Everyone cooks differently. Everyone has their comfort zones. Everyone is divided between conventional cooking and induction cooking.
The principle of cooking, for a long time, has been cooking in a pot that is put on a hot surface. This is still true today. The only difference is the cookware.
The problem with such a system is that the heat is only directly applied to the parts the pot touches the stove. The rest of the pot is heated by conduction. This makes different parts of the pot be heated at different levels, and the overall taste of the food degrades.
Cue in: Induction stoves. These bad boys are a solution to the aforementioned problems. It not only heats the whole pot equally it can also control concise temperatures and hold them if and when required.
This article is here to explain the pros and cons of both types of cooking.
What is Conventional Cooking?
Since the day man invented fire, man learned to cook slowly. This evolution has brought the conventional norms of cooking on a stove. This method required fire which is powered through gas or electricity. It is more widespread in use currently.
Modern conventional cooking requires an exhaust fan to ease out the heat from the kitchen. Moreover, it also needs a fan that will help distribute the heat from the flame in the pot. This is the sort of cooking method we all grew up watching.
The advantages of having a conventional cooking stove are mentioned below:
Most of the recipes written are conditioned to match a conventional cooking stove. There is no way to ignore its commonness. Moreover, it usually comes with the house, rather than having to make it on your own.
Has An Exhaust Fan
Things can get a bit heated in the kitchen. What can you do in that case? Yes, you get an exhaust fan.
The only function of this fan is to take the hot air away from the inside of the kitchen to the outside of the house. In this way, fresh air circulation is created. Thus, the kitchen feels a lot less suffocating.
Conventional Over Can Be Attached
More often than not, conventional cooking stoves have an over-attached right under them. It is called a conventional oven. It is usually required for roasting and baking.
If you have enough experience, you can start to cook within the oven itself. It has better heat induction than the above stove and has an overall better taste to it. Moreover, it makes your kitchen complete and not have to waste space behind an electric oven.
The disadvantages of having a conventional cooking stove are given below:
Requires A Lot More Hands-On Time
Because you tend to repeatedly lift the lid of the cookware in order the turn the food around, a lot of the heat from inside escapes. This delays an already long wait for the food to be cooked.
Most people are already used to this, but as time goes and people have lesser and lesser time on their hands, this issue will be a much more significant factor then.
Food Is Cooked Unevenly
The main issue to be addressed here is the food either not cooking entirely or remaining raw in places. For any cook, this is worrisome. Not only is his skill going to be questioned, but it will also be due to a problem in the system, not even of his own.
This happens even after all the moving and the flipping and the turning of the food inside. Some parts of the food get overcooked, some get undercooked. And it is heart-breaking to find out that a portion of your hard-worked cook is nothing but left raw.
What is Induction Cooking?
The evolved version of modern cooking, induction stove. This is an electrically powered stove that cooks in a more energy-efficient way. It is also much less complicated to use than a regular conventional stove.
The pros of an induction cooking stove are given below:
It is deduced in a survey by “Consumer Reports” that an induction cooking stove is 25%-50% more energy-efficient. That means you save that much more money behind utility bills. Moreover, this type of stove offers temperature adjustments and control which a conventional cooking stove never can.
Cooking in an induction stove means you get to avoid the fire and the hot metal coils. There have been accidents due to leaving clothing on the stove. Incidents directly injuring people have also taken place.
This sort of issue cannot take place through an induction cooking stove. The only way someone can get hurt by this sort of stove is if they turn it on and purposefully put body parts on it. I’m sure you are not negligent enough to let that happen.
The cons of an induction cooking stove are given below:
Because induction cooking stove is so new in the market, not all types of cookware can be used to cook into it. Moreover, the process of this specific cookware is high. This results in the savings above made through the switch, almost redundant.
During cooking on an induction cooking stove, there have been complaints of a faint humming or vibration from the pot. This usually isn’t a big deal but is on hindsight, an annoyance towards the people in the kitchen. It isn’t a big deal but surely a drawback.
As mentioned in the first point, the whole system of induction cooking is new to the market. As a result, most recipes are directed to the conventional cooking stove system. It makes the lives just that much harder for everyone in trying to convert the temperature requirements to and fro.
The debate will live on for the foreseeable future. However, this article can conclude that the conventional cooking stove system is great for the typical family, who like to have the time to cook, sit and eat like a family.
However, if you are an individualistic personality, you’d prefer the time-efficient induction cooking stove system.