Saturday, July 12, 2008
Radical Choice: Induction Cooktop
I love to cook. While the roar of the big gas flame on my Mother-in-Law's Viking makes me all warm inside - it's just not that good for the planet and there are other more efficient options. We chose an induction cooktop for two reasons: energy efficiency and safety. We have two kids, and our cooktop is on a peninsula between the kitchen and dining room. Our 3-year-old in particular loves to hang out in the kitchen and we don't want her little exploratory hands to get burned.
Induction cooktops are a revolutionary way of cooking that uses the power of electro-magnetic waves to heat food fast and efficiently. Amazingly, the cooktop remains lukewarm to the touch during the heating process because the electro-magnetic waves turn the bottom of the pot into the active heating surface, rather than the cooktop. This helps them to be much safer than gas or electric cooktops. Plus they deliver unrivalled efficiency by using 30% less energy, and heat food over twice faster than conventional ceramic cooktops. They are used a ton in Europe, but we just don't see them as often here in the States.
We chose Bosch because, well, they offered a generous deal to David. Plus their cooktops are beautiful as are their refrigerators. More on that later....
Now one catch is that your cooking implements might need to shift. It's best to cook with stainless steel. But what girl doesn't want an excuse for a new set of All-Clad?!
For more than you ever wanted to know about induction, check this website. I'm thinking they offer a PhD in induction cooktop science.