Now the fast pace of life and the pursuit of leisure comfort are welcomed by young people, many of them consider an induction cooking unit as a device that combines convenience, health and economy. That is why they are increasingly being invented for Chinese cuisine.

The sales performance of the induction cooker unit is promising and has great market potential.

High price of gasoline in China – A better alternative is the induction cooker

In recent gas price increases, the induction cooktop turns out to be one of the “new favorites.”

In induction cooking, heat is transferred from the stove to the pot by means of a magnetic force. On powerful commercial units, cooking is two to three times faster than on electric or gas stoves. The smaller home version is less impressive for its speed: it takes about four minutes to boil two cups of water, which is only slightly faster than a home gas stove.

However, the induction cooktop intrigues many cooks for other reasons. On the one hand, the cooking surface remains cool to the touch while the heat is conducted magnetically to the pot. Plus, chefs say the heat can be turned up and down much faster and with greater precision, which is important when making sauces.

Psychological obstacles that prevent the Chinese from using these kitchen utensils

There are two main factors that seem not to be good news for the induction cooktop industry. Traditionally, Chinese people like big fire, they are not very accustomed to electric power frying pan, and they are also afraid of the problem of heat radiation, which is not clearly stated in any authoritative documents. So the idea of ​​heat radiation is vague, people wonder about the quality of the induction cooktop and worry about whether it would harm their health.

Quality tests: lack of national standard for radiation problems

Induction cooker unit radiation parameters are not yet mandatory national accreditation standards.

It is understood that for the household induction cooker unit to enter the EU, the United States and other markets, it must go through some local authentication, such as the European Union CE, Germany GS, electronics, CB room, American ETL certification. With the certification, the market is “Approved”. Currently, only a few export induction cooktop brands will meet international standards.

For the domestic market, consumers must “polish” their eyes, weigh the merits, and purchase selectively. Under the existing national standardized management system, our GB does not keep pace with the international standard. IEC standards have not been developed. Consumer should better choose some well-known brand in China to better avoid the quality problem.

Popular brand for induction equipment in China

Midea;

Galanz;

GREEN

Induction cooking combines high performance and energy efficiency

Benefits of induction cooking

better heat

Induction stoves are on par with gas stoves and higher than electric stoves in terms of heat output. The best induction models can achieve up to 3500W output. Plus, there’s almost no wasted heat. A typical induction cooktop applies about 85 percent of its heat output to cooking, while a gas cooktop can only achieve about 40 percent.

Accuracy

Heat levels can be adjusted in very fine increments and instantly.

Easy cleaning

As is the case with most smooth ceilings, cleanup is a doddle, especially since there’s no need to wait for the unit to cool down.

Security

Heat is generated only in the pot or pan, so you’re less likely to burn. Also, induction uses electricity, so there is no danger of gas leakage either.

Disadvantages of induction cooking

Cookware

Because it uses electromagnetism, induction cooking requires the use of ferrous (containing iron) cookware, which is often marked induction-safe on its label. Copper and ceramic will not work on most current models, although induction cooktops are being developed that can handle any type of metal.

One drawback of induction cooking is that it only works with pots and pans that contain iron or some magnetic material. Cast iron pots work, but most stainless steel and copper ones don’t (the new line of All-Clad skillets is an exception). JP Prince sells Mauviel’s line of heavy gauge iron core pots and pans. The pots are expensive, though: a 9 1/2-inch casserole is $105, a 9 1/2-inch sauté pan $82.50.

energy saving

The 2000 watt induction stove boils 1kg water only takes less than three minutes, saving the cost of food, on the other hand, the traditional gas stove will need more time and energy to do the job. Heating elements beneath a ceramic glass surface use electricity to produce a magnetic field that heats only the cooking vessel, and the cook can go from extremely low to extremely high settings and back again almost instantly. The food heats up much faster, which saves energy. Induction cooking is about 90% energy efficient, while gas and electric are about 50% and 60% efficient, respectively.

It’s not mainstream in the housewares and kitchenware industry right now, but it has great potential

Induction cooking is not a radical new technology – it has been widely used around the world for a long time. But, for whatever reason (perhaps due to a lack of proper information and explanation), when it was first introduced to North America a few years ago, it never really caught on. Until very recently, few outside professional circles had heard of it, and those who had heard it were often confused about what it is. But, more or less suddenly, that is finally changing. In fact, some familiar with the field suggest that within five to ten years, induction cooktops may almost completely capture the field for new installations around the world.

With recent improvements in technology, induction cooktops are now better than ever and even more affordable than ever.

Futures Market

Although companies need to improve the technology and prevent the induction cooker from electromagnetic leakage, the industry standard solution to this problem is still essential. I believe that the relevant Chinese department should take this matter seriously as soon as possible.

Experts believe that the induction cooking unit can replace traditional gas stoves and microwave ovens in all of the millions of families in China. So if it comes to fruition, it’s an unbelievably large market you can imagine, just think how much familiar China it had.

Manufacturers or suppliers from China are now in fierce competition with each other in the domestic market. Focusing on quality, safety concerns, and creative design are the most important issues in my opinion.