Basics of Induction Cooking

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I was browsing for some details of Induction Stove and Induction Cooking.. The following pages give you pretty much everything you wanna know..

Pros and cons of Induction Cooking..
Wiki page..

In short..

* Induction Stove works on Electro Magnetic Induction principle..

* Unlike the conventional heating, in Induction Heating, the stove does not get heated up.. It mearly generates energy..

* In this method, the ferrous pot gets heated up by the magnetic field..

* YES. Only ferrous (magnetic) pots can be used with induction stove.. Others will not get heated..

* because of the above fact, the stove barely gets heated.. See the picture! Ice cube stays alongside boiling water on the stove..

* Another aspect of this is Instant and Precise control of heat.

* Because of the fact that the heat is generating element is the POT and not the STOVE makes this considerably much more efficient than other methods of cooking...

from gourmetretailer.com

Bakeware Glossary
GLASS: Glass bakeware can go from oven to table, is microwave safe, and is attractive to boot. May be dishwasher safe, but hand washing is usually recommended.
CERAMIC: Keeps food warm and looks great on the table. May or may not be used on the stovetop.
PORCELAIN: Conducts, diffuses, and retains heat extremely well. Can go from refrigerator or freezer to microwave or standard oven without risking cracks or breaks.
ENAMEL CAST IRON: Colorful metal cookware coated in a porcelain enamel that helps prevent reactions with acidic foods and prevents rust. Great material for Dutch oven.
METAL: Carbon or stainless steel, cast iron, and aluminum are durable and promote even heating. Look for a nonstick coating for easy release of baked goods and quick cleaning.
SILICONE: Nonstick by nature and flexible for quick release. Safe in oven (up to 428° F) microwave, or freezer, and can be cleaned in the dishwasher. Folds up for less storage space.

Cookware Glossary
ALUMINUM: Heats quickly and evenly. Easy to clean, if combined with a nonstick or stainless steel lining.
ANODIZED ALUMINUM: Highly conductive, scratch resistant, and will not react with food acids.
CAST IRON: Absorbs heat quickly, distributes it evenly, and retains it for maximum fuel efficiency for frying, browning, and baking.
COPPER: Heats and cools quickly. A favorite of professional chefs, often lined with stainless steel.
EARTHENWARE: Ideal for slow cooking, it does not heat up quickly but once it's hot, it retains its temperature for a long time.
ENAMEL COOKWARE: Colorful metal cookware coated in a porcelain enamel that helps prevent reactions with acidic foods and prevents rust. Great for stews and slow cooking.
NONSTICK: Extremely easy-to-clean cookware surface that requires little or no cooking oil.
STAINLESS STEEL: Durable metal that won't tarnish or corrode. It is usually bonded to an aluminum or copper disc at the base of the pot or pan for better heat conductivity.

Additional Reading:

Understanding Stovetop Cookware
Cookware & Bakeware


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