5 FAQ about induction cooktop
1. Are there any risks for health from the radiation of an induction cooktop?
The answer can be short with “Almost certainly not”.
“Almost” is used because I am not medically trained and hence, not legally competent to provide advice. However, as the review from the scientific literature, as I collected from the research on the website, it is difficult to get rid of that risk. In case you have any such advice, you can consult your own physician.
2. Is the radiation from induction cooktop able to get in with other electronic devices?
The answer for this question is still “Almost certainly not”
The electromagnetic field of the induction cooktop is extremely high-frequency as well as has a rather short range. Furthermore, the units will not generate any field without detecting ferrous metal’s chunk of at least a minimum mass in their place over them; then the cookware absorbs virtually all the radiated energy.
3. Are there any kinds of adaptors for using non-ferrous cookware on induction cooktop?
Of course yes. Those things are also called” induction disks”, and are fundamentally a big size ferrous skillet with no sides.
4. Are special techniques required for induction cooking? Are there any induction cookbooks?
The answer is yes and no. The “no” is because induction is a simple source of cooking heat, hence there is principally no different from other form of heat cooking, whether electronic coil or radiant or gas. This is the reason why there are no special “induction cookbooks” or “induction recipes”/
However, there is “yes”, in another sense, because of its efficiency. The simplest problem that a new user has to face with is time. When starting to use induction cooktop, they regularly burn or overcook things, because they can’t know how quick the cooktop can generate the heat.
My advice about this problem for new users, whether it is a modest countertop unit or a splendid built-in, is to begin practicing. You just need to put a skillet or an open pot of water on to boil it. Repeat this practice many times with variety of pots size and with different amount of water with various power settings. After this practice, you can get a good feel for how quickly that the pot can heat up at what level of setting. Then, you can cook something inexpensive and simple. There are many ways to be a good induction cooktop user, it’s up to your judgement, but do practice. Just remember not to start with expensive steak because you may turn it into burnt charcoal.
5. Is the cooktop a surface glass? Will it scratch or crack?
The answer is “yes”, the surface is glass, but not the ordinary one. Induction cooktops surface are made up of “ceramic glass”, which is extremely strong and can tolerate sudden temperature changes and high temperatures.
However, scratch can happen, if you are a careless user. The most frequent cause of scratching can be a sliding rough-bottomed cookware on the induction surface, in which “rough-bottomed” is often the cast-iron cookware. There are minimum 2 ways to avoid such scratch: first, put a piece of parch paper under the pan. Second, you can make the pan’s bottom smooth by using sandpaper with coarse, fine paper, recoating the seasoning respectively.