By Cara Rosenbloom
IF YOU BELIEVE that a watched pot never boils,
you likely don’t have an induction cooktop. This
innovative cooking technology is cleaner and safer
than ceramic stovetops or gas ranges, and cooks
food in a fraction of the time.
Induction cooking uses electromagnetic energy
to heat the food in your pots and pans. When the
induction cooktop is turned on, the coil inside the
unit produces a magnetic field, which flows through
your cookware. Molecules vibrate rapidly, causing
the cookware to become hot almost instantly. That
watched pot? It’s boiling!
Shauna Lindzon, a registered dietitian in Toronto,
was mesmerized by the technology of induction
cooking when she saw it at a chef’s demo. During a
recent kitchen renovation, she bought an induction-cooktop stove, and she is overjoyed with her choice.
“Hands down, my favourite thing to make is
pasta,” says Lindzon, a Costco member. “The water
boils almost instantly; making dinner has never
been so quick and easy!”
She also loves that induction cooking promotes
healthy preparation methods, such as steaming,
stewing, boiling and stir-frying.
You can affordably bring this technology home
with a small, portable induction cooktop. Would you
like an extra burner when cooking a holiday dinner?
Portable induction cooktops are perfect when an
extra cooking surface is required to steam veggies or
simmer soup. They are also ideal for college dormitories, office kitchens, camping trips or the cottage. And
you can cook the same dishes on an induction cooktop as on any other stove.
Another bonus? Since the cooktop gets hot only
under the bottom of the cookware, messy drips and
spills don’t bake onto the induction cooker’s surface.
It’s simple to clean with a damp cloth. And since
induction cooktops immediately stop working
when cookware is removed and they have no open
flame, the risk of burns is reduced.
Pots and pans
While no fancy cookware is required, the pots
and pans you use must be magnetic for the technology to work. Cast-iron, enamelled and stainless steel
cookware is ideal. The cooktop will not operate if you
use aluminum, ceramic, copper or glass cookware.
“The easiest way to test your cookware is to
place a magnet at the bottom. If it sticks to the pot
or pan, it will work on an induction cooktop,”
explains Lindzon. “The only thing that I had to give
up was my pancake griddle pan, which wasn’t magnetic. But, my brother and sister-in-law are quite
pleased with their new inheritance!” C
Cara Rosenbloom is president of nutrition education
company Words to Eat By, www.wordstoeatby.ca.
A beginner’s guide to quick,
safe induction cooking
Watch a video
about the basics of
on our digital
page 61) and