Theadvent of new magnetic materials have made induction heating bothpractical and attractive. Thus the new generation of cooking systemsthat also include convection ovens and really good microwave ovens,although their propensity to fry up when you make a mistake and putmetal inside will continue to haunt consumers. Someone needs tothink out a sensor system to prevent that.
It isall getting much better, not that we are not utterly spoiled now.
Isuspect that those cast iron pots and pans will even come back intovogue regardless of the weight. No other pot system actually matches cast iron mainly becausethe process of seasoning puts in place a cooking surface of elementalcarbon which is perfect and usually stick free. Attempts to imitateall that are never stable.
Cooking With aMagnetic Field?
Panasonic’s 2013appliances draw you into high-tech cooking
By Zoe Ackah
Special FeaturesEditorCreated: November24, 2012
http://www.theepochtimes.com/n2/technology/cooking-with-a-magnetic-field-318203-all.html
We had a chance to seePanasonic’s new suite of 2013 kitchen appliances, including aninduction cooktop, at a recent event featuring Craig Harding,executive chef and owner of Campangnolo restaurant in Toronto.
Panasonic’s invertertechnology microwaves have been a kitchen staple, but the company hasjust begun to produce a full line of cooking appliances in NorthAmerica.
The microwave,convection oven, and cooktop all match beautifully with the expectedsleek glass and chrome finishes and the unexpected matching bluelight burners and displays.
But looks aren’teverything. These appliances have serious gadget-geek appeal.
The jewel in the crownof Panasonic’s new appliances is the induction cooktop.
“I love this type ofcooking,” says Chef Harding.
If you are a seriouscook like Harding, you can think of induction cooking as a type ofcooking that offers instant control of heat while being faster andmore accurate than gas cooking, with no flame to accidentallyextinguish.
Induction cooking isalso the most energy efficient. What we are used to is heat-transfercooking, where an electric element or a gas burner transfers heat topots and pans. Energy is lost in the transfer, not just between theelement and the pot, but also into the kitchen air and sometimes ontoyour fingers. Ouch!
Induction cookingheats the vessel itself directly. In other words, the pot cooks thefood.
Under the cooktop’ssmooth glass surface are copper coils. An alternating current passesthrough the coils, creating a magnetic field that moves currentthrough your pots and pans, heating them up but ignoring the glasscooktop, your fingers, and anything else that has very little ironcontent.
If the stovetop getswarm, it is because of heat transfer from the pot. The stovetop coolsdown a minimum of four times faster than a conventional stove.
Because the inductionstovetop is perfectly flat, it is very easy to clean. And whateveryou spill doesn’t get baked onto the stovetop either—it stayscool because it’s not metal, get it? You just wipe it off.
“When things boilover you wipe it up, and it’s perfect!” exclaimed Harding as helifted a cast iron pan of scrambled eggs off the stovetop and deftlypicked up some strays that had leapt from the pan.
What makes Panasonic’sinduction stovetop so precise is the addition of infrared sensortechnology. The sensors can tell exactly how hot the food is insidethe pot and make split-second corrections.
“The recovery timeis so fast,” says Harding. As soon as something cold is added tothe pan, the sensor tells the cooktop to respond, keeping thetemperature perfectly even.
“It takes out thevariables and guesswork,” explains Harding.
What does he mean?Precise, even temperature ensures that every pancake is the samecolour, every piece of fried chicken is golden on the outside andcooked on the inside, your hollandaise sauce doesn’t separate, andyou’ll probably improve your low-fat, healthy cooking too.
If all you can do isboil water, it does that four to five times faster than any othertype of stove. Speed heating and sensor technology working togetherto create serious responsiveness.
The sensor can alsotell when a pot boils dry or is lifted off the stovetop, making itextremely safe.
Because the wholesystem uses ferromagnetism, you must cook with stainless steel orcast iron. Glass cookware, copper pans, and aluminum won’t work.You can look for cookware with the induction cooking symbol, butchances are most of your pots will work. Hold a magnet to the bottomof the pot or pan. If it sticks you’re probably fine.
You couldn’t pairsuch an interesting cooktop with a lukewarm oven, so Panasonic’ssibling oven is state-of-the art.
First of all, it’s aconvection oven, so already everything you bake will rise higher andbread will be crustier. When you roast or broil it is going to becrispy on the outside and juicy on the inside.
“It’s much moreadvanced than the one I have at the restaurant,” says Harding.
Unlike his industrialconvection oven, the results Harding got from the Panasonic wereperfectly even.
Why?
Panasonic has added atwin set of fans and a secret “third burner” to make sure theoven delivers precisely the same temperature to all corners.
Precise andenergy-efficient cooking is certainly the theme here. GoodHousekeeping called previous inverter-tech microwave models fromPanasonic the “even-heating champs.”
Most microwaves have asingle level of power. That single output level turns on and offwhile the food spins—those intermittent groans you hear means thecooking apparatus is turning on and off.
The result is unevencooking, with rubbery food on the outside, and undercooked food onthe inside.
The Panasonic model wesaw has three different output levels that are delivered constantlyto the food.
The moresensitively tuned frequencies penetrate the food, helping cook itevenly all the way through. This method is more likely tomaintain the natural texture and colour of food.
“Inverter”actually doesn’t refer to the consistent delivery of microwaves; itrefers to more efficient use of electricity. The Panasonicmicrowave’s inverter circuit uses less electricity but deliversmore cooking power, making it cheaper—and faster—to operate.
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