr\u00e1tico: A indu\u00e7\u00e3o, como j\u00e1 mencionamos, \u00e9 muito r\u00e1pida.<\/p>\n

1. Velocidade<\/p>\n

Um dos maiores pontos de venda da placa de indu\u00e7\u00e3o \u00e9 a velocidade. Simplesmente leva menos tempo para cozinhar os alimentos porque a panela aquece mais r\u00e1pido. Isso ocorre porque, enquanto as placas de fog\u00e3o a g\u00e1s e el\u00e9tricas usam um intermedi\u00e1rio para transferir calor para a panela \u2014 chamas e uma resist\u00eancia el\u00e9trica, respectivamente \u2014 uma placa de indu\u00e7\u00e3o gera calor diretamente na panela.<\/p>\n

A atividade eletromagn\u00e9tica na placa de fog\u00e3o aciona a atividade eletromagn\u00e9tica na panela, e a pr\u00f3pria panela aquece (veja Como as Placas de Indu\u00e7\u00e3o Funcionam para mais sobre este processo). A panela \u00e9 o ponto de partida do calor. Como h\u00e1 menos etapas envolvidas no aquecimento dos utens\u00edlios de cozinha, leva menos tempo para o calor chegar aos alimentos \u2014 25% a 50% menos tempo, em m\u00e9dia.<\/p>\n

\u00c9 essa abordagem direta que confere \u00e0 indu\u00e7\u00e3o a maioria de suas qualidades \u00fanicas e impressionantes, incluindo a pr\u00f3xima.<\/p>\n

2. Efici\u00eancia Energ\u00e9tica<\/p>\n

\u00c9 muito f\u00e1cil entender por que a coc\u00e7\u00e3o por indu\u00e7\u00e3o seria mais eficiente do que a g\u00e1s e el\u00e9trica se voc\u00ea pensar nos processos de aquecimento envolvidos. Uma chama a g\u00e1s liberar\u00e1 muito calor ao redor da panela, e uma resist\u00eancia el\u00e9trica emite calor radiante em qualquer ponto onde n\u00e3o esteja em contato direto e firme com a panela. Quando o calor \u00e9 gerado dentro da pr\u00f3pria panela, como na indu\u00e7\u00e3o, mais desse calor chega aos alimentos e menos dele aquece sua cozinha.<\/p>\n

O resultado mais \u00f3bvio dessa maior efici\u00eancia energ\u00e9tica \u00e9 o menor consumo de energia, o que significa contas de luz mais baixas e um ambiente mais saud\u00e1vel. Menos concreto e mais pessoal, no entanto, \u00e9 o maior conforto em sua cozinha: voc\u00ea n\u00e3o suar\u00e1 tanto ao cozinhar.<\/p>\n

Outro benef\u00edcio da redu\u00e7\u00e3o da perda de calor acidental? A menor possibilidade de acidentes.

<\/span><\/div>\n3. Seguran\u00e7a
\nA bancada do fog\u00e3o \u00e9 facilmente um dos lugares mais perigosos da cozinha. \u00c9 onde come\u00e7am os inc\u00eandios de gordura, onde o g\u00e1s fica ligado e onde m\u00e3os pequenas entram em contato com superf\u00edcies muito quentes.<\/p>\n

Primeiro, o mais \u00f3bvio: sem chama significa sem inc\u00eandios de gordura, e sem g\u00e1s significa sem vazamentos de g\u00e1s.<\/p>\n

Mas a placa de indu\u00e7\u00e3o tem outro recurso de seguran\u00e7a: geralmente n\u00e3o fica t\u00e3o quente, pois o calor \u00e9 criado na pr\u00f3pria panela. Isso significa que seria muito menos prov\u00e1vel que a placa de fog\u00e3o causasse uma queimadura. Al\u00e9m disso, a resposta da panela a um giro do bot\u00e3o \u00e9 praticamente imediata, ent\u00e3o assim que voc\u00ea desliga o calor, a panela esfria. Isso torna muito mais dif\u00edcil se queimar ao despejar seus vegetais salteados em um prato de servir.<\/p>\n

4. Controle
\nPara pessoas que adoram cozinhar \u2014 ou pelo menos adoram 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 \u00e0 eletricidade: 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 vantagem: mais configura\u00e7\u00f5es. A indu\u00e7\u00e3o permite um controle de calor muito mais preciso, 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 \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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