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VIDEO. From Peninsula Clean Energy. YUM!!! Very compelling.
On February 3, 2022 at noon, just in time for Valentine’s Day, join Chef Mark Duesler to learn how to make a delicious dessert using an induction cooktop.
Chef Mark will demonstrate how to use the fast, even heating, and precise temperature control of an induction cooktop to make a perfect chocolate banana crepe. Along the way, he’ll explain how modern induction cooking works and why it’s so much better than old technologies like methane gas cooking. Bring your questions for the Q&A session at the end.
About Mark Duesler
Mark is the Consulting Chef at The Food Service Technology Center. With 20 years in the food service industry and 15 years in the kitchen, he is eager to share his knowledge and expertise about innovative cooking appliances. Mark has experience in a wide variety of full-service restaurants including small family-owned operations, multi-course fine dining, and chef-driven farm-to-table concepts.
Induction cooking is an advanced technology that utilizes magnetized copper coils to directly heat your pots and pans.
With residential and commercial cooking applications, induction is a powerful, highly controllable technology that is more precise, safe, and clean than the alternatives. Induction belongs in your climate-friendly kitchen.
In this video, Chef Mark Duesler of the Food Service Technology Center demonstrates the benefits of induction cooking as he makes the perfect chocolate banana crepe.
Energy efficiency
Unlike traditional gas burners or electric elements, induction elements, or “hobs”, transfer heat directly to the cookware without heating the cooking surface or wasting heat into the surrounding space. This makes induction much more energy efficient than gas or traditional electric resistance.
Speed & control
Induction cooktops deliver faster heating and are more consistent in reaching and holding your desired temperatures. Whether quickly bringing six quarts of water to a boil or gently simmering a sauce at just the right temperature, induction excels in all facets of home cooking.
Health & safety
Gas burners are a significant source of indoor air pollution; converting to induction can improve the air quality in your home. Induction cooktops also have built-in safety features: they automatically shut down if you leave a pan on too long or if you remove a pan from its surface. Induction surfaces also stay cool while cooking, decreasing the risk of fire or burns.
Kitchen comfort
Excessive heat spillage from gas burners and electric elements requires ample kitchen ventilation to keep kitchens cool, which most residential hoods struggle to provide. With induction, only the pot or pan is heated so no excess heat is spilled into the kitchen space. As a result, less ventilation is required to keep your kitchen cool and comfortable.
Cleaning and Maintenance
Induction cooktops use sleek, heat-resistant glass-ceramic tops to conceal and protect the copper coils underneath. These smooth surfaces require little maintenance and clean up. Most food spills will not burn onto the cool surface, so a simple wipe down with a damp towel is usually all that’s needed.
Cookware
Pots and pans must be made of magnetic material to be compatible with induction cooktops. The best types of cookware for induction include: stainless steel (most types), cast-iron, enameled porcelain cast iron, and carbon steel. Hold a magnet to your existing cookware’s base to verify its compatibility. Cookware made of glass, aluminum, or copper (without magnetized base layers) will not work on induction.
When you shop for new pots and pans, look for this induction ready symbol:
Installation
Induction appliances come in a variety of form factors: table-top single hob units, built-in countertop cooktops, rangetops, etc. Generally, residential induction cooktops and rangetops require a dedicated, grounded 208/240V circuit protected with 40- or 50-amp breakers, while a standalone, single hob unit may only need 120V at 15A. Check the manufacturer’s specification sheet for your model’s electrical requirements and have a professional electrician determine what your home’s existing electrical service can support.
On February 3, 2022 at noon, just in time for Valentine’s Day, join Chef Mark Duesler to learn how to make a delicious dessert using an induction cooktop.
What I Learned About Induction Stoves in French Cooking School
“I purchased my first induction stove, a free-standing unit fit for putting the concept to the test. It changed my life. I will grant that induction may not be better than gas in all applications. But for the average person trying to put food on the table in spite of a busy life, induction is where it’s at.”
More on Electrification on Coastside Buzz
Gas Stoves in 40+ million U.S. Residences Leak Methane and NO2 Reducing Air Quality, Increasing Respiratory Irritants
REPORT. From ASC publications.
Natural gas stoves in >40 million U.S. residences release methane (CH4)─a potent greenhouse gas─through post-meter leaks and incomplete combustion.
We quantified methane released in 53 homes during all phases of stove use: steady-state-off (appliance not in use), steady-state-on (during combustion), and transitory periods of ignition and extinguishment.
We estimated that natural gas stoves emit 0.8–1.3% of the gas they use as unburned methane and that total U.S. stove emissions are 28.1 [95% confidence interval: 18.5, 41.2] Gg CH4 year–1.
More than three-quarters of methane emissions we measured originated during steady-state-off.
Using a 20-year timeframe for methane, annual methane emissions from all gas stoves in U.S. homes have a climate impact comparable to the annual carbon dioxide emissions of 500 000 cars.
In addition to methane emissions, co-emitted health-damaging air pollutants such as nitrogen oxides (NOx) are released into home air and can trigger respiratory diseases.
In 32 homes, we measured NOx (NO and NO2) emissions and found them to be linearly related to the amount of natural gas burned (r2 = 0.76; p ≪ 0.01). Emissions averaged 21.7 [20.5, 22.9] ng NOx J–1, comprised of 7.8 [7.1, 8.4] ng NO2 J–1 and 14.0 [12.8, 15.1] ng NO J–1.
Our data suggest that families who don’t use their range hoods or who have poor ventilation can surpass the 1-h national standard of NO2 (100 ppb) within a few minutes of stove usage, particularly in smaller kitchens.
Author: Coastside Buzz
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