It consists of a gas pipeline, a rotary knob to regulate the amount of fuel and two or more burners on which the kitchen utensils are kept for cooking food. Multiple burners allow different foods to be cooked simultaneously. The flame comes out of the tiny holes in the burners.
o on, the burner must turn the knob. This supplies a sufficient amount of fuel to the burner. A gas lighter made up of piezoelectric crystals and a hammer is used to provide the spark necessary for the fuel to ignite it.
The cookware is placed on the burner. The flame raises the surface temperature of the pan with the help of which the food inside begins to cook. The flame can be increased or decreased by increasing or decreasing the amount of fuel reaching the burner using the knob.
And now let's take a look at how induction cooktops work.
It produces electricity through magnetis
Under the glass / ceramic plate is a coil of copper wire. Using an electrical outlet, an alternating current is passed through it. This alternating current produces a fluctuating magnetic field which will indirectly produce heat.
In induction cooking, you need an electrical outlet and specific kitchen utensils that can be used on induction.
So we have a fluctuating magnetic field moving around and inside the cookware (base and inside the cookware) and causing an electric current to flow through the cookware.
Now this current produced is kind of a swirling current with a lot of energy but nowhere to go. This is called an eddy current. This eddy current swirls and dissipates the energy inside the utensil.
This causes the utensils to get hot and heat the food inside by conduction and convection. Conduction means that thermal energy is transferred directly to the food, and by convection, liquid food moves up and down in the utensil, taking thermal energy with it.
The materials that most inductions work on must have ferrous metals such as cast iron or stainless steel.
New technologies are entering the market, like all metal induction hobs, which use much higher frequencies. In these inductions, cookware of any material can be used if placed on a suitable metal disc which functions as a conventional hot plate.
Let's compare the induction hob to the gas hob with some important factors regarding the two hobs that can help you decide which one to choose.
Cooking visualization
One of the things people love about cooking with gas is that it's easy to see the flames.
The flame in gas cooktops can be viewed and can be increased or decreased as desired.
To overcome this problem in induction hobs, the new models of induction hobs feature LED flames to give the cook a visual idea of the heat intensity.
Energetic efficiency gas stove :
Induction hobs are more energy efficient when it comes to cooking. Foods cooked by induction will receive approximately 90% of the heat generated.
On the other hand, food cooked on top of the gas will receive 40-55% of the heat generated.
Constant cooking for long periods of time or rapid cooking can be handled effectively in induction cooking.
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