Induction Cooking? What are the Advantages and Disadvantages?

heatless cooking because it does not require an open gas flame or red-hot electric coils. Instead, heat is generated by electromagnetic currents in the burners that respond to metal cooking pots and pans.

When you cook on an induction cooktop, only the pan and food contained within it become hot. As soon as the pot or pan is removed from the burner, the cooktop surface becomes almost cool to the touch.

Advantages of Induction Cooking

Efficiency. The biggest difference between induction cooking and other methods is where the heat is actually generated. Gas and electric stovetops produce heat on a burner. This heat is then transferred to a cooking pan and then its contents. In contrast, induction stove tops generate heat in the vessel. There is no transfer from the burner to the pan. Thus there is virtually no wasted heat. According to studies, induction cooking is about 90% efficient, compared to electric and gas cooking that have 47% and 40% energy efficiency rating respectively.

Safety. Safety is a major selling point. With induction cooking, the burners stay cool (room temperature), eliminating the worry of burning your hands, using hot pads, or dangerous fumes being admitted into the air.

Time-saving. Induction cooktops achieve extremely high temperatures in a short period of time. During the cooking process, any adjustments to the heat are precise and almost instantaneous. Gas heat is fairly precise as well, but it takes longer for the burners to heat the pan to the initial temperature.

Comfort. Induction burners won’t heat up your kitchen. This appeals to chefs, caterers, and even home cooks.

Convenience. Food spills and boil-overs aren't burned on to the stove and are easily wiped off. Most stove-tops are either easy-to-clean glass or ceramic. In addition, you can leave the pot on the burner after cooking without having to worry about excess heat burning your food.

Drawbacks of Induction Cooking

Cost. Typically, induction cookware is more expensive than gas or electric ranges, often starting at about $1,500. If you cooked with gas prior to switching to induction, you may need to rewire your kitchen to accommodate the 240 volts required for most induction cooktops.

Special cookware. For your pan to conduct energy, it must be magnetic. Induction can heat food only through pans made of steel or iron. You can test your cookware to see if it is compatible by passing a magnet across the pan. If the magnet sticks to the pan, the pan will work. Not all stainless steel cookware is compatible with induction cooking.

Availability. Induction cooking in the United States is still a relatively new concept. Therefore, induction ranges are not as widely available as their gas and electric counterparts. As the demand for induction cooktops increases, prices should begin to fall.

Waterless Induction Cookware

World's Finest 7-Ply Steam Control KT17ULTRA Waterless Stainless Steel Cookware Set by Maxam offers inexperienced cooks and novices alike the best of all worlds. The waterless aspect makes it possible to cook healthy, nutritional meals for your family. Secondly, this set also allows you to experience the convenience of induction cooking. The KT17ULTRA set is constructed of 304 surgical stainless steel and carbon steel. Carbon steel is a metal manufactured from the elements iron and carbon. Carbon provides hardness and strength. This heavy-duty set was constructed specifically for induction cooktops and is guaranteed to last a lifetime. Its composition makes it slightly heavier than our other waterless sets. The 7-ply construction (including a layer of carbon steel sandwiched between layers of stainless steel) spreads the heat quickly and evenly. The steam control valve makes "waterless" cooking easy and healthier because it eliminates the need for grease or oil in cooking. This 17 piece set includes several saucepans, and lids, a roaster, skillet, double boiler, and even egg poaching cups.

If you are looking for the perfect set to combine the benefits of waterless and induction cooking, this set is ideal. Consider the purchase of waterless cookware an investment in your family’s health. If you have more questions about waterless cookware, induction cookware or waterless cooking or you are just looking for healthy recipes to prepare for your family, check out our site-- The Gourmets Cookware.

Stainless Steel Cookware—What exactly is Ply?

As a vendor of waterless stainless steel cookware, a question that we encounter frequently is "What is Ply?" and it is almost always followed by "How is that different from element?" Ply or element (the two terms are used interchangeably) refers to the number of layers in the bottom of the encapsulated pan. Many believe the more ply the better! These layers are important because they allow even heat flow and durability. The aluminum conducts the heat well in the inner layers. However, it is not desirable on the outside because it corrodes and comes off on the food. The multi-layers spread the heat evenly, insuring that there are no "hot spots." The thickness of the cookware also reduces chances of the piece warping. Stainless steel protects the food and the cookware itself.

Recently there has been an increase in the number of layers or ply added to the cookware. For cookware to be classified as waterless, it must be at least 5-ply or have five layers. Many companies now feature cookware that has 7-ply, 9-ply and even 12-ply construction. While extra ply will slightly increase the weight of the pan, it does not mean that your food will cook any better or taste any different because of the extra layers. The weight difference in the 7-ply versus the 9-ply, for example, is so slight that if you were blindfolded and picked up the two different ply pans, you would not be able to make a distinction between them. When considering the purchase of cookware, use other factors, such as the number and type of pieces included in the cookware set, rather than multi-ply feature to determine which set is the best choice for you.

The construction of Maxam's 7-ply KT17ULTRA set was initially made for induction-top stoves. If you have an induction-top stove, you must use this type of cookware. This set, however, may be used on any stove-top, including gas.

The KT17ULTRA 7-ply Layer Construction

Layer-1 304 Surgical Stainless Steel

Layer-2 Carbon Steel

Layer-3 304 Surgical Stainless Steel

Layer-4 Aluminum Alloy

Layer-5 Pure Aluminum

Layer-6 Aluminum Alloy

Layer-7 AISI 430 Stainless Steel

Maxam also offers a KT17 set that is similar to the KT17ULTRA set. Both sets offer the same pieces as part of the set and have many of the same features, such as ability to stack cook, steam-control knobs, phenolic handles, and encapsulated bottoms. The extra ply simply adds more bonding agents in the layering process. Because the KT17 does not use carbon steel in its layering, the cost of this cookware set is typically about $100 less than the KT17ULTRA induction set.

Encapsulated (Warp Resistant Bottoms)

The special design of the bottom of each our pots provides extra strength and rigidity that will always prevent warping. The pans stay flat and hug the burner for maximum heating efficiency during the entire cooking process. A flat bottom is important because it allows as much of the surface as possible to be in contact with the heating surface. The thickness of the (encapsulated) bottom inside the stainless steel shell is also necessary for even heat distribution. Not only will hot spots be eliminated that can often result in burnt foods, but the flat cooking surface also sends out heat evenly in all directions.

It is important to note that all pans (not lids) are oven safe up to 350°. However, they should not be used under a broiler. There are many reputable vendors on the Internet that offer quality waterless stainless steel cookware at affordable prices. Before making that purchase, shop around. Most importantly, learn all you can about waterless cookware and waterless cooking. Once you've made an informed decision, I can assure you that you will absolutely love preparing meals for you and your family. To learn more about waterless cooking, you can visit our site-www.thegourmetscookware.com

Several Easy Steps to Cook Delicious Sushi

Sushi is one of the most favorite and traditional food in Japan. In fact, we can make Sushi at home, though the appearance and taste may be not simon-pure, the process of doing Sushi will give you lots of funs. You may not satisfy with your work at the beginning, but practice makes perfect. Only you insist to do it for a few times, you will be gain more happiness. Do you want to try it by yourself now? In this article, we will explore the methods on cooking delicious Sushi. Now, let’s begin to do it!
Step one. Prepare the material
1. Fillings materials: Carrot, Cucumber, Mushroom, Crab, Egg, Mustard… (You can change them base on your taste)
2. Outer materials: Japonica rice, Kelp, Nori,
3. Flavoring: White vinegar, Sugar, Sauce soy
Step Two. Cook rice. We should put more water than usual so that the rice can be soft. Don’t open the pot when rice is done until 10-15 minutes later, then the rice flavor can be released better. Next, put the hot rice into a larger container, add proper white vinegar then stir them with spoon until squeeze them into one.
Step Three. Break the egg, then add to a little of salt and mix well, to fry it in the pan. At last cut it into small sticks.
Step Four. Clean mushrooms, also cut them into small sticks and boil them with a little water.
Step Five. Cut the crab, carrot and cucumber (they should be peeled) into small sticks
Step Six. Strength the Kelp or Nori, put rice on it (maybe the rice feel a little glutinous after you squeeze, you can dip some water) and also flatten it out; then put some mustard on the rice, next put the prepared fillings in the middle of it, you can put it as wide as the rice.
Step Seven. Roll of them together, next cut it into several parts.
Step Eight. To enjoy your works!
There are many kinds of Sushi, like maki-zushi, futo-maki, hoso-maki, te-maki, ura-maki, you can do or create one which base on different tastes.

How to easily Purchase and Prepare Delicious Vegan Veggie Burgers

Even though I am vegan I must admit that I still love burgers. I certainly do not mean burgers made with ground animal flesh, I mean veggie burgers. I love the burger, I love the toppings, I love the bun, and I love the side dishes. And I love that it can all easily be vegan.

First comes the burger itself. You can, of course, make your own burgers. While I greatly admire those who do this, it is simply beyond my current culinary skill or enthusiasm. I purchase frozen veggie burgers from my local grocer. Most grocery will stores carry some form of veggie burger, however a grocery store with more of a healthy food emphasis will likely have a greater variety. If you are vegan do be certain to find a variety of veggie burger which is vegan. A surprising number of veggie burgers contain such things as eggs and cheese. Generally, if I don't see the work "vegan" prominently displayed on the package I won't purchase it.

I tend to loosely categorize veggie burgers as denser or lighter. I consider vegan Boca Burgers to be a bit denser, and perhaps closer in consistency to a traditional meat burger patty. I consider most varieties of Gardenburgers and Sunshine Burgers to be of a lighter consistency. Lately I have been enjoying Amy's All American burger, which I feel is somewhere in the middle. Heating a veggie burger with a microwave is fairly easy. It is probably best to consult the instructions printed on the box the burger patty comes in as to microwaving instructions for the specific product that you are preparing. I like to use a microwaveable plate to heat the patty on. Often I won't place the patty directly on the plate, but will place two wooden chopsticks under the patty. I do this because I have had plates break as a patty went from frozen to hot rather quickly. If the patty is frozen I'll heat for a full minute on one side, flip it over and heat for an additional 15 seconds or so. If the patty is not frozen I'll heat for slightly less time.

While the burger is heating I will simultaneously be toasting a bun. I like a sprouted whole wheat bun, but you can use virtually any type of bread, or none at all, to make a great burger. I like the bread and all toppings to be vegan. I won't stress this for every ingredient I list, but I personally like it all to be completely vegan.

You can certainly use the traditional condiments, and put ketchup, mustard, relish and / or pickles on your burger. There is a reason this is so popular. This comes as close as I would want in taste to the meat burgers I ate years ago.

Mayo is another condiment many people enjoy on a burger, and there are some great vegan mayonaises out there including Vegenaise and Nayonaise. I've never liked mayo on burgers, but I do love it on Tofurky sandwiches. Go figure.

I don't often have vegan cheese on hand, but if I do I will add that. This is the one ingredient that you might want to heat along with the burger patty. I'd put it on after I flipped the patty for the last 15 seconds or so of heating, and would not start out with it on the frozen patty.

As some veggie burgers can be a little dry I will often add a topping with some oil such as olive tapenade, sun dried tomatoes in olive oil, or (if I have it) avocado slices. This will really add a lot of body and flavor to the burger.

A tomato slice is a fantastic addition to any burger. A nice red tomato slice looks fantastic and tastes great.

I always like to add a lettuce leaf or two. This adds a great crunch, and I always have some lettuce in the fridge.

A few slices of an onion can add a lot of zest to a burger. The classic onion for this would be a red bermuda, but I think any onion be it vadalia, white, or yellow, would be just fine.

Sautéed mushrooms are great on burgers. However, I've never put them on a veggie burger. It's too much work! My guess is that most people who are up to sautéeing mushrooms aren't eating frozen burger patties. Still, very tasty.

For some reason I like to have a little something on the side when I eat a burger. I don't know why, the burger is usually enough to eat, but I really enjoy a small side dish.

If you cut into a tomato for that tomato slice, why not dice up the rest of the tomato for a side dish. You can even shred up a bit of lettuce and voila!, you have a side salad.

Potato chips. I love potato chips. For me a little can go a long way, and I can stretch a smallish bag for one week of lunches.

And, finally, don't forget the pickles. If I have nice deli style spears I'll put one of those on the side. If I don't, I'll go with a few pickle chips, which I always have a jar of in the fridge.

So there you have it, an easy and delicious vegan lunch. Enjoy every sandwich!

Sicilian Olive Oil - From Sicily With Love

Olive oil has become very popular in American kitchens in the past twenty years. The majority of households have at least one bottle of olive oil in their arsenal of cooking supplies. What a lot of people do not know are the subtle and not so subtle differences between the different kinds of olive oil.

On the production side there are two classifications of olive oils. Virgin olive oil is oil that is produced physically, without the use of chemicals. Refined olive oil has been chemically treated. These chemical treatments are used to counterbalance the strong tastes that some oils have from their acid content. Pomace olive oil is pulled from the solid byproduct using chemicals and heat.

There are also retail classifications which most people are at least vaguely familiar with. Extra-virgin olive oil is the least processed oil from the first cold-pressing of olives. The acidity of extra-virgin olive oils must be 0.8% or less and cannot have any refined oil. Virgin olive oil is from the second pressing of olives with acidity less then 2%. Virgin olive oil also cannot contain any refined oil. Pure olive oil is a blend of refined olive oil with one of the virgin oils. Regular olive oil is also a blend of the two but must have an acidity of 1.5% or less. Olive-pomace oil is a blend of refined pomace olive oil and in some cases virgin olive oil. This oil is edible but is rarely sold at the retail level.

Review of Fagor Pressure Cooker

A leading brand in the cookware production, Fagor is based in Spain and its reputed to be the fifth largest appliance manufacturer in Europe. They opened up their brand branch here in the United States in 1992 - Fagor USA to better operate and cater to the ever increasing wants and demands of the American market.

Fagor pressure cooker comes in a number of sizes and models to go with the exact wants and needs of your family. They have rapida, splendid, elite, duo and futuro which are all finished of premium 18/10 stainless steel. They contain handles that are ergonomically design for convenience and easy handling. They boast of triple safety features which are the two independent overpressure release valves, dual pressure control valve and safety locking handle. All of these inhibit and control accidental pressure release and over pressure build-up. Looks and design wise, they appear very sleek and elegant. They are suitable and sensible for utilize on all types of cooking surfaces - electric, gas, induction and ceramic. When you buy Fagor pressure cookers, they contain a limited ten year warranty and a recipe book. Even more to like about this product is that they are dishwasher safe so clean-up is a breeze.

Fagor pressure cooker is definitely worth checking out if you are looking for an equally stylish brand and functionality but is reasonably priced. It has a lower price in comparison to other European brand but offers the same sophistication and quality performance. Offering a number of sizes and types, they are very versatile and flexible and will surely be an immense addition to your kitchen.

Presto Pressure Cookers - Product Review and Evaluation

Presto pressure cookers are manufactured by National Presto, a US company founded in Wisconsin in 1905. Known for providing innovative products to cater to the needs of the American consumers, it is a famous brand in the houseware business .

Presto pressure cookers can be seen either in aluminum or stainless steel materials. They both come in 4, 6 and 8 quart sizes to adjust to the identifiable size and needs of the family. The aluminum ones are strong and heavy-gauge piece of kitchen cookware that provides quick and even heating. Their parts include a pressure regulator which automatically maintains the cooking pressure and a cover lock indicator to indicate the presence of pressure inside. The stainless steel cookwares are completed for resilience and easy cleaning. They also include rapid heat absorption because the bottom is tri-clad base which features a layer of aluminum sandwiched between two layers of stainless steel. They contain ergonomic and stay cool black handles and safety features love strong-lock lid, pressure indicator and overpressure plug.

If you are looking for a no-frills pressure cooker, just the basic stuff, then Presto pressure cookers are the one for you. They are very simple to utilize, practical and has the basic safety features. They have contemporary designs as well and contain variety of styles and sizes to choose from. The best thing about this product is its price. For as low as $35 (the high ends ones are $50-$100) you can already own this piece of tool in your kitchen. If you need functionality and basic stuff that is affordable and long-lasting, then this brand is worth checking out.