Pros and Cons of Induction Stoves

Online, May 19, 2013 (Newswire.com) - Traditional cooking stoves use electrical coils or gas to transfer the heat to the cooking product. After evaluation of the disadvantages it has, innovations were introduced and induction heating became the new technology for providing the heat in the cooking process. The cooking vessel is made up of stainless steel or iron and is very thin in design allowing ease of installation and occupying very less space. The design looks tremendously stylish with the glass surface induction top. Induction stoves directly use the heating to heat the cooking vessel. There are both advantages and disadvantages of using such stoves for cooking and some are mentioned below:

Faster cooking:
The heat energy is directly transferred to the cooking pan and thus the food is prepared much quicker than the traditional cooking stove. The electric induction is so fast that preparation time decreases significantly which is a true advantage for business-oriented people. In the foodservice industry time is crucial and thus helps a lot in saving time and retaining profits. There are many websites providing online shopping for induction stoves and one of the links is http://www.vguard.in/induction-cooker/induction-stove/.

Cooler environment:
The traditional stoves produce a lot of heat in order to raise he temperature of the metal pan and cook food, most of which is wasted in the environment. Less is contributed to the cooking pan and more of the flames are just a waste which heats up the environment. Induction stoves avoids such waste and thus leading to a much cooler environment. Also, the stove stop remains cool too as no flames are igniting on the stove which allows the chef to hold them without the danger of burning him/her self. Only the bottom of the pan directly under the cooking vessel is very hot. Also, fire suppression equipments are also not needed in case of any emergencies.

Cheaper:
When it comes to the efficiency factor, induction stoves has been proved as a more energy efficient stove than the traditional ones. The electrical induction provides heat only to the pan itself and the energy reaches to its destination without wasting any of it in the unneeded environment. This saves significant amount of money that would have been rather gone in vain if traditional stove would have been used. So every penny spent on the induction stove is worth it. Moreover, as soon as the cooking pot is removed from the cooking vessel, the cook top instantly changes into the standby mode which requires no energy.

Hazards:
The electrical induction stoves emit similar radiation such of microwaves and cell phones which can hamper one's health. The risk is obviously not too high because people also use cell phones frequently but still it somewhere lies as a risk to health. However, people with electrical devices inside their body such as a pacemaker should be very careful as the magnetic fields might disrupt the activities of the device.

Creation of noise:
People love cooking and it pleases them to cook silently. The magnetic fields created by the electrical equipment of the stove have to be monitored and the equipment especially, should be monitored and stopped from overheating. This requires the use of a fan inside the stove which creates continuous noise while the cooking is being done.

Power outages:
The induction stove carries out the process of cooking through the use of electricity and if there are any electricity outages, the induction stove will not be able to work. This might create a huge problem for those who experience such problems frequently. A backup generator would solve the issue but then that would cost higher than overall budget of traditional stoves.

V-GUARD INDUSTRIES LTD
33/2905 F, Vennala High School Road,
Vennala, Kochi-682028,
Ph: +91 484 3005000
Fax: 0484-3005100
E-mail: [email protected]
Web: www.vguard.in