Is induction cooking harmful to our health? What are the pros and cons?
All methods of cooking have some affect on the amount of nutrients in food. Induction cooking uses electromagnetism generated by sophisticated electronics to heat the cooking vessel, which then cooks the food. Induction works only on cooking materials made of magnetic material such as cast iron and stainless steel. The energy heats the pots, not the food. Induction effects on food nutrients can be compared to cooking in a standard oven
- Induction cooking does provides faster, more consistent heating than cooking by thermal conduction, with precise control similar to gas
- An induction cooker is faster and more energy-efficient than a traditional electric cooking surface. It allows instant control of cooking power similar to gas burners.
- Cooler kitchen – because the induction cook top does not transfer heat unless you use cast iron or stainless steel it keeps the kitchen cool!
- Safety – heat is only transferred by magnetic materials so if you place your hand on the burner, even when it is on, it will be cool to the touch.
- The electromagnetic radiation from induction stove tops has given some consumers concern about potential health dangers.
Inductions stoves cost significantly more than conventional stove
Note that should you ever experience a power outage, cooking is impossible on an induction stove. If you experience this type of issue regularly, induction cookers may not be the best choice for your home
While its a nice safety feature, the stove turns off every time you remove a pan from the surface. This endangers the success of techniques like deglazing, sauces may clump or separate
Bottom line…. it is your choice, you have options!