The act of cooking is a culmination of skill set and the ability to apply heat to raw food and turn it into something eatable.
Once you have these ingredients, you can prepare any food no matter how complicated.
In most homes today, there are only a few devices people use, mainly hob based heating. They are:
By igniting a combustible material such as coal, charcoal, gas or wood, you can produce flame which produces heat. This heat is then transferred by the surrounding air to a cooking pot to prepare food. This method is used decades past and is fast fading from the modern cooking scene.
You can generate heat by apply electrical current to a resistance element. This method is often used in toasters and electric copper coils. When the heat is produced, the flame generated is transported directly to food or the cooking vessel to cook food. This can still be found in most homes albeit they are fast approaching their tipping point.
This is relatively more modern and quite different from the above models. It uses a electromagnetic technology that has been in existence since the 90s. By electro-magnetically exciting tiny molecules contained in compatible metals in induction pans, the cookware generates heat (so that there is no transfer of heat) that cooks food item.
Three components are needed for this method to work:
An electrical supply is first applied to a copper coil which generates a high frequency electromagnetic field that interacts with the magnetic-based cooking pan or pot through the glass ceramic cooktop.
The components from the cooking pot is separated from the copper coils by the ceramic glass cooktop, which is a very poor conductor of heat such that the cooktop becomes immediately cook to the touch when the cooking pot is separated from the hob.
Then the process reaches a molecule level where eddy currents are generated in the ferrous metal contained in the cooking pot. The eddy current produces the heat that is then transferred to the contents in the pot since they are in direct contact. Only the content that is connected to the to the cooking pot is affected by the heat and nothing outside of its contact is touched.
The heating process halts immediately the pot is removed from the cooktop or when it’s switched up.
As you can see, this process is not only faster but safer than the other two methods of heating mentioned above. The reason why most people have not adopted this kind of cooking method is that of budget because they are costly.
Hey, I'm Cath :) Iv'e got two beautiful young girls who mean the world to me. I used to be a head chef over at my local restaurant but I gave that up to look after my girls. I decided to put my culinary experience to use here by bringing that wealth of kitchen related knowledge and sharing it with you guys.