Technological Changes in the Kitchen

Technological Changes in the Kitchen

The type of equipment a person utilizes in their kitchen is a matter of experience, cooking preference and style. While some people like gas ranges, others like electric. Many people prefer gas cook-tops and ranges. They find it easier to adjust a flame when cooking rather than counting on a knob that reads low, medium and high.

Technology in the kitchen has progressed dramatically. Who thought microwave ovens would have taken off the way they did. I can remember when they first where introduced to the market. My mother, being a busy working mother and involved in the church, as well as, several other organizations, had to have one. She loved it! This was going to free her time up! So, she cooked everything in it. Roasts, chicken, fish, you name and she cooked it in the microwave. Believe me, it wasn’t a good thing. Everything looked horrible and tasted like rubber. But times have changed, and technology now allows us to cook a variety of foods in a microwave due to the addition of the convection process that was added to these units. Now we find heating food with electro-magnets (induction cooking) can be an alternative to open flames and red hot electric elements.

So how does induction cooking differ from conventional methods?

Technology and science is now introducing a new type of cook-top. Induction cooking, this is where a high frequency circulating current is created; heating an iron pot or pan which intern heats the food. Nothing outside the cooking utensil is affected by this current. The only thing heated is the food.

How long have they been around?

            Induction units have just begun to take hold in residential markets. Controlling a unit like this is much easier today than it was years ago. Although they have been in existence for 15 or so years, commercially, it just really never took off. Standalone units where used while a commercial kitchen was being revamped or for a quick temporary kitchen set up, but not for regular use or as a permanent appliance.

How efficient are they?

Although I did not find the efficiency difference between conventional electric cook-tops and induction types, according to The United States Department of Energy, induction type cooking is 84% efficient compared to gas cooking which is 39.9%.

How do they differ from conventional electric and gas cook-tops?

Induction cook-tops are smooth with designated areas for placing your cookware. There are no elements or gas jets to clean. These induction appliances are as precise and instantaneous as gas to turn on and off but do not burn you and are said to be much better to cook with than your standard electrical element variety.

How expensive and safe are these systems?

            Now, due to technology, these units are much more affordable and are not for just commercial use, but as permanent residential major appliances. They are said to be more efficient and safer to use than conventional gas and electric cook-tops. Safety is a large factor in homes that have gas ranges and electric element cook-tops. Being able to control an induction cook-top like a gas unit without the worry of a gas leak, a troubled pilot and the possibility of getting burned makes induction systems very attractive to the modern homeowner. Another reason that people are making the move to this method of cooking is the decrease in the possibility of a fire occurring and the possibility of being burned. The fact that they do not have an open flame or red-hot electric element makes them safer for children and the homeowner. Once the power to these appliances is turned off they stop cooking immediately and allow for a quick and easy to clean cooking surface. In fact, you can turn the cook-top on and place your hand directly on it without the slightest burn, even if you are wearing jewelry.

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