Advantages and disadvantages of induction cooker

Technology is imposed on almost every aspect of life. Also at home.

With this note we intend to clear your doubts on whether or not to happen to the induction cooker.

Advantage:

1. Energy efficiency induction cookers advantage almost all the energy consumed in what interests you: cooking. Its technology allows virtually no heat leaks and that focus solely on pans and its contents. So much so that neither the plate is heated to penalties, to say the space around, which you will not notice an increase in temperature. Compared with 40% efficiency of gas stoves (ie Gs. 100,000 spent on gas, Gs. 60,000 are scattered by the atmosphere and only Gs. 40,000 are exploited in cooking) and 74% of the kitchens traditional electric, induction offers more than 85% utilization.

2. Fast heating. How much would expect in a gas cooker or in a newly fired power for the water to boil? Induction cookers reach high temperatures in a very short time, shortening the wait and therefore the time you need to cook. Many of them even allow you to control the temperature, can cook food in its exact point without going over, or stay short.

3. Easy to clean. Its light weight, smooth surface and the fact that this will not overheat, preventing food waste will carbonize on it, make you clean occupy barely a couple of minutes. Have you taken your gas cooker space that contains it ever? You could find there any species not yet identified.

4. Automatic detection of the container. If you roll the pot, pan or skillet over the kitchen automatically stops generating heat, remaining on standby until it detects a vessel on the surface again. In this way, you can stop worrying of wasted energy.

5. Less environmental pollution. In countries like ours, whose electricity does not come from fossil fuels, the environmental impact caused by the use of an induction cooker is minimal.

Disadvantages:

1. Kitchenware. Induction hobs work exclusively with cookware flat base and are made ​​of steel or ferromagnetic iron. Which they have a higher than traditional aluminum kitchenware price.

2. Higher price. Its initial cost is also higher than other cuisines.

3. Power supply. If the power fails, you run out of cooking.

4. Electromagnetic radiation. Although there are no studies that show that this type of cooking is harmful to health (not to deny it ), it is known that the magnetic field can penetrate the body and induce other fields and electric currents. The current standards operate with 50 times smaller than the threshold for the stimulation of central nervous system currents. However there are doubts whether these currents could affect people who have a pacemaker, modifying its operation.