Those that have ever dabbled in physics may well be familiar with Eddy, and any of you who have ever braved a roller coaster have most likely been in his safe hands. But what is an Eddy?
By varying an electromagnetic field we induce a current in an inductor whose field opposes our electromagnetic field. In other words, it heats your saucepan and only your saucepan. The plate does not get hot. The saucepan itself is now the cooking element. No more leaving the plate on, itching for an unsuspecting passerby to rest their elbow upon it. Your stove now simply wills water into boiling.
For the safety minded there is a lot you can do to make the kitchen safer. You can put rubber stops on all your corners and child lock the cupboards below the sink. But an induction cooktop is an element of kitchen safety that is a hell of a lot cooler. Add to this that the surface is not as hot as electric or gas and so a spillage will not remain baked on for further generations to have to deal with.
Besides the safety element here are some pros and cons of induction cook tops.
- Change heat instantly and precisely
- No wasted heat (for the greenies)
- Your cooking saucepans etc have to be made of conductive material
- They are a little more expensive than your average gas or electric cooker