Find out how induction cooking actually works

Cooking is one of the world’s oldest ‘technologies’. And it’s obvious to see why: humans throughout history could not have survived and thrived without perfecting the art of turning raw produce into edible food. Since the dawn of humankind, not much has changed. There’s no major difference between cooking a hunted animal on an open fire, like hundreds of years ago, or preparing it on the hob or in the oven as we do today.

Of course, while the basic principle of cooking food is the same, the methods of doing so have improved significantly in the 21st century. The pioneers of cooking technology have introduced amazing new ways of turning raw foods into meals fit for human consumption. Microwave technology was one of these revolutionary new forms of cooking. It was (and is) just so much quicker and more efficient than conventional cooking on a stove. Another more recent form of cooking is the use of induction technology. And while microwaves are well-established in most homes by now, induction cooking is still a relatively new and lesser known technology. So to shine a light on this topic, we take a closer look at exactly what induction is, and how induction hobs work, using a special Grundig hob to demonstrate. Is induction technology the future or just a fad? Let’s explore.

© Grundig

What is induction?

Before we can explore the wonders of induction cooking, first we need to learn what the word “induction” actually means. Here’s the short version: Induction is another way of saying “electromagnetic induction”, meaning “to generate electricity using magnetism”. So when it comes to induction cooking, it means an electrical current produces a magnetic field that heats the iron molecules (and thus, your food) found in iron or steel cookware.

How does induction cooking work?

An induction burner, like the ones you’ll find in Grundig’s range of induction hobs, consists of a ceramic plate with an electromagnetic coil beneath it. When you switch it on, an electric current zaps through the coil, which in turn generates a magnetic field. At this point, no heat is generated on the burner. Now, once you place an induction-suitable pan or pot on the top, the magnetic field is activated – creating an electric current in the metal of the pan, causing it to heat up.

Grundig state-of-the-art induction hobs are renowned to integrate seamlessly into any décor scheme. © Grundig

What are the negatives of induction cooking?

The most obvious hiccup when it comes to converting to induction cooking technology is the need to have compatible pots and pans. Copper and aluminium are conduct electricity too well, so won’t be able to generate enough heat. So if you have a set of these cooking materials, you’d need to invest in pots and pans made of cast iron or stainless steel. The simplest way of knowing if your cookware is compatible is to see if a magnet sticks to it. If not, you’re out of luck.

Why is induction technology better?

The advantage of the technology behind induction cooking is the precise adjustments you can make during the cooking process. Induction hobs like the FlexiCook+ GIEI 946990 N make life a lot easier where fast and accurate heating is needed. For example, boiling water, or heating a pan takes a fraction of the time a typical hob requires. When you’re not cooking on full heat (like at a simmer), the FlexiCook+’s 18 cooking levels allow for precise and almost instant heat control via a digital display and rotary sensor keys.

Induction hobs are generally available in 3 distinct frame choices. The right frame for you would depend on how you use your hob as well as your design preferences. Here are your options:

  1. Ceramic glass with stainless steel frame – the ceramic glass of the hob is protected on all sides by a high-end stainless-steel frame.
  2. Flush ceramic glass – these hobs can be seamlessly integrated into the worktop. So no sharp edges.
  3. Bevelled glass edges – some hobs offer a glass top with bevelled edges connected to the worktop.

Induction hobs are considered a lot safer than conventional stovetop cookers. Grundig’s range of induction hobs is fitted with a host of features that make cooking safer than ever before. Some features include child safety lock, key lock for cleaning, overflow protection, automatic shutdown, overheating protection, residual heat indicators

© Grundig

Preparing complex dishes in a series of courses can also be very stressful and a lack of space for cookware is the easiest route to cooking disasters. However, larger induction hobs like the FlexiCook+ has 11 induction cooking zones to provide maximum flexibility to cater for any cooking requirement.

What’s the future of induction cooking?

Induction technology is constantly evolving. The latest generation of induction air systems is located not above but beside the hob. Technologies like Grundig’s air induction system is not only an aesthetic add-on but an effective odour prevention feature. The induction air system simply sucks away any unpleasant odours before they can spread. Using a 9-step touch control, you can control both the induction air system and the hob. Cleaning the induction air system (Energy Efficiency Class A+) is extremely efficient, thanks to ceramic filters – whose two-year service life makes them considerably more durable than standard carbon filters.

© Grundig

Induction hobs are undoubtedly the future. The speed, temperature response, safety and cleaning efficiency beats just about any other cooking method around. With induction cooking, you can expect evenly heated food and a cooler, safer worktop, not to mention a lighter electricity bill at the end of the month. Welcome to the future.