Cooking Advice

Gas Price High in China – A Better Alternative is Induction Cooktop

Now the fast rhythm of life and the pursuit of leisure comfort are welcomed by the young (people, many of them consider an induction cooking unit as a device combing convenience, health and economy. So they are increasingly invented to the kitchen in china.

The sales performance of Induction Cooking Unit is promising and got great market potential. In the recent gas price increases, Induction Cooktop turns out to be a “new favorites”.

How an Induction Cooktop Works

Induction cooking is being touted as a superior cooking method primarily because of the nature of the heat it creates. While gas and other electric stovetops create heat using burners that sport gas flames or red hot heating coils, induction stovetops cook food by heating up the pot itself. Sounds impossible, but an induction burner creates an electromagnetic current beneath the surface that runs up through the pot, creating resistance in the pot’s metal, and in turn creating the heat you need to cook your food.

Not Mainstream in Kitchenware Industry Right Now – But Got Big Potential

Induction cooking is not some radical new technology: it has long been widely used as an fashion Kitchenware around the world. But, for some reason (perhaps a lack of adequate information and explanation), when first introduced to North America some years ago it never quite caught on. Till quite recently, few outside professional circles had even heard of it, and those who had were often confused about just what it is. But, more or less all of a sudden, that is finally changing. Indeed, Kitchenware Manufacturers familiar with the field are suggesting that within five to ten years induction cooktops may almost completely capture the field for new installations, worldwide.

With recent improvements in technology, induction-cooking equipment is now better than ever while yet being more affordable than ever.

Psychological Obstacles Preventing Chinese People Using this Kitchen Implements

There are two major factors that seem not to be good news to the induction cooktop industry. Traditionally, Chinese Like Big Fire, Not Quite Used to The Frying Pan with Electric Power, and they are also afraid of the the Heat Radiation Problem, which are not stated clearly in any authorized paper. So the idea of heat radiation is vague, people wonder the quality of the induction cooktop and worried that if it would do harm to their health.

Quality Testing – Lacking National Standard for Radiation Problem

Induction cooking unit’s radiation parameters are not yet compulsory national accreditation standards.

It is understood that for domestic induction cooking unit to enter EU, American and other markets, it must go through some local authentication, such as the European Union CE, Germany GS, electronics, room CB, American ETL certification. With the certification, the market is “Pass”. Currently, only a few brands for export induction cooktop will enforce international standards.

For the domestic market, consumers should “polish” the eyes, weigh the merits and selectively buying. Under the existing national standardized management system, our GB are not keeping pace with the pace of international standard. IEC standards have not been developed. The consumer should better choose some well-know brand in china to better avoid the quality problem.

For purchasing on line, you could check the Kitchenware Directory and looking for the qualified China Kitchenware Manufacturers.

Energy Efficiency and the Induction Cooktop

One of the major benefits of induction cooking is improved efficiency when it comes to your stovetop. Traditional cooking methods lose between 60% (natural gas) and 50% (electric coils) of the heat they produce before the energy ever begins warming up your food. Where does that go? Some is lost in heat absorbed by the cooktop surface (especially with glass top electric stoves), but by far the majority of it escapes into the surrounding air and heats up your kitchen instead of your dinner. An induction model, on the other hand, transfers 90% of its energy to your food, losing only 10% to other means. That means you’ll use much less energy, and pay lower bills, to cook the same meals when you choose induction cooking over natural gas or other electric cooktop.