Induction Cooker Disadvantages

Written by mercedes martinez
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Induction Cooker Disadvantages
Not all non-stick pans will work on induction stoves; check the label. (steak on a pan image by Wolszczak from Fotolia.com)

Induction cookers have many advantages over electric stoves such as energy savings, cooking speed, and cleaning simplicity; however, they do have a few potential disadvantages. Even though there are a few drawbacks, you can overcome them.

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Cookware Materials

One of the biggest drawbacks is that you must use cookware made with ferric metals, or metals that contain iron such as stainless steel or cast iron. Because these metals attract magnets, it activates the magnets within the induction cooker, causing it to heat. If your stainless steel and cast iron cookware is enamelled, it will still activate the induction cooker. According to the Induction Site, technology is growing in this field, but as of 2010, your copper, aluminium or glass cookware will probably not work. Check your current cookware by seeing if a magnet will stick to it.

Electricity Outage

As with an electric stove, induction stoves will lose the ability to operate if your home loses power. Gas stoves are not immune to this issue, because at times you can lose gas supplies, although it's less likely. Most people with frequent power outages have a backup generator, which will enable the induction cooker to work.

Flameless

Some chefs enjoy using gas stoves because of what it offers for cooking certain dishes. Some recipes call for charring food over an open flame, which you cannot achieve with the induction cooker. This disadvantage is not different from the traditional electric stove.

Misconceptions

It is a misconception that induction cookers do not offer sufficient heat. This may be due to people using non-ferric cookware, but they are proven to be as powerful as high-end gas ranges. They are rated at 15,000-18,000 BTU/hour.

Another falsehood is the belief that induction cookers cause health issues from radiation, and work similarly to microwaves. Science can easily disprove this notion, because induction cookers use magnets, iron-containing materials and resistive heating to power them, where as microwaves use electromagnetic radiation.

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