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Input needed... (Patreon)

Published:
2023-12-19 20:31:03
Imported:
2026-10

Content

I'm about to start working on a video about the science of induction cooking, and I'd be really curious to know what questions you all have about induction - let me know what you'd like to learn!

-Kate

Comments

Jeff Straathof

Based on my observation of cooking with induction, a setting of anything but the highest causes induction to pulse. I realize the pulsing is heating my pan, which maintains a relatively steady temperature as it cooks my food, but I wonder if the pulsing has any side effects. Do all induction-friendly pans keep steady temperature, or do some "pass" micro adjustments in temperature to my food? (The pulsing reminds me of defrost in a microwave.)

Jeff Straathof

When I set my induction cooktop to maintain a temperature, what surface is being monitored and how is it done? Can I expect that temperature to be an accurate reflection of the interior of my cookware?

Máté Katona

why don't they build them to use frequencies _above_ audible range?

Bartosz Błaszkiewicz

What is the overall energy efficiency? From the time the fuel is burned to the time the food is cooked. I once thought that gas burners are the best because the path is the shortest, but then I heard that a lot of hot air goes around the cookware and gets wasted. Electrical cookers are better because heat is created in solid bodies that don't go anywhere. And induction is slightly better than resistive because you don't heat the cooker itself.

minutefood

Thanks for all these good questions - I'll keep them in mind as I research and write the video...you can expect it out in about a month!