How to Cook on an Induction Range

Induction ranges work differently from other cooktops. These stoves heat food by transmitting electromagnetic energy from a copper coil located beneath the burner to the pot or pan placed on top. Because the energy passes directly from the stove to the cooking vessel, induction ranges are 30 to 40 percent more efficient than gas and electric ranges. They heat food more quickly and use less energy in the process.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Iron-based cooking pot or pan
• Magnet

1. Make sure your cooking pot is iron-based before placing it on the stove. Because induction ranges rely on the conductivity of a magnetic field to heat food, the bottom of the pots used on them must contain some iron. To determine this, flip over the pot and place a magnet against the base. If the magnet clings to the base, the pot can be used on an induction range.

2. Center the pot on the circular burner area of the induction range. It doesn't matter if the pot fails to cover the entire burner. The burner doesn't transmit heat anywhere but to the pot, so the area around it will remain cool even if it is marked as a burner area.

3. Place the first ingredients of the recipe into the pot, then turn on the burner. Induction ranges are very easy to adjust, and you can raise or lower the temperature almost instantly. To be safe, it's best to start on the low end of the recommended burner temperature and adjust upward if necessary.

4. Keep a close eye on the food as it cooks. Induction ranges cook items more quickly than gas or electric ranges, so items can burn if they aren't monitored.

5. Shut off the burner as soon as the food is ready. If desired, you may immediately wipe down the surface of the induction range with a damp rag or sponge. The range will be cool to the touch.

References

• GE Appliances
• Black & Decker Complete Guide to a Green Home; Philip Schmidt; 2008

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