When you've eggs that essentially
boil themselves and gizmos that take the
skill out of concocting a decent breakfast, where's the need for culinary prowess? For the chefs who feel that modern technology is diluting their art,
Matsushita's latest invention isn't likely to enthrall you, but for those in need of a quick stir-fry lesson, the KZ-VSW33D should fit the bill. The electromagnetic induction heating (IH) cooking utensil, better known as a stove here in the states, uses infrared temperature sensors which can quickly determine if the bottom of the pan has cooled off since the prior reading (you know, while you're hurling it about trying to impress onlookers), and can then adjust in order to provide an even amount of heat throughout so that certain sections don't end up, um, extra crispy. Of course, such a snazzy cooker demands quite the premium, as this uber-efficient device will run you a staggering ¥409,500 ($3,310) when it lands in September.
[Via
Tech-On]
posted June 27th 2007 8:31AM
actually the 'electromagnetic heating induction' refers to a particular type of heating unit (http://en.wikipedia.org/wiki/Induction_cooker) which is very rare in the US. it requires iron-based pans to work; if a magnet won't stick to the pan the unit won't work at all.
Jason is mostly right...induction cookers work by oscillating the magnetic field around/through the pot on the cooktop and the pot itself is heated by resistance from the current(it doesn't 'shock you') induced by the movement of the magnetic field.
However, the pots do not have to be cast iron to work. The do need to have a certain percentage of ferrous materials in them though. Most all major lines of cookware have induction models.
Actually I believe Matsushita's IH works with Aluminum pots and pans as well now (actually 2003). These were not "supported" before because they require more current than the IH coils can handle. The ones that work with Aluminum pots use a higher current wire for the coil. Saw it for myself while I was working at Matsushita.
As a general rule of thumb, Jason's approach to finding cookware that will be compatible with an induction stove top is valid. That being said, you can buy an individual induction stove top for a lot less than an entire range.
http://www.newegg.com/Product/ProductList.aspx?Submit=ENE&N=2100390373%201287921002&page=1&srchInDesc=induction&bop=And&Order=PRICE
The drawbacks to induction stove tops are that you have to use cookware that is magnetically reactive which may mean you may have to replace your entire set of cookware. If you use a pacemaker or have lots of electronics nearby, this type of stovetop is not recommended.
On the positive, if I recall correctly, an induction stovetop is about twice as efficient as an electric or gas stovetop. Most cool. I bought a Supentown cooktop and use it almost all the time. The other times being that I'm cooking more than one simple dish simultaneously.
One this is quite clear and where this article is misleading, induction stovetops produce absolutely no heat whatsoever. The metal pot/pan is what heats up in the presence of an oscillating magnetic field.
http://www.newegg.com/Product/ProductList.aspx?Submit=ENE&N=2100390373%201287921002&page=1&srchInDesc=induction&bop=And&Order=PRICE
Yuo cannot afford!
Induction cooktops rock.
They are as controllable as gas (in some cases more) and MUCH more efficent (90% vs 40%). This is a huge benefit here in Texas where the waste heat of a traditional gas (60%) or electric (53%) cooktop is thrown off into the kitchen where the HVAC has to get rid of it.
Tons of first-hand information and experience here: http://ths.gardenweb.com/search/nph-ind.cgi?term=induction&forum=appl&forum_name=Appliances
I used one of these in Japan. I've never seen a stove that could boil water faster than an IH one. Full tea pot of cold water to a boil in about 1 minute.
The tech is neat, but I just can't stand cooking on anything but gas and neither can any other cooking enthusiast I've ever met. Mayby what I need is a half gas/half hi-tech cooktop.
I'm willing to bet that neither you or your foodie friends have ever actually used one. I gave up a Bluestar 36" gas cooktop for a Viking 36" induction and I'll never go back. If you doubt my cred, I learned to cook on gas at the CIA (Hyde Park, not Langley you boob ;-); today even the CIA has a few induction ranges.
True, I haven't use one. If it feels like cooking with gas, then maybe I would like it.
mike, IH has its benefits, but it surely has its own share of problems.
1. Okay, I should point out that I'm not sure how true this first one is. I've been told that these things emit radiation. Not much, but it's something to consider especially since it's not a very prevalent/mature cooking technology.
2. Like other flat-tops, the IH stove surface is typically ceramic glass. Quite scratch prone. I know a lot of chefs like to shake and drag (hence continuous grates) pots and pans on the surface, so you can't really do this without risking scratches. Be extra careful when using cast iron, and you can pretty much forget about stoneware. But yes, I know not everyone cares about these cosmetic things.
3. And again, like other flat-tops, your pots and pans should be flat. You can forget about using a traditional wok.
With all that said, IH is by far the most efficient means off cooking when used properly. I do know that many famous professional chefs have these type of stoves. I guess it comes down to personal preference.
@Ronald
1. Re: Radiation - Induction works on the principles of materials capable carrying Eddy currents and converting those to heat. (Eddy currents are rapidly oscillating magnetic fields) The stove tops are classified as low emission devices. Here is a link for a study done in Germany on patients with pace makers and IH stove tops:
http://europace.oxfordjournals.org/cgi/content/abstract/8/5/377
Re: Mature cooking technology. First patents were granted at the beginning of last century and since the mid 1970's commercially marketed. The reasons why they didn't catch on was the price. Back then $1600 for a stove top was outrageous, especially since gas and conventional hobs were around the $200 mark. Another reason why they didn't catch on in the USA was that the stoves needed 240V 60Hz in order to run and most households didn't have the necessary hookup.
2. Re: Scratching. Modern IH stove tops are highly resilient to scratches, there are even single units that don't need pans and the entire surface can be used as a griddle for grilling meat & fish directly on top of the glass surface. A metal spatula is included to scrape off any residue. Stoneware unfortunately wouldn't work on induction stoves.
3. Re: Woks and non flat surface. Kuppersbusch, CookTech as well as Signature FSE amongst many make modules for stove tops or standalone units for woks.
It does boil down to having the money to install the IH cooking ranges but the old argument that gas is more precise or responsive to temperature adjustments than electric stove tops simply is not true any more with IH.