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Induction hobs are a new type of cooking appliance that uses advanced technology to heat up the stove. In recent times, it’s becoming more popular as it allows for fast cooking and the ability to cook food using less energy.
However, many myths and misconceptions about induction hobs exist that some people believe to be true. But the truth is, they are not. This article dispels some of the most common myths about induction hobs to give you a better insight into this cooktop in your decision-making.
This is likely the most common misconception about induction hobs. Indeed, they emit low-frequency radiation, but several studies have proven that the electromagnetic field created by an induction hob poses no health danger to users.
In fact, induction hobs heat up the pan quicker than gas hobs, and the heat is only generated where it is needed. This also means that the radiation is emitted only when you are cooking. So, it’s safe to say that this myth is false.
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This is another misconception affecting many homeowners when deciding between an induction or gas hob for their kitchen. Many assume that gas hobs are more powerful than induction hobs.
In fact, induction hobs deliver more power by heating the pan directly with minimal waste of heat, whereas with gas hobs, the heat is wasted off the sides of the pan, making the hob warm to the touch. So, this myth is a false one.
Some people believe that induction hobs only work with pots and pans of a certain material or that they can only be used on specific types of surfaces. This is partially true if you have cookware produced before the introduction of induction technology.
However, most cookware on the market today can be used with induction hobs – so long as it has a flat and smooth bottom. If you are unsure whether your cookware is suitable, try sticking a magnet to the bottom. If it sticks, it means you don’t need new pots and pans.
It’s easy to understand why this myth still exists today. This is because, in the past, an accidental drop of a pot on a glass stovetop could result in breakage. So, many tend to assume that it’s the same for modern-day induction hobs.
FUJIOH induction hobs are made with extremely strong and durable ceramic glass like SCHOTT CERAN®. It is easy to maintain and can withstand high cooking temperatures. Also, the heat is only generated at the bottom of the pot, so you’ll never experience any burns.
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Since induction hobs require electricity to operate, it is common to assume that induction cooking is not safe. In fact, induction hobs offer one of the safest cooking methods as there is no risk of burns, combustion, gas leaks, or fuel inhalation.
For instance, you need not rush back home in fear that you forgot to turn off the hob. This is because most induction hobs have safety features like pan sensor, auto switch off, child safety lock, etc to keep your cooking in safe condition.
This is another myth that affects how homeowners choose their cooking hob for the kitchen. In truth, this isn’t always the case because induction hobs have become more affordable in recent years, and there are plenty of models to choose from.
Besides, the cost of using an induction hob will depend on how often you use your hob. But generally, it’s cheaper to use an induction hob in the long run because it is more energy-efficient than a traditional gas or electric stovetop.
So there you have it; six of the most common myths about induction hobs. If you require more information on our induction hobs, contact us at FUJIOH Malaysia or email enquiry@fujioh.my.
