There is lots of jargon out there in the world of induction cooktops... free induction, flex induction, extended flex induction and then there's regular induction! So let's break it down.
Induction works using copper coils set into a motherboard. These coils can be different shapes and this is where the differences lie.
When induction was first introduced to the domestic market, the coils were in circles of various diameters — much like ceramic cooktops. Various companies developed these and the shapes morphed into wider ovals that could be "stacked" horizontally to give a broader operating zone. This is Flex Induction. Extended Flex Induction offers more coil positions, and Free Induction covers an entire surface with coils, giving barely any gaps at all.
When choosing a brand, ask for specifics around what size and shape the coils are positioned in underneath the glass. Some companies may tout the name Flex Induction but still use small circular coils underneath, which will affect the heat coverage in different shaped or larger pans.
Quality induction cooktops are expensive. Cheaper units won't be as efficient. It boils down to the fact that copper coils are wound more closely together in better brands, creating a superior magnetic field.
When an electrical current is introduced to the coils, it creates a magnetic field and therefore friction in anything it detects that is FERROmagnetic. When you place a ferrous pan on the cooktop (cast iron, wrought iron, and zero/low nickel stainless steels), the magnetic field causes friction and the pan heats up. Your pan becomes the element.
Myth Busting
Cool Touch Cooking — MYTH: Of course it gets hot! The pan becomes the element, heating the glass in direct contact with it by transference. The glass around the pan won't be hot, but beneath the pan it will become hot over time. Most brands offer a "residual heat indicator" to let you know the surface may still be hot after the pan has been removed.
Paper Towel — MYTH: You CANNOT cook using paper, baking paper, paper towels or tea towels underneath your pans. This is a zero-common-sense fire hazard!
Easier to Clean — FACT: Induction cooktops are a flat surface that can be cleaned with a hot, damp microfibre cloth, then immediately dried to prevent streaking.
More Efficient — FACT: They are more energy efficient in two ways; they heat up faster using less energy, and as the pan is in direct contact with the stove top, there is minimal energy escaping into ambient, compared with gas. Induction is more responsive, faster to get to temp and approximately 30% hotter than gas.
Cookware
You need something ferrous. Cast iron, wrought iron, and ferritic stainless steel perform well on induction because they are magnetic. Rule of thumb — if a magnet sticks to your pan, it will work on induction.
Both ranges of Solidteknics' wrought iron and nickel-free stainless steel pans are ideal for induction. Cast iron, wrought iron and pure stainless steel are ferromagnetic and will give you brilliant results for lifetimes! Wrought iron can be seasoned to be perfectly non-stick, which means they're also non-toxic and perfect for a healthy lifestyle. Or if you don't want to season, the nöni™ nickel-free stainless steel range is perfect.
Written by EJ Daniel — Chef/Founder Bride of the Flames, Culinary Specialist Bosch Siemens Home Appliances and Bora Australia
