Myths and Facts about Induction Cooking

In a world where everyone can voice their opinion, it is easy for anybody to create misinformation based on unreal facts.

Of course it is not a bad thing if you give people a listening ear, but it is worthy to select what you listen to or have at least a way of sieving information that you hear or read.

Because induction cooking is a new technology, there is a dearth of information on how they work. This is why it is relatively easy to be misled as most people might gobble up the only information that is available.

Before making an investment — buying an portable ceramic hob — it is important that you know everything about the contract you are entering into. Instead of regurgitating what has already been written on this product, we will instead analyze what already exists. 

In this article, we want to point out the real facts and debunk the myths so that you are only left with the bare truth and when you decide to buy or otherwise, you know you are doing so on a solid background.

Myth One: Induction Cooking is not Safe for You

1. Use the proper oil

Fact: It is proven through numerous studies that induction cooktop are the safest sources of heating for your cooking. Unlike electric cooktop, they only supply the right amount of heat where it’s needed and that’s it.

Electric coils on the other hand get hot and can maintain a very high temperature for a longer time than needed often causing hazardous burn when touched.

Moreover, the produce more heat and generate more energy than is needed thus causing a dent on your electricity bills. With induction cooktops, you can enjoy features that not only prevent overheating, but also remove the possibility of a high-low voltage fluctuation.

Choosing the right oil for your deep fryer is half battle won. Once you know the type of oil you want to use, you will need to fill up the fryer with it, taking care not to over-fill or under-fill it.

If you have a model that have a minimum or maximum fill line, it becomes even easier as you have a ready gauge to guide your measurement.

Myth Two: Aluminum and Copper are not Compatible with Induction

2. Turn it on and start operating

Fact: What the induction burner needs is just an induction-compatible surface to work. If you pan or pot is made with induction-compatible elements such as cast or enamel iron, then the rest of your cookware can generate heat for cooking.

To start using your device, you need to turn it on by plugging it in and using the switch button to power it up.

After that, set the temperature and time and ensure that you obtain the right level of temperature for the oil without going over that.

You also need to maintain a temperature between 350 degrees F and 375 degrees F which is the suitable range for most of the cooking you will be doing.

If your device comes with a thermostat, you don't have to bother too much about the temperature as it will automatically determine the correct temperature.

However, if it doesn't come with one, you may have to get yourself a thermometer to select the right temperature for the oil.

Myth Three: Not All Induction Cookware Work with Induction Cooktops

3. Pat your food dry

Fact: While some companies want you to use their cookware and induction cooktops, none of them can tell you other induction cooktops are not going to be compatible with their cookware. Regard this as false anywhere you read it. In as much as the cookware has induction-ready bottom, then it can work with just about any cooktop. Check out our article covering all the best induction pans here.

Before drying any kind of food, make sure it is dried and doesn't have any traces of water. You can make use of a kitchen paper towel or cover the food in some dusting to remove any traces of water.

For example, freshly cut potatoes can be wiped with paper towel so that there is no water on it before throwing them into the fryer. Not doing this may cause some dangerous spilling of oil that may be injurious to you or children around.

Myth Four: You Need Cooktops with Bottom Circles that Matches the Induction Coils

4. Lower the food slowly into the fryer

Fact: This statement is false and should be disregarded as such. As long as you don’t have a cooktop that’s too big or too small and that has induction ready elements, you can use it on your cookware.

It does not matter what brand you are using too. Even if you are buying totally different brands, it shouldn’t be so difficult to even get cooktops the same size as that of your cookware.

Some fryers come with a basket that you can place the food you want to fry and carefully lower it into the fryer and once it's lowered it should lock in place.

However some models don't have this luxury and you may have to use a slotted spoon or your hands to get the food into the fryer. Whichever one you go with, you need to ensure you do it slowly to avoid any hazard.

About the Author Catherine Wheeler

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.