Induction hob, new technologies for cooking

1228254w280 Fire. For thousands of years the human being, since he discovered the advantage cook their food, had the wood fire as the only means available to do so quickly and efficiently.It seems incredible to imagine that we come to the modern age, and yet, today, many houses, including departments, Buenos Aires, have the facilities of a wood stove or charcoal or coal, which were the elements used in the early twentieth century.

Testing singing, departments Pasaje Rivarola in Buenos Aires, a model of French architecture, and architectural heritage treasure, which perhaps many locals do not know, and has as one of its great characteristics to have been built “mirror” that is, the path of each side has a construction exactly the opposite. A marvel. These departments, which had a chance to take my first professional studio on 4th floor of 140, told him, have in their kitchen appliance firewood and coal, which in our case, the partners decided to keep adding a kitchen gas.Still fashionable. However, the fire continues to have a fatal attraction when cooking. Just look at television cooks who spend parrilleando fro multiply. And until there is a business in New York that is home delivery of roast pig to the wood, for those who want to keep eating this piece with authentic flavor to firewood.

Induction cooking. And we come to our topic. When we are just accepting the not so new microwave, poof! We appear with induction cooking. You will soon discover that I am not an electronics engineer, and the explain how I understood, after studying a lot.Technological readers refrain … Ah, but before you speak clarified that “appear” and not talk about novelty, because its principles were already tested in 1950 … taking 60 years to hit the market.

When you look at the artifact is like an electric range of modern, they now have a glazed or special ceramic surface, the “burners” are not on the surface but down, and when you turn not notice anything because grace is that since the surface electromagnetic wave is not heated. To asses like me, it’s like magic. It turns out that if you put a pot with water that is iron or stainless steel, see that boil at breakneck speed.

Only iron. There ‘s the secret, the pot used for cooking either iron or stainless steel. They can even be glazed. But out of the race leaves our beloved collection of copper pans, and also to our old aluminum pans, and not to mention the terrines. It puts cold and two hours later continue as cold as the put.

Time. And what virtues are, then? Time. The time is money, and in restaurants has a fundamental role. Now you will see a picture that explains to which I am referring. But with little time to cook different products, behind energy efficiency is a growing concern in terms of lower costs subject.

Compare Let’s use a unit of measurement called kJ measuring fuel efficiency to bring to a boil two liters of water, which is at a temperature of 20 ° C, the result is as follows :.If using induction uses 750 kJ and the task is accomplished it in 4 minutes and 46 seconds, if the energy is 1120 kJ use halogen used nine minutes; if you use modern electric cookers 1220 spending will kJ and must wait for the water to boil 9 minutes 50 seconds; if you use gas you will use 1700 kJ and employ 8 minutes and 18 seconds.

But do not be fooled with time only because relating to energy consumption, it is concluded that the induction has a 90% efficiency, with 60% energy halogen; with 55% power and 40% gas.

More advantages. The heat goes straight to the base of the pan, this means you will not have handles burned as a result of flames distracted to be a walk from the base to the side of the pot or pan, and when it falls on account that something is melting because the smell of burning plastic kills us. It does not lack special dishes. Does not require special ventilation. Recall that in Europe today raises serious questions about the use of gas in restaurants, especially because oxygen is consumed without perceive it, and the kitchens are usually rather guys with something fuzzy and ventilations enclosures. No need to remodel your kitchen, because you only need a plug, and the devices now used to a greater extent are the size of a stove a stove.

The price has also been in a tailspin, and the US teams get for $ 75, to be proving how good the matter to chips or saute vegetables in the wok.

Conclusion. If it intersects with this modern device, test it, who tells him that endears as it did with the microwave. And thinking back, poor older than us in our lives have had to adapt to many changes. Or better, let’s look positive: that luck started with the wood stove and we are already induction. We can not say we lived a stage of life human being routine or boring. Or is it true that Seneca ?: qui multum habet, cupito plus,which means “the one who has much, you want more , ” he said.