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Compiled by Vicki S. Lofty. Family and Consumer Sciences Agent. UT - TSU Extension Marion County [email protected] Healthy Cast Iron. Cooking. Unofficial Harry Potter paidestparpoisun.ml Kali Linux paidestparpoisun.ml The Cast Iron Skillet Cookbook, 2nd Edition: Recipes for the Best Pan in Your Kitchen. Book Details. Book Name. Cast Iron Cooking For. Dummies. Edition. 1st Edition. Category. Cooking. Type. [PDF|EPBU|AZW3|MOBI. ] PDF. ISBN.
Noise[ edit ] A small amount of noise is generated by an internal cooling fan.
Audible electromagnetic noise a hum or buzz may be produced by cookware exposed to high magnetic fields, especially at high power if the cookware has loose parts; cookware with welded-in cladding layers and solid riveting is less likely to produce this type of noise. Some users may detect a whistling or whining sound from the cookware or from the powered electronic devices. Other considerations[ edit ] Some cooking techniques available when cooking over a flame are not applicable.
Persons with implanted cardiac pacemakers or other electronic medical implants are usually instructed to avoid sources of magnetic fields; the medical literature seems to suggest that proximity to induction cooking surfaces is safe, but individuals with such implants should always check first with their cardiologists.
Radio receivers near the induction-cooking unit may pick up some electromagnetic interference. Because the cook top is shallow compared to a gas-fired or electrical coil cooking surface, wheelchair access can be improved; the user's legs can be below the counter height and the user's arms can reach over the top. Efficiency[ edit ] Cooking methods that use flames or hot heating elements have a significantly higher loss to the ambient; induction heating directly heats the pot.
Because the induction effect does not directly heat the air around the vessel, induction cooking results in further energy efficiencies.
Cooling air is blown through the electronics beneath the surface but it is only slightly warm.
The purpose of a cooktop is to prepare food; for example, long periods of simmering may be required. A rational measure of efficiency would be to compare the actual energy input to the cooktop to some theoretical value required to prepare the specified food. Since experiments to make these measurements would be difficult to replicate, energy efficiency measurements that are published concentrate on the ability of a cooktop to transfer energy to a metal test block, which is much easier to measure in a repeatable fashion.
Energy transfer efficiency, as defined by U.
Department of Energy DOE , is the percentage of the energy consumed by a cooker that, at the end of a simulated cooking cycle, appears to have been transferred as heat to a standardized aluminum test block. The cooktop is then switched to maximum heating power.
After 15 minutes of operation at this lower power setting, the cooktop is turned off and the heat energy in the test block is measured. Such a test, using a combination of two different power levels, was conceived to mimic real life use. Wasted energy terms such as residual unused heat retained by solid hot-plates, ceramic or coil at the end of the test , and losses from convection and radiation by hot surfaces including the ones of the block itself are simply disregarded and don't contribute to efficiency.
In typical cooking, the energy delivered by the cooker is only partly used to heat the food up to temperature; once that has occurred, all the subsequent energy input is delivered to the air as loss through steam or convection and radiation from the pan sides. Since there is no increase in the food temperature, the DOE test procedure would consider the efficiency substantially zero.
Cooking procedures such as reduction of a sauce, braising meat, simmering, and so on are significant uses of a cooker, but efficiency of these practices is not modelled by the DOE test procedure.
In and DOE developed and proposed new test procedures for cooking products to allow direct comparison of energy transfer efficiency measurements among induction, electric resistance, and gas cooking tops and ranges. The procedures use a new hybrid test block made of aluminum and stainless steel, so it is suitable for tests on induction cookers.
The proposed rule lists results of real lab tests conducted with the hybrid block. Summarizing the results of several tests, DOE affirms that "induction units have an average efficiency of It can be raised only by using special pots with fins whose first design and commercialization came years ago,  but that have been recently rediscovered, redesigned in a different way and put again on the market.
When comparing with gas, the relative cost of electrical and gas energy, and the efficiency of the process by which electricity is generated, affect both overall environmental efficiency  as explained in more detail below and cost to the user. Kitchen ventilation[ edit ] Energy lost from gas cooking heats the kitchen, whereas with induction cooking, the losses are much lower.
This results in less heating of the kitchen itself and can affect the amount of ventilation required. Gas cooking efficiencies may be lower if waste heat generation is taken into account. Especially in restaurants, gas cooking can significantly increase the ambient temperature in localized areas. Not only may extra cooling be required, but zoned venting may be needed to adequately condition hot areas without overcooling other areas.
Costs must be considered on an individual situation due to numerous variables in temperature differences, facility layout or openness, and heat generation schedule.
Induction cooking using grid electricity may surpass gas efficiencies when waste heat and air comfort are quantified. In a commercial setting, induction cookers do not require safety interlocks between the fuel source and the ventilation, as may be required with gas systems. Design[ edit ] Inside view of an induction cooker: the large copper coil forms the magnetic field, a cooling fan is visible below it, and power supply and line filter surround the coil.
In the centre of the coil is a temperature sensor, covered in white thermal grease. Side view of an induction stove An induction cooker transfers electrical energy by induction from a coil of wire into a metal vessel that must be ferromagnetic. The coil is mounted under the cooking surface, and a high frequency e. The current in the coil creates a dynamic magnetic field. When an electrically conductive pot is brought close to the cooking surface, and the pan is thicker than the skin depth , the magnetic field induces large eddy currents in the pot.
The eddy currents flow through the electrical resistance of the pot to produce heat through Joule heating ; the pot then in turn heats its contents by heat conduction. The cooking vessel typically needs to be made of a suitable stainless steel or iron. The increased magnetic permeability of the material decreases the skin depth , concentrating the current near the surface of the metal, and so the electrical resistance will be further increased. Some energy will be dissipated wastefully by the current flowing through the resistance of the coil.
To reduce the skin effect and consequent heat generation in the coil, it is made from litz wire , which is a bundle of many smaller insulated wires in parallel. The coil has many turns, while the bottom of the pot effectively forms a single shorted turn. This forms a transformer that steps down the voltage and steps up the current. The resistance of the pot, as viewed from the primary coil, appears larger.
In turn, most of the energy becomes heat in the high-resistance steel, while the driving coil stays cool. Often a thermostat is present to measure the temperature of the pan.
This helps prevent the pan from severely overheating if accidentally heated empty or boiled dry, but also can allow the induction cooker to maintain a target temperature. Applications[ edit ] Induction equipment may be a built-in surface, part of a range, or a standalone surface unit.
Built-in and rangetop units typically have multiple elements, the equivalent of separate burners on a gas-fueled range. Stand-alone induction modules are usually single-element, or sometimes have dual elements.
All such elements share a basic design: an electromagnet sealed beneath a heat-resisting glass-ceramic sheet that is easily cleaned.
The pot is placed on the ceramic glass surface and begins to heat up, along with its contents. In Japan , some models of rice cookers are powered by induction. I like to give my pan a little rub of shortening after I wash it. You can also scrub away any gunk with Kosher salt and just put it away afterward. I prefer Lodge cast iron bakeware above anything else. Walmart sells Lodge and you can get it on site too. It will chip if banged or abused.
Becca I season the outside the first time before I use it and then I honestly never do that part again.
It sort of seasons itself over time with grease that splatters out and it gets super hot from the burner if that makes any sense at all. Crusty as in rusted or coated in sticky gunk Jacqui? Throwing it in a fire would only help! Rinse it, dry it, and follow my steps for seasoning your pan. Ah well do the same thing, minus the boiling water part.
Just scrub the heck out of it with steel wool until it comes off. Rinse it,dry it, coat it in some shortening and bake it as directed in the seasoning directions. It will work! Literaly- I almost exclusivly use my skillets because they are impossible to break! Yes it is Pegasus!
Your email address will not be published. Recipe Rating. This site uses Akismet to reduce spam. Learn how your comment data is processed. Skip to primary navigation Skip to content Skip to primary sidebar You are here: A guide for beginners. Share This Post 4. Comments How often do you reason the outside of your cast iron skillet? Please help. Leave a Reply Cancel reply Your email address will not be published.