Induction Range Uses Magnetic Energy to Heat and Cook Foods

One super-sophisticated method of cooking has been around for a number of years but has failed to earn a large following among consumers. It’s the induction range, a flameless, coil-less cooktop that generates heat through magnetic energy. Those who own one are very satisfied, but other possible purchasers can hardly be classified as being in hot pursuit of this type of appliance.

The fact is, this particular product is still virtually unknown.

Manufacturers don’t seem to be aggressive about promoting this revolutionary magnetic method of cooking. Even Sanyo, a Japanese firm manufacturing private labels for a few big-name induction brands in this country, prefers to stay out of the limelight and not have its own retail label.

Cooking by magnetic energy is fast and energy saving. It’s cool.

“It won’t burn your money away,” one appliance demonstrator said. And to prove it, he placed a dollar bill (you can do this with a paper towel if you’re leery of unexpected effects) between a pot of water and the induction burner. He then touched an electronic control panel and in a matter of seconds the water was boiling; the money became warm but never turned into flames. Induction cooks without a heated surface, whereas a conventional gas or electric cooktop heats a surface to heat the pan.

Jenn-Air Corp. explains the energy-saving method as follows: “Solid state power causes induction coils, located underneath a glass (or tile) ceramic surface to generate a magnetic field that induces current within ferromagnetic cookware. As a result, molecules in the cookware move back and forth rapidly, causing the utensil to heat.”

The system is not new, according to Ann Vaughn, director of consumer and public relations for Jenn-Air. “Induction was used in the industry around 1890 when melting metals,” she said. “However, it was only in the ‘70s when the development of solid state circuitry made it practical for home use cooking.”

Cleaning is a breeze. “I got rid of my eternal stove-cleaning problems,” is a common comment from induction stove owners. Inge Koeper, a homemaker from Arcadia who bought a Fasar unit six years ago says: “The cleaning part sold me to it; it’s so easy to just wipe it clean. I wouldn’t change my stove for anything . . . especially when you have a large family.” What then, are the drawbacks when you hear praises from pleased customers like: “It’s phenomenal. . . . I love it, it’s just like magic. . . . I can’t believe the speed. . . . It turns on and off like a gas stove. . . . Other forms seem so antiquated. . . . I would never go back to the old method.”

The biggest drawback is cost.

An average four-burner induction cooktop can cost at least three times more than a conventional electric coil range. And a top-of-the-line brand could cost as much as 10 times, not including installation costs.

Another pullback is the limitation on cookware. If you’re partial to glass, pure copper and aluminum cookware, induction cooking may not be for you. However, the requirement for a ferrous or magnetic pan is really not as difficult or expensive as it sounds.

Simply take a magnet stick to the store and place it under pots, and you’ll be surprised to find there are quite a number of pots that you can use. Many of them do not have to be high-priced, induction range owners have discovered.

“I have an old stainless steel cookware set that I bought 20 years ago for, I think, $49,” says Linda Avignon, a dental hygienist from Manhattan Beach who owns a Fasar unit. “I was hoping they wouldn’t work so I could get a brand-new set, but they turned out to be magnetic.”

Unfortunately, the induction cooktop suffers a false reputation because of its confusion with the old white ceramic glass stove. That product, which is still available, gets a lot of negative responses from consumers due to its poor cleaning characteristics and low heating power.

Black ceramic glass is used in many new units, and through improved technology, the smooth material resists scratches, stains and soil.

Here are some of the induction ranges available in the appliance marketplace today:

The cream of the crop and most expensive line, Fasar (which stands for Fast Acting Set and Reset) works twice as fast as a conventional electric stove. Introduced about 10 years ago by an electronic engineer, the unit has improved over the years and offers high-power cooking with 2,000 watt-elements. The Fasar Ultima 1V consists of four 12-inch square ceramic tiles in plain or beautifully decorated patterns that can be custom-designed to coordinate with kitchen colors and decor.

Unless given a closer look, a kitchen installed with these neat tiles from Fasar appears range-less. The cooking tiles can be arranged in various ways or placed in various spots in the kitchen, or any area in the house where it’s needed.

“I have my three tile burners together on a countertop, but I had the fourth burner installed in the breakfast area; there it also serves as a warm plate,” Avignon said. “I prefer this stove to gas because I can get the heat really way down without scorching soup, for example.”

Koeper, who has the Fasar, favors the spaciousness that her Fasar countertop creates. Her husband installed it in an island cabinet using a granite top instead of ceramic tiles.

“The stove top never really gets hot, which makes it safe for my children, and there’s a code for unlocking power so that the electronic controls don’t get messed up.”

Speed Controls

Set on a square pad of ceramic glass, Fasar’s control center has speed controls from one-half (to barely warm foods or soften butter) to seven (for deep-fat frying) up to nine (for browning and searing).

The Jenn-Air convertible induction cooktop consists of two burners: large and small. It comes as a cartridge set, one of the options to plug into any Jenn-Air convertible cooktop or grill range made since 1977. Made of black glass ceramic, the unit features a utensil sensor that signals if a magnetic utensil is not on a powered unit or if the utensil is not magnetic. A thermal sensor prevents overheating. The small cooking area has 72 to 1,200 watts while the large area has 120 to 2,000 watts. The induction cooktop cartridge was given the highest rating in Jenn-Air’s own performance comparisons of its four types of electric cooktops, including conventional coil, solid element and glass ceramic. The cooktop comes with a three-piece set of cookware.

The Kenmore Induction Cooktop from Sears has a black glass ceramic, which features three 1,300-watt coils and one 1,700-watt coil, called Power Plus for fastest cooking and largest loads. It has 10 power levels with a special low setting for melting chocolate and warming. The cooktops are available in 30 and 36 inches.

General Electric’s Solid State Induction four-burner cooktop of black glass ceramic with linear design and brushed chrome trim has a 10-setting control panel. It has two eight- and six-inch surface heating areas indicated with a red circle. As with most induction units, no heat is generated unless a utensil is placed on the cooking area.

Portable one-burner induction stoves with glass ceramic cover plates have come down considerably in price since they were introduced a few years ago. Some of the ones available are General Electric, Sears (from catalogue only) and Magna Range from All-Clad. Convenience and space make them handy for use in apartments, dormitory rooms, campers and boats. They’re great to have as an extra burner to use for party preparation and in dining areas. The limitation of these portable cookers is the lower wattage, usually up to about 1,300 watts. Good features to look for are the sensors that prevent accidental heating of small metal items such as knives, forks and spoons, beepers that sound when a pan is unsuitable and thermostat controls.

When buying cookware, although the magnet test is a good indication for a workable pot, it may not be complete, according to Larry Baron, president of California Kitchens in Burbank. A good pot, when filled with a quart of water and put in the induction should have the water boiling in no longer than five to six minutes, he said.

Finding the Right Cookware

Look for cookware made from magnetic stainless steel, cast iron, enameled steel, porcelain on steel, some carbon steel and combinations of these materials. Cast iron tends to cook more slowly so it may be necessary to adjust to high power setting, whereas thinner enameled stainless steel might need lower power levels. Do not use a pan less than four inches across the bottom. For foods that require even heating without stirring (fried eggs, French toast or pancakes), avoid using skillets more than 10 inches in diameter.

Specifically made for induction ranges, yet made to work as well on regular stoves, is the new Magna Core Cookware by All-Clad. The sleek five-piece set includes a three-quart covered casserole, a two-quart covered saucepan and a 10-inch skillet. Each piece is made with a unique seven-ply construction of magnetic and conductive layers. It has a permanent stainless steel interior and some outer aluminum layers for faster heat spread. Magna Core is one brand that has this metal combination that works in induction cooking.

Thelma Pressman, director of Sanyo’s consumer service, who has worked with the induction cooktop for years, sees a great future for the range. “It’s a beautiful technology,” she says. “If this technology belonged in a man’s world, it would have moved much faster. Unfortunately, women don’t like to change when they’re comfortable with something.”

The Fasar range has a suggested retail price starting from $2,995 and is available at California Kitchens Inc. in Burbank.

The Jenn-Air induction cartridge with the cookware has a suggested retail price of $599 and is available at Circuit City, Snyder Diamond in Santa Monica and Pacific Sales in Torrance.

Sears induction cooktop has a regular retail price of $799.99 for the 30-inch and $849.99 for the 36 - inch (check catalogue sales for lower pricing). The portable Kenmore Induction Cooker, available through the Sears catalogue, costs $129.99 .

General Electric cooktop is available at Great Western TV in Los Angeles for $950; the portable unit costs $139.

The Magna Range by All-Clad has a suggested retail price of $250; the Magna Core Cookware has a suggested retail price of $180 . Both are available at Robinson’s.