Induction cooking revolutionizes the dining experience. Induction technology uses magnetic currents to directly heat pots and pans, instead of the traditional gas cooktop. Cooking with induction has clear advantages, but it must be considered that not all pans and containers can be used for this innovative way of cooking that is becoming increasingly popular.
How induction cooking works
Induction cooking uses the principle of electromagnetic induction to heat containers used for cooking food. Instead of using thermal conduction, which is a gas or electric element that transfers heat from a burner to a pot, induction heats the cooking container itself almost immediately.
The induction plate is constituted in its interior by a coil of cylindrical shape formed by a series of circular coils very close together and made with a single wire of conductive material within which it is made to flow an electric current variable over time. The current flowing in the coil produces a magnetic field and the change in flux of the magnetic field produces an induced electromotive force. This force generates electric currents that dissipate energy in the form of heat, similar to friction in mechanics. These induced currents circulate in the material of which the induction cooking vessels are made and emit energy under the form of heat, so that the same container, placed on the plate, gets hot.
The bottom of the Gastronorm Induction line is specially designed for induction cooking.
The advantages of induction cooking
One of the main advantages of induction cooking is the speed of cooking: because induction creates instant heat, there is no dispersion. As a result, foods are cooked more quickly. Induction also makes it easier to control the temperature, precisely because the heat is distributed in a more precise and constant way. This prevents foods from being overcooked or, on the contrary, undercooked.
Induction cooking definitely has fewer risks, both for the chef and the environment. The lack of flames and gas prevents any emission of carbon dioxide and fuel leakage and eliminates the possibility of burns. The cooking zones are activated only if the containers with magnetic bottom are present and are deactivated as soon as they are removed. In addition, the process of heat creation avoids dispersion, consuming less energy.
Induction stove and porcelain
Because of its unique electromagnetic mechanism, not all crockery is compatible with induction.
As seen, induction works with a conductive material, such as the copper, in order to generate electric current and thus heat. For this reason glass or aluminum containers will not heat up. So it is with porcelain items, which in theory are not compatible with induction since this material does not conduct electricity. Despite the various advantages of porcelain products, including ease of cleaning, a not insignificant factor and also in line with the benefits of induction cooking, conductivity is not among them.
However, we at MPS Porcellane wanted to add the advantages of the main material of our production to those of induction cooking.
Gastronorm Induction line: the porcelain dishes for induction
Convinced that induction cooking is an innovative solution that will win over more and more chefs, we decided to develop a line of porcelain items specifically designed for use on induction plates.
By applying materials containing conductive metals to the bottom of the porcelain, there is a gradual heating of the base of the container that is progressively distributed throughout the piece, allowing slow cooking or maintaining the heat. After several researches in order to find the perfect balance of heating so as not to induce the porcelain to break, here is the birth of a new line: Gastronorm Induction line.
Gastronorm Basic and Gastronorm Gourmet lines are available for induction, porcelain products that meet the standardization system of containers for professional use, making them easier to use in the oven and in the refrigerators of the kitchens of every restaurant and not only. In particular, the colors of Gastronorm Gourmet baking dishes, both outside and inside, will make the presentation of your dishes truly unique, keeping them warm for a perfect tasting.
The most original colors of the Gastronorm Gourmet line, available for induction
Why porcelain and induction?
Porcelain itself is a material that maintains heat and allows it to be evenly distributed, qualities that are enhanced with this method of cooking.
The Gastronorm line is perfect for this type of cooking because it allows for a direct presentation of food prepared in an elegant and professional way, both at the table and for buffets.
MPS Porcellane guarantees the same advantages of porcelain also for the induction Gastronorm line, including non-porosity, absence of lead and cadmium and safety for contact with food, guaranteed by ICQ, one of the most important certification institutes.
And that’s not all: all MPS porcelain products can also be used in the oven, reducing the number of items needed in the kitchen. And they are dishwasher safe and easily stackable: ideal for professionals in the Ho.Re.Ca. sector.
Gastronorm Basic line, also available for induction, allows you to create impressive contrasts
Choose the color, the rest is up to Gastronorm Induction
The Gastronorm line anticipates the needs of our customers, like all our products, born from the constant attention to the catering market. A modern line, which allows to enhance the innovation of induction cooking, while maintaining the characteristics that make each Gastronorm product usable in a more traditional way, depending on the needs. Perfect combinations of colors and sizes for every presentation and for the best cooking. Design and elegance of the porcelain containers are combined with those of the induction plate, able to create modern environments with a unique style. All you have to do is choose the color, because cooking is easier with Gastronorm Induction.
