Induction Cooking Is Gaining Acceptance With Professional Chefs - CleanTechnica

The article from CleanTechnica discusses the growing acceptance of induction cooking among professional chefs, a shift from the traditional reliance on gas stoves fueled by methane or propane. Historically, chefs have preferred gas for its rapid heat control and responsiveness, while electric burners were seen as too slow and imprecise. However, induction cooking, which uses direct electrical induction heating through a magnetic field to heat ferromagnetic cookware, offers rapid temperature changes, precise heat control, and improved energy efficiency. It also produces less waste heat, enhances kitchen safety, and emits no indoor air pollution, addressing health concerns associated with gas stoves. Despite initial resistance and political pushback against regulations limiting gas stove installations, some chefs like Chef Chan have embraced induction for its precision and consistency, allowing recipes to be executed exactly as intended with minimal human error. Industry experts note an increasing demand for induction equipment, driven more by performance benefits than environmental motivations, although gas remains dominant in commercial kitchens. Residential induction cooktops are also gaining popularity due