Induction Cooktop without Pulse Mode: Is It Worth Paying Extra or Regular One Is Better?

Induction Cooktop

An induction stovetop is a robust and effective helper at any kitchen. All brands and models have the same operation principle but differ in heating method. Here I will review their features, try to determine if it is reasonable to pay extra for a non-pulse induction cooktop, and address the relevant cookware as well.

The main element of this device is an induction coil installed under the ceramic glass surface. When you turn on the cooktop, the current is supplied to the coils to generate an electromagnetic field around them. The cookware bottom gets heated by the eddy current flowing through it.

This way, the burner won’t work if there is no pan on the top.

Compared to a conventional cooktop, an induction one:

  • saves up to 30% of kW of power;
  • safe for accidental touches in the hot area;
  • does not heat up the air around it;
  • has many features and settings.

What Is a Non-Pulse Сooktop

Now we have come up with the two different heating methods. It’s hard and wrong to speak about their pros and cons if you don’t know their peculiar features.

Pulse method

The current is applied to the coil in certain time intervals.

For example, this method is also applied in a conventional electrical iron with a heat control unit. You set the upper heating limit for the ironplate. As soon as it reaches the limit, the thermal contact switches off the device and later turns it on again.

What Happens in the Cooktop

Burners have different power levels. The higher the number, the faster and more intense the cookware heats up. At the peak point the heating stops and continues again as the pot or pan bottom (not ceramic glass) cools down.

When reducing the power, we do not reduce the power value but increase the time interval for switching the burner on/off. It means that the cooktop power of 1000 W will be the same at any power mode, but the time interval will change with longer intervals at lower values (numbers).

This heating method is called pulse heating.

Non-pulse (constant)

As the name suggests, the current is applied to the coil constantly. The power is adjusted by changing the voltage frequency. In this case, by selecting the power level we actually change it (power).

It is convenient for cooking meals requiring constant slight heating. For example, when you melt chocolate or butter or make a delicate dessert. Non-impulse mode is a good choice for simmering and cooking aspic or milk porridges. And your favorite pancakes will get fried evenly and thoroughly instead of getting burnt.

Advantages compared to the pulse heating:

  • Selecting the optimum temperature – the food heats up evenly and doesn’t stick to the cookware;
  • No heat fluctuations that may affect the food structure.

It’s worth mentioning that gas and electric cooktops have the same advantages.

How to Choose Cookware

If you decide to buy an induction cooktop, get ready to say goodbye to most of your saucepans with thin walls. Such pans can be used on conventional cooktops.

There’s a good reason why we’ve studied the operation principle of induction models. The cookware bottom heats up with the help of eddy currents. This is a property of ferromagnetic materials:

  • cast iron;
  • porcelain-enameled and stainless steel.

Note that 90% of successful and high-quality cooking with an induction cooktop depends on the correct selection of cookware. And expensive models have a "stranger" detection feature and just won’t switch on the burner.

It’s also important to have an even bottom that firmly lies against the ceramic glass. Otherwise, at the time of heating you may hear the burner humming and cookware vibrating.

You can understand if a pan is suitable for an induction cooktop with a special icon on the package.

Bottom Line

To sum it up, non-pulse cooktops and conventional stovetops have an important advantage — steady heating of the cookware bottom.

If you don’t cook any culinary delights that require stable low temperatures, there’s no need to pay extra for a non-pulse technology.

If you’re not ready to say goodbye to your favorite thin-wall pancake pan and spend some money on special cookware, you’d better stick to the conventional stovetop.

Leave a Reply

* Copy This Password *

* Type Or Paste Password Here *

For security, use of Google's reCAPTCHA service is required which is subject to the Google Privacy Policy and Terms of Use.