Magnetic Attraction: Understanding Induction Cooking

Induction stovetops have been around for quite a while now, but there is still a degree of confusion about how they work, so we’ve decided to clear up a few questions around induction cooking. Like many serious cooks, we really appreciate the fact that an induction hob allows you to adjust your cooking heat instantly and extremely precisely, but the most important thing (in our minds) is that induction cookers will let you get the most from your entire collection of Le Creuset Cast Iron, Stainless Steel and Toughened Non-Stick cookware.

What is induction cooking?

An induction hob cooks food by transferring heat generated by magnetic energy (instead of heat from a gas flame or electric element) to the food in suitable cookware. It produces instant heat, uses 50% less power and cooks faster than conventional and gas hobs.

How does it work?

When your metal cookware makes contact with the induction cooking surface it establishes a magnetic field, which instantly generates heat that is transmitted directly to your pot or pan. While induction hobs do need to be plugged in to electricity mains, they produce no radiant heat, open flame or red-hot coil, making them very energy efficient and safe to use – heat is only generated beneath the base of the magnetic cookware.

What are the benefits of induction cooking?

• It is energy efficient. When you cook on an induction hob you utilise 90% of the energy it produces; unlike gas cookers and ordinary electric hobs, there is minimal heat loss.
• It is quicker and more powerful than traditional gas or electric stovetops and will bring your food to the boil twice as fast – this is not just a wonderful convenience, it also improves energy efficiency.
• Cleaning up is quicker and easier. Because the surface of an induction cooktop stays cooler, any spills don’t burn and stick. We also recommend that you cook over low to medium heat, so your Le Creuset pots and pans will be easier than ever to wash clean.

What is “suitable” induction-friendly cookware?

Induction hobs work well with any pans with a high iron (ferrous metal) content at the base; stainless-steel pans will work on an induction cooking surface if the base of the pan is a magnetic grade of stainless steel.

All Le Creuset Cast Iron, Stainless Steel and Toughened Non-Stick cookware is perfect for induction cooking, so you can choose your favourite, whether it is a bright and beautiful enamel-coated cast-iron casserole or skillet grill, a sleek and shiny Stainless Steel Professional or 3-Ply saucepan or pot, or your Toughened Non-Stick Deep Frying Pan.

Our best-selling kettles are also perfectly at home on induction stovetops, which bring them to a cheerful whistling boil even quicker than more conventional hobs. (Whatever your heat source, we do recommend that you cook over a low to medium heat as all of our cookware has been designed to heat evenly and effectively, providing excellent results even on a low heat.)

Not all cookware is induction compatible: the base must be flat in order to make contact with the induction cooking surface, and the cookware itself must be magnetic. Pots and pans made from aluminium, copper, stoneware or glass are not suitable for induction hobs.

CAUTION: Never put a disposable tinfoil container directly onto the surface of an induction hob – it is not thick enough and will melt.

To view our full range of products, visit our online shop at www.lecreuset.co.za or pop into your nearest Le Creuset Boutique store.