In it, she looks at the drawbacks of gas-burning stovetops and what the future holds for chefs in Australia, where, in places such as the Australian Capital Territory, “plans are underway to phase out domestic gas use, and gas infrastructure is no longer required for new suburb developments.”
The article goes on to look at alternatives to gas once it’s no longer an option, and induction cooking gets a thumbs up from experts that Gorman spoke with.
Gorman spoke to Fiona Mair, a test kitchen coordinator at the consumer affairs group Choice who has been testing stovetops for 23 years.
“You’ve got the induction cooktop, and you’ve also got the ceramic, which looks the same as an induction but it has got electrical coils,” Mair told The Guardian.
She added that due to reduced cooking times, induction cooking can be more energy-efficient than ceramic stovetops and that tests by Choice have found “induction is the fastest to boil water with an average of two to three minutes where ceramic takes seven minutes”.
She also talks about how the technology behind induction cooking directly heats the pot or pan, makes induction stovetops safer “because it never gets hot”.
You can read the rest of the article here.
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