As part of our Electrify Your Home blog series, MasterChef Simon Toohey is sharing his passion for induction cooking. Cooking on electric can be more efficient, climate-friendly, reduce costs – and as his recipes demonstrate, produce delicious food!
In the realm of culinary pursuits, the debate between gas and induction cooking has been a long-standing one, akin to the clash of titans in the kitchen. While gas has long been the reigning champion, induction cooking has been steadily gaining ground, offering a plethora of functional benefits that debunk many myths surrounding its efficacy. Today we delve into the world of induction cooking, uncovering its superiority over gas and shedding light on its functional advantages.
Induction cooking provides great temperature control
One common misconception is that induction cooking lacks the fine-tuned control offered by gas flames. However, the reality couldn't be further from the truth. Induction cooktops provide precise temperature control, allowing users to adjust heat levels with pinpoint accuracy. Unlike gas, where heat is dispersed unevenly, induction cooking ensures consistent and uniform heating across the entire cooking surface. This level of control is particularly advantageous when working with delicate dishes that require precise temperatures for optimal results.
Induction cooking is fast and reduces preheating time
Another myth surrounding induction cooking is its perceived sluggishness compared to gas. In reality, induction cooktops boast rapid heating capabilities, significantly reducing preheating times and expediting the cooking process. By harnessing electromagnetic technology, induction cookers generate heat directly in the cookware, eliminating the need for intermediary heat transfer. This instantaneous response allows for quicker cooking times, making induction an ideal choice for busy kitchens and time-conscious chefs.
Induction cooking is highly efficient
One of the most persistent myths surrounding induction cooking is its supposed inefficiency compared to gas. However, induction cooktops are incredibly energy-efficient, boasting impressive heat transfer capabilities and minimal heat loss. Unlike gas flames, which can waste a substantial amount of energy through heat dissipation, induction technology ensures maximum energy utilization by directly heating the cookware. Additionally, induction cooktops feature precise temperature settings, reducing the likelihood of energy wastage through overheating or excessive power consumption.
So let’s list off those functional benefits of induction cooking:
- Safety: Induction cooktops remain cool to the touch during operation, potentially reducing the risk of burns and kitchen accidents. With no open flames or exposed heating elements, induction cooking could provide a safer cooking environment, particularly in households with young children or pets.
- Easy clean-up: Unlike gas stovetops, which can be prone to spills and stubborn stains, induction cooktops feature a smooth, flat surface that is easy to clean. Since the cooktop itself does not heat up, spills are less likely to burn onto the surface, simplifying the clean-up process and maintaining a pristine kitchen aesthetic.
- Precision cooking: Induction technology allows for precise temperature control, enabling chefs to achieve consistent results with every dish. Whether simmering delicate sauces or searing meats to perfection, the ability to adjust heat levels with precision ensures culinary excellence and enhances the overall cooking experience.
- Energy efficiency: Induction cooktops are inherently more energy-efficient than their gas counterparts, reducing electricity consumption and lowering utility bills in the long run. By minimizing heat loss and maximizing heat transfer efficiency, induction cooking embodies sustainability and eco-friendliness in the kitchen.
Overall, the functional benefits of induction cooking far outweigh the myths and misconceptions that have plagued its reputation. With superior control, rapid heating capabilities, and energy efficiency, induction technology represents the pinnacle of modern culinary innovation.
As more households and professional kitchens embrace the advantages of induction cooking, the reign of gas stovetops may soon come to an end, ushering in a new era of culinary excellence and efficiency.
Simon's fave fried rice
40ml Vegetable oil
1 onion diced
2 mushrooms diced
3 cloves garlic diced
½ red capsicum diced
Handful of spinach
3 spring onions diced
1 cup day old cooked rice
2 pinches of salt
2 tablespoons soy sauce
Method
Fry the onion, mushroom, garlic, capsicum until brown then add spinach and spring onion.
Take off the heat and replace with the cooked rice and fry until you hear the rice crackling. Add the vegetables back in along with the salt, soy sauce and some of the spring onion greens. Fry until the soy is cooked out.
Serve!
