能量书呆子的更多沉思
You know the drill: We need to wean ourselves from our fossil-fuel addiction, so it’s time to electrify everything. If you want an all-electric kitchen, you’re going to have to give up your gas-fired range.
I’ve used a propane range for decades, and I’m used to cooking with gas. Gas burners are intuitive to use and beloved by many cooks. On the other hand, few cooks like electric-resistance cooktops. If you adjust the burner on a conventional electric cooktop, the response is quite slow—so a cook with an electric-resistance stove needs to be skilled to avoid burning anything in a sauté pan. (In this way, a conventional electric cooktop resembles a wood-fired range—although it’s much easier to slide a pan away from the hot spot on a wood range than on an electric cooktop.)
Conventional electric-resistance ranges are a pain to cook on. But there is a better way to cook with electricity: namely, with an感应灶具。
Inducing a current in your pot
感应灶具是不依赖电力加热元件的电器。取而代之的是，他们在玻璃灶具下使用电磁线圈在铁质锅或锅中产生热量。只有锅很热；玻璃炉灶保持相对凉爽。
These appliances require the use of pots and pans that contain enough iron to attract a magnet—for example, those made of plain steel, cast iron (including enameled cast iron), or the type of stainless steel that attracts a magnet. Induction cooktops won’t work with pots or pans made of copper, aluminum, or the type of stainless steel that doesn’t attract a magnet.
Stainless steels alloys usually contain 16% to 20% chromium. If stainless steel also includes nickel (typically 8% to 14% nickel),…
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20 Comments
Great blog, Martin. A few thoughts I would add in favor of induction cooking:
1.安全，尤其是如果您周围有小孩，或者有行动能力，感觉/感动或视力问题的老年人。
2. Easy to clean. No burnt spills to scrape, just wipe right after cooking.
3. Some models have pan auto sizing and others “move” the heating element as you move the pan on the cooktop.
4. You can buy a decent set of pans for less than $250.
5.大多数型号不需要MUA系统的巨额费用。
6. They look awesome, especially in modern homes.
7.我的几个客户习惯于巨大的气体ranges are opting for induction with a two gas burner... it's an improvement.
Item 1 is really nice for teaching my three year old to cook. I don’t have to worry about the gas flame and her clothes or the way electric burners get as hot as they do.
Obviously the pan and contents are still hot but it makes it easier when you reduce the number of risks.
Another small peeve with the single burners is the proximity of the controls to the pan. Then again I have to reach tight over them to get at the knobs on the electric resistance range I've somehow managed to cook on for decades.
This is a very thorough break down. Having just tried a Duxtop hot plate recently, this reflected my own thoughts almost exactly, except I don't make omelets Lebanese style (though now I may try.) The small hot spot, and loud fan where the worst. The buttons I can tolerate, but I do love a good quality knob where it make sense, and this is definitely one of those spots.
当我观看Gas VS归纳辩论时，我总是很想说我一直在电动线圈上做饭，而且他们很好，“我不知道您在想什么。”然后，很长一段时间以来，我第一次在父母家的煤气炉上做了一些认真的烹饪，我讨厌它。我在想“人们如何依恋这些事情”。我一直都在弯腰看着火焰试图弄清楚发生了什么。经过反思，我意识到重要的教训实际上是关于您习惯的。归纳有太多优势，如果人们获得了质量范围并给它几周，那就可以了。在一年中，他们会忘记为什么他们曾经有过汽油。
Andy,
I completely agree with one of your points: "Upon reflection though I realized that the important lesson was that it's really just about what you're used to."
For three years of my life, I did almost all of my cooking on an old-fashioned wood-fired kitchen range. The oven temperature was uneven -- the left side was nearest the firebox, so that was the hot side, and the right side was farthest away from the firebox, so that was the cool side. All that meant is that when I was baking bread, I had to rotate the loaf pans 180° after 25 minutes of baking.
You can learn how to cook well on almost any source of heat, including a campfire. It's all about paying attention.
I've had the pleasure of cooking on a old wood stove at a camp in UP a couple times. Because it was vacation like circumstances I was able to take my time and get a feels for it. I also had some good coaching.
I also come to enjoy cooking over the campfire when we're camping. Wouldn't want to do it all the time, but when you have time, it's an enjoyable project to build the fire just so and manage the temperature, etc. Something I look forward to.
"It's all about paying attention." Good advice for many things in life.
Also, more importantly, I wanted to note that I did some research concerning induction and pacemakers because my father has one. Pacemaker tech has apparently come a long way, for instance there isn't as much concern around microwaves as there used to be.
有诱导的风险似乎仍然存在，但是您拥有哪种起搏器。这个问题显然是因为它具有感知心脏跳动的能力，因此对于依赖起搏器的人来说，这不是问题。一般建议似乎是要使实际的起搏器2英尺远，这意味着您可以从技术上烹饪，但有风险。最大的关注点是，当实际上固定在带有金属手柄（导电）的锅上时，因为田地可以穿过身体。
I actually read (most of) this paper to get a feel for what's really happening.
https://academic.oup.com/europace/article/8/5/377/460579?login=false
Point is I would still be hesitant, professionally speaking, to recommend these in a household where someone has a pacemaker.
Does anyone else have more information on this?
Obviously, this is not medical advice, talk to your doctor.
Good news: there are induction ranges with knobs. Here's an example, $1300 for a full oven + 4-burner cooktop. And they are comfortably far from the burners.
https://www.homedepot.com/p/Samsung-30-in-6-3-cu-ft-Slide-In-Induction-Range-with-Self-Cleaning-Oven-in-Stainless-Steel-NE63B8211SS/320714840
在统一问题上,有线圈德西gns that can achieve higher uniformity. I'm not sure how a consumer can find data on that for a given product, but it's not an inherent limitation of the technology. Here's a figure from an academic paper showing the improved uniformity achievable with two concentric coils controlled separately. I believe most of the higher quality appliances have something like this.
https://www.semanticscholar.org/paper/Power-Distribution-in-Coupled-Multiple-Coil-for-Sanz-Serrano-Sag%C3%BC%C3%A9s/d33601c2922a5ad2414e788c9dc76c10505e9c99/figure/3
Short of finding one that inherently does a better job, one can purchase a pan made of laminated layers, with magnetic stainless steel on the bottom, a copper or aluminum core, and some other materials such as more stainless steel on the inside facing the food. Aluminum is most common as it's almost as good a heat conductor as copper and much cheaper. You just need it a little thicker: 2.5 mm of aluminum is as good as 1.5 mm of copper. Such pans are very common and most on sale now are induction compatible. You can easily find them with stainless steel interiors or nonstick-coated interiors. (I'd like one with carbon steel as the lining but I haven't found that for sale.)
As a side note, electric stoves with coil elements are much faster than smooth-top electric ranges, which are simply terrible. The speed of response hierarchy is:
induction (fastest) > gas > coil electric > smooth-top electric (slowest)
不幸的是，那里最好和最糟糕的情况看起来最相似。
Charlie,
Thanks for the link to the Samsung induction range with knobs. Over the next few years, I'll be putting my quarters into a piggy-bank, saving up for something like that.
Martin,
开始一个GoFundMe,我们会给你买一个火炉。:)
I'm interested in brand-name recommendations from GBA readers for the type of sandwich-construction pan that Charlie describes. When purchasing online, the buyer can't be sure of the thickness of the advertised copper layer: is it significantly thick -- thick enough to achieve uniformity of temperature? Or is it just a thin layer of copper foil that is used to fool buyers?
If anyone who does a lot of cooking on an induction burner has a pan to recommend, I'm all ears.
马丁（Martin），我最喜欢的不是铸铁的锅炉和锅是全面的品牌。它们很昂贵，但质量很高。这是他们的铜核厚度清单：https://www.centurylife.org/how-thick-is-is-istert-brand-cookware-how-thick-is-thick-is-thise-bas-how-how-how-how-ishick-is-clad-lay-layer-wash-was-it-制作的IT-it-it-it-it-thong-s-is-is-is-is-is-is-is-the-the-the-the-the-the-the-the-is-the-is。我们使用玻璃顶电阻炉灶，并具有像您一样的感应热板，但我还没有花太多时间。我知道我们的一些全面装扮会起作用，有些则不会，具体取决于产品线。
迈克尔，
I have several All-Clad pans with aluminum cores -- some of which are magnetic and work on my induction cooktop, and some of which are non-magnetic. As soon as I get a chance, I'll perform my infrared thermometer test on a magnetic All-Clad pan to gather data on temperature uniformity. Thanks.
Martin, this article says that All-Clad's Copper Core line has a copper thickness of 1mm. I'm not sure if that's considered a lot or a little, but they make it sound like a lot.https://www.centurylife.org/in-depth-product-review-all-clad-copper-core-12-inch-skillet-frying-pan/#:~:text=All%2DClad%20Copper%20Core%20may,than%20aluminum%20of%20equivalent%20thickness。I look forward to the results of your test.
到目前为止，最佳感应炊具是Le Creuset铸铁炊具。有点贵，但是您永远不会有问题，它将持续几代。我强烈推荐他们。我还要说他们有俄克拉荷马州橙色
Cuisinart has really good and more affordable sets for less than $250. A good friend of mine has a set and I've enjoyed cooking there with her pots a time or two.
阿曼多，
I bought my first Le Creuset pot back in the 1970s. Over the years, it got significantly scratched and dinged. Not so pretty anymore. Besides, cast iron isn't very conductive, as my tests show -- and that's a real problem when it comes to temperature uniformity across the bottom of the pan.
If you have a campfire with a good bed of hot coals, cast-iron pans work great. Cast iron pans also work very well in an oven, where the heat is fairly even. But stovetop use of cast-iron is problematic, especially when the burner delivers heat unevenly.
去年，我们改用了感应范围。借助我们的咖啡馆品牌系列，许多带有不锈钢加上铝制底部的平底锅效果很好，但其他便宜的锅也很便宜，即使被标记为诱导和通过磁铁测试也是如此。我发现在电路上有一个能量监视器（我们使用Emporia Vue）非常方便。您将锅放在燃烧器上，完整地将商店标签放在燃烧器上，并在几秒钟后阅读燃烧器可以输送多少功率。然后，尝试将其滑动一点中心，以了解交货的稳健性。使用糟糕的人，您可以看到降低功率的范围。只需购买带有简单回报政策的平底锅即可。
我使用GE Cafe感应了几年（此后已经移动了，可悲的是现在有抵抗力）。它具有不错的前置旋钮和您提到的11'燃烧器之一。一切，我非常喜欢。但是即使有那个炉子，我也觉得热点有点小。11“效果很好，但仍然没有一个11英寸的热点。我希望他们能使拥有宽阔甚至热量的标准配置。
I never did invest in a laminated pan, so perhaps that's the ticket. Cast iron worked pretty well for us though and the overall cooking experience beats resistance any day.
用铸铁马丁煮番茄酱！我想没有太多的调味料。我也做了。
Oh also, that method of cooking an omelet sounds delicious. Will have to try it out.
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