One of the key actions in Montgomery County’s Climate Action Plan (CAP) is to require newly constructed buildings to be all-electric and to electrify all new and existing buildings by . In , 50% of the county’s greenhouse gas (GHG) emissions came from buildings, with the majority coming from processes using electricity and natural gas. Building emissions are primarily generated by using electricity for cooling, lighting, and appliances, and by using fossil fuels such as natural gas for space heating, water heating, and cooking.
As a resident of Montgomery County, one of the ways you can reduce your home’s environmental footprint and contributing towards the county’s climate goals is by switching to induction cooking in your kitchen. Induction cooking offers many environmental advantages compared to a traditional natural gas range and efficiency advantages compared to an electric cooktop. While induction cooktops are often equated with lower-performing electric cooktops, the two technologies differ drastically.
Read on to find out more about:
Induction refers to a specific method for generating heat. A traditional electric stove uses a burner and radiant heat to cook your food. An induction cooking stove or range uses electromagnetism to cook food inside the pot or pan. With induction, there is an electromagnetic reaction between the burner and the pot or pan. Under the ceramic glass surface of the cooktop lies a coil of copper; when you turn on the power, an electric current flows through the coil and produces an invisible magnetic field. This magnetic field causes the iron molecules in your cookware to generate heat. The heated metal pan then conducts heat to the food or water inside, all while the ceramic glass surface of the induction stove remains cool. Without a pot on the induction burner, no heat will be generated. Induction essentially cuts out the intermediate step of heating a burner and then transferring that heat to your pot or pan.
Induction range: These ranges are four to six-element cooktops, usually paired with an electric convection oven. This type of induction cooking requires a 240-volt outlet, with prices ranging from under $900 to over $3,000.
Induction Cooktops: These have four to five-element cooktops installed on a kitchen countertop independent of an oven. Induction cooktops also require a 240-volt outlet or can be hardwired into the electrical system. Prices generally range from $500 to $2,000.
Portables: Portables are generally one to two-element units that can be set on a countertop anywhere and plugged into a standard 120-volt outlet. While they do not have the same power to heat as fast as induction ranges and cooktops, they still provide rapid heating with the same environmental benefits. Prices range from $50 to $500 for commercial-grade portable cooktops.
Electric cooking is slightly more like induction cooking than gas, but there are still many distinctions between induction stoves vs. electric. Unlike gas, most induction or electric ranges do not require any particular kind of hookup beyond a 220-240v outlet. However, induction does give a chef more direct control over the heat level than electric; when a pan is being used for induction cooking, its temperature changes the moment the current is adjusted. This is not the case for electricity, as it takes time for the pan to catch up with the temperature of the heat source.
While electric is certainly more energy-efficient than gas, induction is still the clear winner for efficiency. Stovetop or cooktop electric cooking allows only 65-70% of heat to reach food as opposed to induction’s 90%. This results in your kitchen staying cooler with induction than it does with electric cooking. While fire risk is lower with electric than with gas, the risk is still lower with induction. Since the pan is the only heat source in induction cooking, your risk of kitchen burns is also significantly decreased.
A significant difference between a gas and induction stovetop is that induction is significantly more efficient than gas – food being cooked with induction will receive 90% of the heat generated instead of only 40 to 55% for gas. This keeps your kitchen much cooler and more comfortable while you prepare meals. Induction cooking also decreases the risk of burns and accidental fires, as there is no open flame and the cookware itself is the only heat source.
What’s not to like about induction cooking? Induction offers a safer, faster, more efficient, and climate-friendly way to cook your food than electric and gas-powered cooking. Switching to induction cooking is a great way to lower levels of harmful pollutants in your home, lower your carbon footprint, and contribute towards fighting climate change.
For more ideas on making sustainable choices in your home that are good for the climate, visit My Green Montgomery’s Projects & Incentives page.
Written by Matthew Stovall and Cheng Guo, Montgomery County Climate Planning Team Interns, Summer .
Ever wondered why your neighbor’s kitchen never seems to get as steamy as yours or why their water boils in almost half the time? The secret might just be sitting on their countertop: an induction cooktop.
At Caraway , we're all about making your kitchen work smarter, not harder. That's why we're taking a closer look at induction cooking, which is arguably the most efficient, safe, and sleek cooking technology available today.
It's time to demystify this kitchen game-changer and explore how it fits perfectly with our cookware, making your cooking experience not only faster but also environmentally friendlier and just plain easier.
An induction cooktop looks like its electric counterpart but works on a completely different principle. Instead of heating pots and pans through direct contact with a flame or an electric heating element, induction cooktops use electromagnetic fields to heat the cookware . This means the cooktop itself doesn't get as hot as the pot or pan, making it a safer option for busy kitchens.
For induction cooking to work, you need the right kind of cookware---ones that are induction-compatible. Lucky for you, all Caraway pans have a magnetized stainless steel base designed to work flawlessly on your induction stovetop. It's smart technology for smart cooking, bringing high efficiency and safety right to your kitchen.
At its heart, induction cooking relies on a fascinating bit of physics involving electromagnetic energy. When you switch on an induction cooktop, an electric current flows through a copper coil underneath the glass surface, creating a dynamic magnetic field .
Place a pan with a magnetic base---like our Ceramic-Coated Cookware ---on top, and voilà, the magnetic field induces tiny electric currents in the pan's metal. These currents turn the pan itself into the heater.
It's a direct, efficient way to cook, cutting out the middleman and directly heating your food.
Induction cooking isn't just a modern marvel for its tech-savvy approach to meal prep---it brings tangible benefits to your kitchen that you'll notice from the first use.
Here's how induction cooking stands out:
Energy Efficiency: Induction cooktops convert up to 90% of the energy consumed into direct heat, compared to 55 to 65% for electric and gas cooktops. Less wasted energy means lower utility bills and a happier planet.
Safety: The cooktop surface remains relatively cool since heat is generated directly in the pan. This minimizes burn risks and makes it a safe option for families.
Speed: Induction cooking heats pans and boils water significantly faster than traditional methods. What this means for you is less waiting and more cooking.
Temperature Control: With induction, you get precise temperature control at your fingertips, allowing for perfectly simmered sauces and expertly seared steaks every time.
Easy Clean-Up: Without open flames or exposed heating elements, spills and splatters don't burn onto the cooktop surface, making clean-up a breeze.
Air Quality: Since induction cooking doesn't generate smoke or burn gas, it contributes to a cleaner air environment in your kitchen.
Each of these benefits represents a step towards more efficient, safe, and enjoyable cooking experiences, aligning perfectly with Caraway's mission to bring joy and simplicity into your kitchen.
When choosing between induction and gas, it often comes down to comparing traditional charm against modern efficiency. Gas stoves have been the go-to for professional kitchens due to their fast heat and high-temperature capabilities. However, induction cooking is making a compelling case for being the better option.
Here's why:
Unlike a gas burner's sometimes uneven flame, induction offers unparalleled precision and instant adjustments to temperature changes, perfect for dishes requiring delicate heat settings.
Gas cooktops are less energy-efficient, allowing a lot of heat to escape into the air around the pot. Induction cooktops ensure more energy goes directly into cooking food.
Gas stoves require meticulous cleaning around knobs, grates, and burners to prevent build-up. The flat, glass surface of induction cooktops means a simple wipe-down does the job.
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Gas cooking can increase indoor air pollutants and requires caution to prevent gas leaks. Induction cooking eliminates these concerns, offering a safer and healthier kitchen environment.
To harness the benefits of induction cooking, having the right cookware is key. Not all pots and pans work with induction cooktops, as the cookware needs to have a magnetic base to interact with the electromagnetic field.
Here's what to look for:
Magnetic Materials: Stainless steel and cast iron are top choices for induction cooking, thanks to their magnetic properties. Remember, not all stainless steel cookware is created equal; ensure it's labeled as induction-compatible.
Flat Bottoms: Cookware with flat bottoms ensures maximum contact with the cooktop for even heating. Our cookware is designed with this in mind, providing efficient and uniform cooking.
Specific Sizes: The diameter of your pan's base can affect its compatibility with certain induction hobs. Our pans are designed to work seamlessly with most induction cooktops.
Choosing induction-compatible cookware ensures you get the most out of your induction cooktop, marrying the convenience of modern technology with the timeless joy of cooking.
Switching to induction cooking might seem daunting, but it's all about having the right tools for the job. At Caraway, we've designed our cookware to not only meet the needs of modern home cooks but also excel on induction cooktops.
Here's a quick rundown of our induction-friendly lineup:
Our sauce pan is ideal for sauces, grains, and boiling water quickly and evenly. Its compact size doesn't compromise on efficiency, making it a staple in any kitchen.
Our fry pan is perfect for frying, searing, and sautéing. Its magnetic stainless steel base ensures even heating and superb performance on induction cooktops.
This versatile piece is great for soups, stews, and braising. Our dutch oven is designed for induction efficiency, making cooking large meals simpler and faster.
Our saute pan is the go-to for one-pan meals. It offers ample space and is induction-compatible for a variety of cooking tasks, from sautéing vegetables to browning meat.
Embracing induction cooking means stepping into a world where speed, control, and efficiency reign supreme. While the transition from traditional electric or gas cooktops to induction technology is straightforward, there are key practices to enhance your cooking experience and protect your investment.
Here are the essential dos and don'ts to keep in mind:Do:
Optimize Power Settings for Different Cooking Needs: Experiment with varying power levels to find the perfect settings for everything from simmering to searing.
Keep the Cooktop Clean: Wipe down the induction hob after use. Its glass surface makes this task easy and prevents spills from becoming burnt-on messes.
Enjoy Precise Temperature Control: Take advantage of the precise control over your cooking temperature. It's perfect for dishes that require a delicate balance of heat.
Leverage the Speed: Use induction's quick heating capability to boil water faster and cook meals more efficiently, saving you time.
Utilize Proper Ventilation: Even though induction cooking is cleaner, ensuring your kitchen is well-ventilated will maintain optimal air quality.
Don't:
Forget the Learning Curve: While induction cooktops are user-friendly, there's a slight learning curve, especially if you're transitioning from gas burners. Give yourself time to adjust.
Use Cookware With Rough Bottoms: To protect the glass surface of your induction hob, avoid using pots and pans with rough or scratched bottoms.
Ignore Cookware Size: Make sure the base of your cookware matches the size of the induction burner to ensure even cooking and maximum efficiency.
Overlook Safety Features: Although induction cooktops are safer because they don't use open flames or become as hot as traditional cooktops, always handle cookware with care, especially when it contains hot food or liquids.
Assume All Metals Work: Remember, not all metals are magnetic. Cookware made from copper, glass, or aluminum without a magnetic layer won't work on an induction cooktop.
As we wrap up our journey through the world of induction cooking, it's clear that the shift toward this innovative technology is not just a trend but a move toward smarter, safer, and more sustainable cooking practices.
Whether you're upgrading from traditional electric cooktops or making the switch from a gas stove, induction cooking offers a level of efficiency and control unmatched by conventional methods. The cooking surface of an induction stove heats your cookware directly, saving energy and reducing cook times, all while keeping your kitchen cooler and cleaner.
At Caraway , we understand the importance of matching top-notch kitchen appliances with equally impressive cookware. Our specially designed pieces meet the requirements of induction technology and elevate your cooking experience, ensuring every meal is a testament to the benefits of induction cooking.
Embrace the change, enhance your culinary skills, and join the growing number of home cooks who have discovered the unmatched convenience and quality of cooking with an induction stove. Upgrade your kitchen with Caraway today, and let's cook up a storm with precision, efficiency, and style.
Sources:
Pros and Cons of Induction Cooktops and Ranges | Consumer Reports
Is It Time to Switch to an Induction Stove? | AARP
The Benefits of Switching to Induction Cooking | My Green Montgomery
If you want to learn more, please visit our website Induction Ceramic Hob.