Everyday green energy solutions to cut emissions and costs. If this is what you want for your home, this is for you.
How is this possible?
How does induction reduce energy costs?
Cooking requires energy, no matter what technology you might be using. Even cooking on an outdoor campfire requires energy; the superheated gases released from the wood in the fire.
Energy always comes at a cost as well. In order to burn wood, you must first cut down a tree and then cut it up. There are several unwelcome costs here:
The same applies to cooking in your kitchen. Boiling water comes at a cost. If you have an electric cooktop, you pull current from the electric grid. The more power you use the more current you pull.
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Because induction cooktops cook your food faster, you’ll use less energy than if you were to use an electric stovetop. For example, it takes a 12,000 BTU gas burner 36 minutes to boil 5 gallons of water. An 1,800-watt induction hob will boil the same volume of water in just 22 minutes.
However, it goes much deeper than this.
There are some surprising ways that cooking with older technology (electricity and gas) can actually increase your home’s energy use beyond what you use directly at the cooktop, as well.
Both electric and gas cooking methods are inefficient because a significant amount of heat is lost between the eye itself and the pan or pot in which you’re cooking your food. That heat is lost to the atmosphere – in your kitchen. What does it do there? It warms up the room. That means your home gets hotter, and your HVAC system will kick on sooner and run more often.
With an induction cooktop there’s no energy loss between the eye and the cooking vessel. That means your home stays cooler and more comfortable, and your air conditioner will not turn on as often.
In fact you should only need to use temperature settings of low and medium due to the efficiency of induction heating.
With a conventional setup you have to fit the pot or pan to the eye. Small eyes work only with small pots, and larger eyes are better suited for larger cooking vessels.
That’s not the case with induction technology. The entire bottom of the pan heats up no matter how large or small it might be. That means you don’t need to fit the cooking vessel to the burner. However for maximum efficiency it’s recommended to match the size of the eye of the induction cooktop with your cookware.
There’s another area of efficiency to consider. The efficiency offered to you, the cook. Save on valuable time as well.