Newspaper article The Chronicle (Toowoomba, Australia)

Kitchen Trends: Induction Heats Up

Newspaper article The Chronicle (Toowoomba, Australia)

Kitchen Trends: Induction Heats Up

Article excerpt

THE tag used to be "cooking with gas" but when it comes to new kitchens, an increasing number of Australians are choosing induction cooktops a[pounds sterling] which look similar to ceramic cooktops but use a magnetic field to heat the pan and far less electricity.

Their bonuses a a high energy efficiency, a lack of residual heat (one salesperson says "you can be cooking in a frying pan and you can put a block of ice next to it and it's not going to melt"), and the ease with which the cooktop can be cleaned are convincing more people to ditch their gas burners during kitchen makeovers.

Parents also like the safety features on offer a that the cooktop won't fire up unless there is a pan on it, and that it shuts off as soon as the pot is lifted. So there's no more worrying about whether you left the gas on, or whether small children could turn it on themselves.

There is the downside that induction-friendly pans are needed, but a simple test of whether a magnet sticks to the bottom of your cookware will tell you if you already have pots suited to the job.

Twelve months ago, Tom Mullan, owner of Prestige Appliances, which is based in Victoria but sells across the nation, was selling barely any induction cooktops.

Now, about 30 per cent of cooktops he trades are induction.

"It's an education process and I think a lot of the companies now are doing cooking demonstrations and that's changing the whole industry," Mullan says.

Asian customers have baulked at induction technology as it has traditionally required a flat-bottomed wok for stir-fries a because only the section of the pan in contact with the cooktop actually heats up. But some brands now include a concave hotplate, especially for woks.

The other group put off by induction has been those aged over 60. "Older people generally tend to shy away from it [because] every single induction cooktop is sensor-touch control," says Eva Mazzucchi, a sales consultant at Whitfords of Five Dock, in Sydney. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.