The truth is, it took me a little bit to warm to the idea of induction cooking. There just wasn’t much written about it back then, and none of the chefs that I knew cooked with them. Little by little I began hearing rumblings and started doing my research. They said that home cooking would be revolutionized by their speed, precision, and sleek design. I am a convert and couldn’t agree more. However, like any technology, they come with their own set of limitations. Understanding these constraints can help you make the most of your induction cooking experience.
But first, what is induction cooking?
How do Induction Cooktops work?
Induction cooktops use magnetic fields to create heat directly within the cookware itself, which is an entirely different method of heating to that of a traditional electric cooktop. This means that the induction cooktop surface remains relatively cool to the touch when compared to a traditional electric burner, which use heated coils to transfer heat to cookware. Gas stovetops work in a similar fashion to a traditional electric coil cooktop, where heat is transferred to the outside of the pan, in this case via flame. Induction cooking is more efficient and allows for quick heating and more precise temperature control than either gas or electric coil cooktops.
So What CAN’T You Do on an Induction Cooktop?
1. Use Non-Magnetic Cookware
Induction cooktops rely on magnetic fields to generate heat directly in the cookware. This means only ferrous (magnetic) materials are compatible. Cookware made of aluminum, copper, glass, or ceramics won’t work unless they have a magnetic base.
2. Use Cookware with Warped or Rough Bottoms
Uneven or warped cookware can cause hot spots, leading to uneven cooking and potential damage to the cooktop’s glass-ceramic surface. The Spruce says, “Using cookware with rough bases such as cast iron or uneven bottoms can scratch the surface… Be cautious while handling cookware, lifting it instead of dragging it across the stovetop to prevent scratches.”
3. Use Abrasive Cleaners
The glass-ceramic surface of induction cooktops can be scratched by abrasive cleaners or scrubbers. It’s recommended to use a soft cloth or sponge for cleaning to maintain the cooktop’s appearance and functionality. “While electric and gas ranges have a grate or heat element that can withstand more wear and tear, inductions are made with smooth glass, which makes them more prone to scratching… It’s also advised to not use sharp tools or abrasive cleaning materials on your range”, according to Good Housekeeping.
4. Use Cookware Smaller or Larger than the Heating Zone
Using cookware with a diameter that is either smaller or larger than the heating zone can lead to inefficient heating and potential damage to the cooktop. I use a Thermador cooktop and they note that, “If the pan is too small for the element, the burner may not be able to sense the pan and won’t activate to generate heat or cook your food. If the pan is too large, it may result in uneven heating, as heat only generates where the burner makes direct contact with the pan.”
5. Use Cookware with Concave or Convex Bottoms
Cookware with a convex bottom, such as a rounded-bottom wok, will not be stable on the flat surface of an induction cooktop, nor will the pan heat effectively and efficiently. Cookware with concave design is similarly not suited for induction cooking. Check your cookware carefully, as engineers sometime use a concave design which allows cookware to expand and contract without bowing or buckling under heat. For a safe and effective cooking experience cooktop manufacturers strongly advise using flat-bottomed cookware to ensure efficient heating and to prevent damage to the cooktop.
6. Char Peppers
I will say there is one thing that I miss from the good ol’ days with my gas cooktop… I used to char jalapeño peppers directly over the flame. This is the one chef’s trick that my induction cooktop can’t handle… but so minor in scope and no reason not to make the switch to induction cooking.