Induction cooking has come a long ways since 1933, when it was first introduced in the “Kitchen of the Future” at the Chicago “Century of Progress” World’s Fair. Fairgoers witnessed the miracle of “cool heating” using electrical power that required much less energy than standard electrical cooking appliances. For years thereafter, attempts to perfect induction cooking units continued in the U.S., but alas, the induction cooking units were plagued with problems and U.S. manufacturer units went off the market in 1999.
Regardless, Europeans and Asians pursued induction cooking research and development (R&D) due to their concern with energy conservation. Ultimately, their efforts paid off and led to a breakthrough in U.S. commercial applications in restaurant kitchens. As a result, chefs began to recognize the benefits of induction cooking. Through word of mouth and experience, early adopter home cooks began to embrace induction cooking as well.
Induction cooking offers many benefits, including:
Induction cooking may pose some possible drawbacks, but these are easily overcome as described below:
For more specific information about induction cooking not addressed in this blog, check out this article:
Additional information about the pros and cons of induction cooking can be found at: