Choosing a topic for non-fiction writing can be tricky. How do you decide if a topic is interesting or useful? I read this article in the New Yorker last week about how the author discovered induction cooking and loved it. This was a revelation for me. It’s 2022 and people still do not know about induction cooking? I made the same discovery long back and have been happily using induction stove for 10+ years. So this is an obligatory informative post for those who would like to make a switch from traditional gas based cooking. There is nothing original in this article, all the information is available out there. I am just seasoning it with $0.02 of my own experience.
Induction cooking works on the principle of electromagnetic induction. If you pass electric current through a coil, it generates a magnetic field. If there is a conductive pot nearby, this magnetic field induces currents in the pot which then becomes heated. Voilà, you can start cooking with the pot. The only condition is that the pot should be made of steel or iron. How can you check if a pot is suitable for induction cooking? If a fridge magnet sticks to the base, you are good to go. Also, it should have a flat base to maximise contact area.
So why is induction cooking better than traditional gas cooking?
It is way less expensive.
With gas prices touching new highs everyday, induction cooking is the best available choice right now. My own usage falls in the low to medium and there is no discernible difference in the electricity bill. Why? Read the next reason.
It is highly efficient.
For some of you, cooking with electricity may conjure up images of cooking with coil heaters that used to heat way too much and waste most of the energy. Induction cooking is just the opposite. First, it does not overheat. The hot areas are confined to the base of the pot. Sometimes, you may have boing water in the pot and yet, its top edge is cool enough to touch. Second, the transfer of energy is very efficient which is why the surrounding area is at normal temperature. Since the electricity is utilised in the best possible manner, you save on its consumption.
It does not pollute.
Burning natural gas and propane can release carbon monoxide (CO), nitrogen dioxide (NO2) and formaldehyde (HCHO). Exposure to NO2 has been linked with respiratory diseases, especially in children. In adults, it may be a factor in a range of diseases from diabetes to cardiovascular. Induction cooking has zero pollution.
It’s safe.
How many times have you wondered after you left home if you forgot to switch off the gas? Induction stove automatically switches off if the top is not in contact with a pot.
The construction is deceptively simple.
You may think that a piece of equipment with so many benefits would be very complicated. It’s just the opposite. An induction stove is essentially a coil with many, many turns. That’s it. And some temperature sensors for control etc. Bigger induction tops may have more advanced circuitry for better control but the mechanical construction remains the same – a coil carrying current. An engineer could easily design it in her workshop. Since it’s easy to construct, it’s also easy to repair.
Gas prices are rising, inflation is soaring, recession looms large. In these dire conditions, if you have a product that provides a clean, inexpensive solution to gas based cooking, you would think that the companies would fall over each other to market such a product. And you would be wrong. For some unknown reason known only to themselves, the companies that produce induction stoves are silent. I have not seen a single ad singing the benefits of induction cooking and as a result, majority of the population are blissfully ignorant of this wonderful product.
So, if you are reading this and if you still use gas based cooking, do yourself a favour. Go to the nearest shop and ask for a demonstration of induction cooking. I guarantee that you will be surprised.
