Cooking and magnetism

Though induction ovens are still very expensive, a gradual reduction in price is taking place. their price is slowly Zsolt Miseta, managing director of Millu Kft., a specialist in kitchen technology thinks that this is mainly due to a dynamic increase in supply. The method of generating heat using induction had been known in metallurgy since the 1920’s, but has only been discovered by gastronomy in recent years. Induction coils generate a magnetic field which in turns generates heat in the pot. Induction ovens are completely safe, there is no risk of getting burns by touching anything. Their energy consumption is somewhat bigger compared to electric ovens, but the time required for preparing food is substantially shorter, which translates into a 50-94 percent saving on electricity bills. There is no risk of over cooking or roasting. Settings can be adjusted very precisely, which allows highly heat sensitive dishes to be prepared. Additional advantages are a more comfortable climate in the kitchen owing to reduced waste heat, less space required for use and ease of cleaning. Induction ovens can be economic even for kitchens preparing 50-150 portions per day. However, only pots made from magnetic materials are suitable for use with induction ovens. (Our existing pots are suitable if we can stick a magnet on them). The various models differ mainly in terms of the number of induction coils and their layout. If we buy an oven with coils arranged in one to four zones, we can only use the same number of pots, whereas large surface induction allows us to cover the whole surface with pots.