precautions while using induction cooker

To serious cooks, the most important favorable point about induction cookers given that they are as or more powerful at heating as any other sort is that you can adjust the cooking heatinstantly and with great precision. Before induction, good cooks, including all professionals, overwhelmingly preferred gas to all other forms of electric cooking for one reason: the substantial inertia in ordinary electric cookers when you adjust the heat setting, the element (coil, halogen heater, whatever) only slowly starts to increase or decrease its temperature. With gas, when you adjust the element setting, the energy flow adjusts instantly.

We have already mentioned that the stovetop stays cool: that means no burned fingers or hands, for you or especially for any small children in the household. (In the image at the right, you can see a pot boiling water on an induction unit while a dollar bill between the pot and the cooktop surface is unsinged.) And for kitchens that need to take into account special needs, such as wheelchair access, nothing, but nothing, can beat induction for both safety and convenience

Unlike most other types of cooking equipment, induction units are typically very thin in the vertical, often requiring not over two inches of depth below the countertop surface. When a cooking area is to be designed to allow wheelchair access, induction makes the matter simple and convenient. (In the image at the left, notice how the induction cooktop is scarcely any thicker than the actual countertop.)

It is an obvious but still very important fact that induction cookers are powered by electricity. Not every home actually has a gas pipeline available to it for many, the only gas option is propane, with the corollary (and ugly, space taking, potentially hazardous) propane tank and regular truck visits. But everyone has clean, silent, ever present electricity.

Burning gas has byproducts that are vaporized, but eventually condense on a surface somewhere in the vicinity of the cooktop. Electrical cooking of any kinds eliminates such byproducts. Bajaj Induction Cookers are absolutely safe and its cool touch body protects against all electric shocks. Infact cooking on Induction cooker does not result into gaseous fumes or flames and due to the absence of such fumes cooking with an Induction Cooker is absolutely safe. It is said that if complete circulation of air in the kitchen in a 10 x 10 Sq Ft does not happen 16 times, then the air is Stale. This kind of problem does not arise with Induction cooking as there are no Gaseous Byproducts involved.

The most obvious and famous drawback to induction cooking has already been mentioned: it only works with cooking vessels made of magnetic materials. The commonest such materials used for cooking vessels are stainless steel and cast iron. Cookware suited for use with induction cookers, from the extreme high quality end down to thrift store modest, is readily available; but if you already have a stock of mostly expensive aluminum or copper or glass or pyrex cookware and little or no cast iron or stainless, you might be up for a cookware investment.

On the other hand, if you have a significant quantity of non ferrous cookware that is not terribly expensive, you can replace it possibly with much better stuff! as part of the process; cast iron is by no means spendy cookware. If you have ever seen the inside of a real restaurant kitchen, you will surely have noticed that most or all of the cookware is either cast iron or nice, shiny stainless steel (even when they are still using gas for their cooking). Steel is most cooks preferred cookware material for many good reasons we discuss elsewhere on this site (see the link below and recall that enamelled steel cookware also works beautifully on induction.

This is not a valid negative but we list and discuss it here because there are so many falsehoods and misunderstandings floating around on this matter. As we clearly showed, with hard numbers, induction cooking units are not merely as powerful as even pro gas ranges (residential pro, that is), they are almost invariably much more powerful. (And thats using conservative figures for both gas and induction efficiencies.) To recap, a top line (and top price) so called pro home gas range might have burners each rated at 15,000 BTU/hour or, in a few cases, as much as 18,000 BTU/hour but that is only about 2.1 to 2.5 kW for induction elements, and even the most modest cooktops have at least one element of at least 2.4 kW (and many have elements up to 3.6 or 3.7 kW or even more!). Any concern over the adequacy of the cooking power of induction units is simply silly and ignorant.

Owing to the length of quoted material involved in our discussion, we have put this topic on a page of its own; but the real scientific literature seems to show rather clearly that there are simply no radiation associated hazards, even for those with imbedded cardiac devices. The fields are very localized, and in any event the cooking vessel absorbs virtually all of the field energy (and if there is no cooking vessel on an element, it wont turn on). You should certainly read about it for yourself, but claims of hazard seem quite groundless.

Its hard to say that induction cooktops are comparable to gas cookers when induction unit prices start at close to a thousand dollars: nonetheless, we will say it. The reason we do is because one needs to be careful to compare apples to apples, and the conventional 30 inch slide in kitchen stove is an orange in this analogy. It is not always true that you get what you pay for, but it isalways true that you dont get what you dont pay for. An induction unit is so clearly superior, in so many ways, to any other form of cooking that it is hard to exaggerate the differences. One can say that a Chevy and a Rolls Royce are both cars vehicles that take a given number of passengers from Point A to Point B but there are valid reasons for the difference in their prices.