Italiano
The advantages of an induction cooker compared to its gas “sister” have already been listed repeatedly.
The main ones are cleanliness, energy savings, safety, and practicality.
There’s yet one more tho, concerning its lower environmental impact.
To prove this, a team of researchers from the Polytechnic University of Shanghai carried an experiment (you can read it HERE).
In a kitchen of just under 10 square meters, a pan filled with peanut oil was heated until it was brought to a temperature close to its smoke point.
This was done first with a traditional gas cooker, and then with an induction cooker.
Well, in the second case, the following were found:
– a 27.3% reduction in overall emissions of the so-called Volatile Organic Compounds after just 15 minutes of thermal action;
– 23.6% reduction in the formation of potential “ozone precursors” (OFPs)
– 26.8% reduction in emissions of ultrafine particulate matter PM2.5
– 63.3% reduction in CH4 emissions
– 94% reduction in CO emissions
– Zeroing of CO2 emissions
Impressive, huh?
This is not only due to the different types of combustion (gas combustion obviously releases a good dose of carbon monoxide and methane), but also to the fact that, as it states on the paper:
“induction cooktops have a more uniform and concentrated heat utilization rate, resulting in lower ambient temperatures around the pot and suppressing the production of some pollutants”.
So yes. Another small victory for induction cooking.
There are still other points to discuss about the difficulties encountered in installing a kitchen of this type (cost; high energy requirements; complete replacement of cookware; poor practicality according to “old-fashioned” chefs).
But the advantages continue to emerge clearly!
In any case, either if you’re “old school” or not… I do have the right equipment for ya!
