Clarke Explains the Magic of Induction Cooking

There’s a lot of buzz right now around induction cooking throughout New England, and many homeowners are looking for guidance about the pros and cons of this cooking technology. If you want to learn why induction cooktops and ranges are rapidly becoming the cooking technology of choice, here’s an introduction to what you’ll need to know to consider this exciting kitchen technology.

Why is Induction Cooking Becoming the Preferred Choice?

Induction cooking isn’t new. The technology behind it, which uses electromagnetic energy to heat the cookware directly, has been around since the 1930s. However, induction cooking is rapidly becoming a preferred choice for both professional chefs and home cooks in New England and beyond for many good reasons.

For a deep dive into induction cooking, we turned to Clarke, New England’s official Sub-Zero, Wolf and Cove Showroom, with locations in Boston’s Seaport, Milford, MA and South Norwalk, CT. Clarke isn’t a retail store, so there’s no pressure to purchase anything. These showrooms are resource centers for homeowners, architects and designers. Clarke’s showroom consultants are experts in a wide range of kitchen technology and can help you select the kitchen appliances that will work best for your lifestyle. If you are interested in buying something you see, they will refer you to a trusted retail dealer near you.

According to Clarke Showroom Consultant Lee Maida, induction is no longer a cooking trend, but rather a true revolution in cooking technology that has been perfected to provide unmatched efficiency, safety and precision. Wolf has been a leader in this technology for many years and offers not only a wide variety of induction cooktops, but also induction ranges.

The Wolf Induction Ranges offer an efficient, lightning-fast temperature response on the induction cooktop, along with consistent convection heat and Gourmet Mode presets to automatically adjust the cooking environment for nearly 50 oven recipes. Seeing how this all works at a Clarke Showroom is the best way to understand the technology.

Induction Cooking Efficiency

Induction cooking stands out for its remarkable energy efficiency. “It’s 90 percent efficient,” explained Maida, highlighting that almost all the energy used goes directly into cooking the food, unlike traditional gas or electric stoves where much of the heat is lost to the surrounding air. This direct transfer of heat ensures that cooking is not only faster but also more energy efficient, which is key for today’s homeowner.

We were offered an induction cooktop demonstration, which clearly illustrated Maida’s point. “An induction cooktop contains a coil of copper wire under the cooking surface, and when an electric current passes through this coil, it creates a magnetic field,” she explained. “This field induces an electric current in the cookware placed on top, which in turn produces heat. Since the cookware itself heats up, cooking is faster and more energy efficient compared to traditional cooking methods that heat the cooking surface first.”

The Safety of Induction Cooking

Safety is another big advantage. The cooktop remains cool to the touch unless there’s a magnetic pan on it, reducing the risk of burns. “When you put your hand on the cooktop, it won’t be hot because there’s no metal in your hand,” Maida explained. This feature makes induction cooktops particularly appealing to families with small children or elderly relatives.

Induction also eliminates the worry about whether you left the stove on, as heat will not be conducted unless the proper pot or pan connects with the cooking surface. As soon as the cooking vessel is removed, the heat stops generating. “You are able to turn off the cooktop if you want to, but you don’t have to,” explained Maida. “As soon as you remove the pot, it just turns itself off. You don’t have to be worried about forgetting to turn off the gas.” A Clarke “test drive” illustrates these features in a unique way right there in the showroom.

Cleanliness and Convenience

A favorite benefit of induction cooking is its ease of cleaning. Since the cooktop itself doesn’t get hot, spills don’t burn onto the surface, which makes it a breeze to wipe down after cooking. “Heat is only under the pot,” Maida noted, emphasizing how spills on the surface around the pot remain cool and easy to clean.

Another benefit to the cool, flat surface? It can serve as an extension of your countertop, providing additional space for placing ingredients or serving dishes while cooking. Once cooking is complete, the cooktop controls can be deactivated, and the surface can be covered with a tablecloth to offer an extra serving surface.

Precision Cooking With an Induction Cooktop 

Induction cooking is not only about efficiency and safety but also about precision. “People love gas because it’s so responsive. Induction is the same,” Maida explained. “The ability to quickly adjust the cooking temperature allows for precise control, from a rapid boil to a gentle simmer, with just a touch of a button.”

Wolf offers both induction cooktops and ranges that offer incredible precision. With settings from one to nine and additional features like a “boost mode” for rapid heating, Wolf’s induction cooktops cater to every cooking need, from searing to melting chocolate or simply boiling water in minutes.

Wolf’s latest line of induction cooktops boast new features that make induction cooking even more versatile, including a bridge feature, which combines two cooking zones for larger cookware, as well as temperature-based cooking settings.

Cookware Compatibility

A common concern about induction cooking is the type of cookware you’ll need since the process requires a “ferrous vessel.” Maida was quick to explain that this simply means magnetic, and she reassured us that many popular brands including Le Creuset, Staub, and All-Clad are compatible. To test your cookware, check to see if a magnet sticks to the bottom of the pan. If it does, you’re ready to cook on induction.

 

Induction cooking, with its blend of efficiency, safety, and precision, is not just a technological advancement; it’s a lifestyle change that enhances your cooking experience while promoting a safer, cleaner, and more sustainable kitchen environment. As Maida puts it, “You’re not compromising for energy efficiency with induction; it’s actually the best way to cook.”

Want to see induction cooking for yourself? Learn everything you need to know with a visit to one of Clarke’s three showrooms. In just one hour you can test drive these appliances, see how they look in full-scale kitchens designed by the area’s finest designers and have all your questions answered. Schedule your appointment at clarkeliving.com.