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Why Induction Cooking?


ck-border-7.jpgThe answer to Better Health is exercise and the food we eat. Nutritious, low-fat, low-sodium meals reduce dangerous cholesterol cut unwanted calories and retain important minerals, vitamins and life giving enzymes. All of our fresh foods have a built-in natural goodness. But the wonderful health-giving values you paid dearly for at your grocery store may soon disappear in your kitchen. With old-fashioned conventional cooking methods, fresh vegetables must be peeled, boiled, or steamed, and subjected to high heat of the microwave, not to mention the use of cooking fats and oils. All of this results in the irreplaceable loss of a large share of the vital minerals, vitamins and enzymes that we need for better health.

       Induction Cooking creates wholesome, great tasting meals, without sacrificing vitamins, minerals and enzymes. Furthermore, the methods you will learn, in my cookbooks and throughout my website, thoroughly capture the wonderful flavors we expect in our meals. It’s possible because of this unique cooking method. Foods are cooked at precise temperatures, below the boiling point, in a vapor seal. This Ultra-Seal™ method of waterless cooking with Ultra-Tech II™ induction cookware is the secret that that retains vital nutritional values. By eliminating the need for peeling, boiling, steaming and microwaving, vegetables and fruits come to the table with a “garden fresh” taste, and meats are gently browned and cooked in their own natural juices, without the need for high calorie oils and fat. It’s a whole new experience in cooking and taste, and a key benefit for better health.

       Because food preparation is easy and efficient, waterless cooking with Ultra-Tech II™ induction cookware has become the preferred method of millions of home cooks and professional chefs who are dedicated to better health through healthier cooking techniques. My new cookbook "Cooking for a Longer, Healthier Life" contains exciting recipes that will bring nature’s goodness to your table every day.

Chef Charles Knight

How Induction Cooking Works?

An induction-cooker element (a "burner") is a powerful, high-frequency electromagnet, with the electromagnetism generated by sophisticated electronics in the "element" under the unit's ceramic surface. When an induction compatible pan is placed in the magnetic field that the element is generating, the field transfers ("induces") energy into that metal. That transferred energy causes the metal--the cooking vessel--to become hot. By controlling the strength of the electromagnetic field, we can control the amount of heat being generated in the cooking vessel--and we can change that amount instantaneously; the difference is that here, the heat is generated directly in the pot or pan itself, not in any part of the induction cooker.)

How Induction Cooking Works:induction-1234.jpg

  1. The element's electronics power a coil (the red lines) that produces a high-frequency electromagnetic field (represented by the orange lines).
  2. That field penetrates the metal of the ferrous (magnetic-material) cooking vessel and sets up a circulating electric current, which generates heat. (But see the note below.)
  3. The heat generated in the cooking vessel is transferred to the vessel's contents.
  4. Nothing outside the vessel is affected by the field--as soon as the vessel is removed from the element, or the element turned off, heat generation stops.

(Image courtesy of Induction Cooking World)

INDUCTION COOKING GUIDELINES

No. Setting Function Temperatures Induction Cooking Guideline
1   Warm 100°F (38°C) 110°F (43°C)  Rendering chocolate, homemade yogurt 
2 Low Warm 150°F (66°C) Waterless cooking crisp, keep food warm for serving, pasteurizing, slow-cooking
3 Medium-Low Simmer 180°F  (82°C) Poaching eggs, simmering, stewing and braising meats, melting cheese, baking custards and casseroles
4   Simmer 210°F (99°C) Eggs, waterless cooking vegetables soft, jellies and jams, hard-boiled eggs, baking, roasting after searing
5 Medium Boiling 270°F (132°C) Boil steaming, sauté, crepes, fried potatoes, gravies; candies, s'mores, roux
6   Boiling 300°F (150°C) Sauté vegetables and seafood, breakfast potatoes, pancakes, and French toast
7   Browning 330°F (166°C) Braown meats, stir-fry, sauté meat & poultry, grill sandwiches
8 Medium-High Frying 360°F (182°C) Deep fry in oil, chicken, fritters, fries, donuts
9   Pan-Broiling 390-420°F (199-216°C) Quick browning and searing chicken, popcorn, pasta
10 High Sear 450°F (232°C) Quick browing and searing steaks & chops, browning before roasting

SLOW COOKING GUIDELINES

No.

Setting

Hours

 Temperatures

Slow Cooking Guidelines

1

Low

5 - 7 hours

150-160˚F (65-70˚C)

Simmer: Baked beans, 4 - 6 hour   stews, poultry-bone-in soups, cereals

 

 

 

 

Steam: Hot dogs, fresh-vegetables, puddings

2

Medium-Low

3 - 5 hours

170-190˚F (75-90˚C)

Simmer: Appetizer dips, hot beef, barbecue, "Sloppy   Joes," etc.

3

Medium-Low

2 - 3 hours

200-220˚F (95-105˚C)

Fast Simmer: Spare ribs, lamb shanks, winter squash, fruit   punch, vegetable juices,

 

 

 

 

fish chowder, cheese sauce,

 

 

 

 

Simmer: Frozen vegetables, potatoes, corn-on-the-cob, stuffed   peppers, seafood, rice, dumplings

4 to 5

Medium

1.5 - 3 hours

230-250˚F (110-120˚C)

Bring liquids to boil. High-simmer: Corned beef, pot roasts   and short ribs.

 

 

 

 

Thicken: Gravies, soups and sauces. Prepare: Fresh applesauce,   peach or apple butter, hot chocolate

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