insideKENT Magazine Issue 47 - February 2016 | Page 7

INDUCTION
COOKWARE

BY COPPERFIELDS OF WHITSTABLE
Induction cooking is taking the kitchen world by storm. It is more powerful, more energy
efficient, more controllable and safer than gas. See the Consumer FAQs section for more
details about these benefits. Induction cooking is not some radical new technology: it has
long been widely used around the world, both by professionals and homeowners.
But in the last few years the technology and
accessibility has improved and the costs continue
to fall; in addition most new building projects
specify for an induction hob as it is easier to
install and safer to use. As a result there has been
a substantial change in the kitchen hob and
cookware market.
Copperfields MD Kim Foster says: “There is
a direct relation between the type of cookware
sold and sales of hob types. We have found a
growing demand for induction ready cookware,
a demand fuelled not only by the growing
number of induction hobs being installed, but
also by customers wanting to be ‘future proof ’
and energy efficient when investing in Trends.
With energy bills continuing to rise, consumers
are more and more concerned about energy
efficiency. The more energy-conscious consumer
is more likely to purchase an induction hob, and
to look for induction-specific pans.
Many cookware brands have adapted their
existing cookware ranges, to ensure that they are
suitable for induction. But the adapted cookware
can often be less efficient on more traditional
hob types. There is a lack of understanding as
consumers struggle to recognise the difference
between induction, ceramic and halogen hobs,
as they look very similar; consumers can be
unpleasantly surprised when their existing
cookware does not work on their new induction
hob.
In 2010, 20% of electric hob sales were induction
hobs; the government wants to see this figure rise
to 80% by 2020.
(Source: DEFRA Policy Brief: Improving the
energy performance of domestic cooking
products, July 2008.)
Gas is still favoured by traditionalists, because it is
so well established and is associated with 'proper'
cooking. But more and more professional kitchens
are switching to induction hobs, due to their
speed and controllability, their ease of cleaning
and the fact that they keep the kitchen cool
(compared with gas).

Innovations
There are many ways to combine metals to get
the best out of cookware. For example, the Stellar
3000range features an aluminium pan with a
highly ferrous engineered steel base (to make sure
it works on induction hobs). Aluminium rods are
pressed through the steel base to maximise the
heat conductivity between the steel base and the
aluminium pan. Another method is the use of an
induction thermic base. The Stellar Induction
range, for instance, is cleverly constructed from
three layers of metal: l 18/0 stainless steel – the
high ferrous content is great on induction hobs;
l 'High flow' aluminium – a great conductor
of heat, which spreads evenly across the base; l
18/10 stainless steel – easy to clean, long lasting,
and self-healing.
By combining all three materials the
manufacturer can achieve great performance on
all hob types, especially induction. For the best
possible performance, there is a further method
that uses laminated sheet metal, such as the
Stellar James Martin Lamina range. This uses
the same ingredients of metals as the 'induction
thermic base' but they apply to the entire vessel,
not just the base. The resulting product offers
outstanding performance and not only heats up
but also cools down quickly.
Consumer FAQs
Q: Is induction more powerful than gas?
A: Yes; a large gas hob will create approx 12,000
BTU (British thermal units) per hour, while a
1.7 kW (typical) induction hob will produce
the equivalent of 15,000 BTU.
Q: Is induction more energy efficient than gas?
A: Yes; according to the U.S. Department of
Energy the typical efficiency of induction hob
tops is 84%, while that of gas hob tops is only
40%.
Q: Is induction more controllable than gas?
A: Yes; on some hobs you can even set the
temperature you would like your food cooked
to, and it will adjust the heat accordingly. This

facility is commonly used by chocolate makers,
who need to melt the chocolate below 44°C.
Q: Is induction sa