Cool Cooking: Induction Ranges

Learn more about these cool-to-the-touch cooktops.

Induction technology: energy efficient, amazingly precise, cool to the touch while cooking — and boils water in 90 seconds. It sounds space-aged, but it’s been in development since the turn of the 20th century.

The History of Induction Technology
Induction cooking was first introduced to many Americans during the 1933 World’s Fair in Chicago and revived again during the 1950s in a General Motors showcase – Frigidaire presented an induction cooker to the public by boiling water with a newspaper between the pot and the stove.

In the 1970s, Westinghouse Electric Corporation developed its Cool Top Induction Range. The single-burner stove was powered by automotive ignition transistors and other consumer models soon followed. These early editions, however, were often noisy and unreliable. Development in the U.S. ceased, but continued abroad in Europe and Asia.

How Does It Work?
LLL_inductionBannerWith energy efficiency a hot-topic for the foreseeable future, induction technology is once again in the spotlight. The four element cooktop features induction cooking technology that transfers heat directly to any magnetic cookware giving you more precision and control. Since less energy is lost to the surrounding area, the stovetop heats more efficiently and stays cooler to the touch. Induction ranges are popular with chefs because they reduce heating time and allow for greater temperature control, simplifying delicate processes, such as melting chocolate. 

Click here to learn more about Electrolux’s Induction products and where you can purchase them. 

When the induction range is turned on, an alternating current runs through a copper wire in the implement. This current produces an oscillating magnetic field, creating a low voltage current in the bottom of the pan, heating your food. No high-tech cookware necessary; if a magnet sticks to your pan, it should work with the induction range.