Advantages of Induction cooking top surfaces include:
- Safe. When the coil is turned on it generates a magnetic field that will only heat up the cookware. It doesn’t heat up the cooking surface. So unlike electric or halogen cooking tops there is no danger of accidentally burning yourself by touching the surface.
- Efficient and fast. Induction cooking tops bring water to boil faster than gas or electric cooktops, and it’s incredibly energy efficient. In fact, 90% of the energy used is transferred directly to the pan for cooking, versus only about 40% for gas stoves.
- Easier to clean. As mentioned above, because an induction cooking top surface is not magnetic, it stays cool throughout the cooking process – this means that accidental spills aren’t burned on and hard to clean.
One of the many significant benefits of Professional Steel cookware is that it is induction safe*; unlike aluminum or copper pans, which are not permitted for use on on this type of cooking top surface. Aluminum or copper pans can be used on induction if they have a special plated bottom attached to them, but because Professional Steel pans are produced with a thick 2.0mm gauge they are already induction safe and this type of plated bottom is not needed.
The fact that Professional Steel cookware doesn’t need a plated bottom also has some other advantages. First, by having no steel plate at the bottom of the pan the appearance of Professional Steel cookware is not impaired; all pans have the same tough, sturdy appearance on both their interior and exterior. Second, although some aluminum and copper pans may have a plated bottom to make them induction safe, if these are not applied properly then either the pan will make a bothersome noise or they will not conduct heat effectively to the pan’s surface. Professional Steel’s heavy gauge substrate means that for induction cooking heat is spread evenly and quickly around the surface of the pan for an excellent heating effect.
