1. What Is Induction Cooking?
THE BASICS
by Christopher Flatt
www.becomingachef.co.uk

2. Induction Cooking The Basics
•Induction Cooking Is Used In Professional Kitchens
•Heats A Pot Or Pan Or By Magnetic Induction
•Pot - Pan Or Saucepan Can Be Heated Very Quickly
•At The Exact Heat Needed
•Control The Temperature To The Exact Heat Needed

3. •This Method Magnetizes The Pot
•The Pot Needs Magnetic Qualities Such As Cast Iron
Or Stainless Steel
•Induction Cooking Hobs Are A Great Tool In
Professional Kitchens
•Give Off Less Waste Heat In The Kitchen
•Can Be Turned Off And On Quickly

4. •Quicker Heating Of The Pans And Can Be
•Controlled Easily To Give A Consistent Heat During
Cooking With Precise Controls
•Far More Efficient Way Of Cooking
•Only Heats Up The Base Of The Pans
•An Induction Cooker Is A Lot Easier To Clean

5. The Induction Cooker Can Also Be
Easily Cleaned As The Surface Of The
Cooker Does Not Get Very Hot

6. Induction Cooking
Cooking Equipment
•The Cooking Equipment Needs To Be Specific
•The Cookware Must Have A Flat Bottom
•The Metal Will Be A Ferrous Metal
• A Ferrous Metal Is A Magnetic Material Needed For
Induction Cooking
•Ferrous Metals Will Include Magnetic Stainless Steel

7. Induction Cooking
Heat Control
•Induction Cookers Come In A Range Of Quality
•The Basic Models May Switch The Heat On And Off
At A Slower Rate
•Cookware With A Thicker Bottom Will Heat Up More
Evenly And Give A Higher Level Of Cooking Than
Cookware With A Thin Bottom

8. Induction Cookers
Safety Tips
•Mainly Come With A Glass Ceramic Top
•Can Be Damaged With A Heavy Impact
•Although Are Required To Pass Safety Regulations
•Pans Sliding Across The Surface Of The Cooker
•Aluminium Foil Can Cause Damage And Cracking

9. Induction Cooking
• Instant Control Of The Heat And Precise Control Off The
Heating
• Far More Energy Efficient Than Other Methods Such As
Gas Flames As They Do Not Lose As Much Energy
• For Example A Gas Flame Not Only Heats Up The Pot
Or Pan But Also The Air Around It