Senior Director Canada Marketing and North America Customer Integration

Cooking with Induction

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Induction cooktops, which use electromagnetic energy to create heat in the metal of a pot, can boil water within 90 seconds without pre-heating

January 03, 2017

If you want to make cooking faster, safer, more energy efficient, and easier to clean up, induction cooking is the way to go. Induction cooktops and ranges are among the most homeowner-friendly kitchen appliances, with multiple advantages and very few limitations. These are smart devices, with preset memories, automatic adaptation for different size pots and pans, and responsive, accurate temperature control.

The induction method uses electromagnetic energy to create heat in the metal of the pot. There's no pre-heating the element. It comes to full power immediately, and reduces to lower power settings immediately. Induction cooking offers extremely precise control, the kind of control seen in professional equipment. You can instantly adjust the heat to a delicate simmer or bring it to a quick boil. It has greater accuracy than gas or electric cooktops, especially at lower settings. It's excellent for melting chocolate and cooking delicate foods and sauces.  

Electrolux induction cooktops and ranges take advantage of the precision of induction cooking control with Perfect Set® Controls, up to 25 digital preset touch settings that allow the cook to quickly raise or lower temperatures, so cooking can begin at any time — without waiting for preheating.

It also heats things up quickly. Induction can boil water in about 90 seconds, without pre-heating. If a recipe needs to come to a boil and then simmer for 20 minutes, it can heat up fast, and then be brought down to reduced heat exactly when it needs to be. (After that, though, 20 minutes is still going to be 20 minutes.)

Induction cooking is more energy efficient. Less heat is wasted heating up the cooking surface, and ultimately, heating up the room. A kitchen with induction cooking can be a lot more comfortable to cook in. Induction is 70% more efficient than gas, and 20% more efficient than conventional electric cooking, so it's gentler on the environment, and can save money on energy.

Since all the heating occurs in the metal of the pots and pans, the cooktop surface stays cooler to the touch. Spills don't get baked onto it, so the entire cooktop is easier to clean, very popular feature. It also makes induction cooktops safer to cook on.

Electrolux induction cooktops and ranges also present beautifully. The dark glass surface is very stylish, clean and uncluttered. Many models comes with Wave-Touch controls, which are invisible until they’re needed, keeping the look simple and elegant. 

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