A flat glass stove, also known as “Action Cook Top” or a thermal stove, is a modern device that uses electromagnetic energy to cook food, providing faster cooking and more efficient energy consumption, and enhances safety levels in the kitchen. This burner is easy to clean and is an environmentally friendly option. According to the “Testing Tebell” website, it helps to keep a healthier house compared to gas stoves.
The thermal induction stove is part of emissions -free cooking technology, which was released at the Chicago International Fair in 1933, and resulted in “these impressive modern stoves.”
After only 3% of the United States’ homes – for example – acquired thermal stoves until 2022, the data indicates that “approximately 70% of the participants are considering using them in the future,” according to the consumer experiments for 2022. Other data indicates that more than 35% of European homes use these stoves.
The size of the global market stoves market is estimated at $ 27.67 billion in 2024, and is expected to grow at an annual growth rate of 6.2% between 2025 and 2030. This growth is attributed to the increasing trend towards the latest kitchens because of its comfort and safety.
How does the heat stove work?
According to the New York Energy Research and Development Authority, thermal induction stoves or cooking surfaces work, by “urging” an electromagnetic current generated by a metal file inside the stove, to move directly to the utensils and minerals placed on its surface, detailing the heat inside it to cook or heat any food or liquid containing it, without heating the glass surface below the pot, which improves the efficiency of cooking and the integrity of the kitchen.
Usually, urging stoves contain circles called cooking areas, which work as a channel to generate heat when applying utensils or pans on them; But it only heats when the utensils are placed on their surface.
Advantages to cook the heat induction stove
These are the 5 most important advantages of cooking with a thermal induction stove, compared to the traditional electrical and gas stoves, according to Chef Peronella:
Cooking faster and more accurateAs soon as the cooking utensils touch the surface of the stove, the thermal induction raises the heat quickly that enables it to boil a degree of water within 2 to 3 minutes, or almost 20-40% faster than the traditional gas and electricity stoves, “according to the US Department of Energy.
Frequent temperature control It prevents the burning of food, just as the heat induction raises the heat quickly, it also reduces it quickly; The accurate control of the temperature and its distribution evenly contributes to maintaining a quiet temperature without burning food or the need to monitor a vibrating flame.
Chef Lorenzo Peronella, winner of the “Best Chef of the Amateur” award, advises to be very careful before adapting to the use of a new thermal urge stove in preparing meals, through some experiments with energy settings “to find the perfect temperature.”
Health and safety benefitsThe lack of a thermal induction stove starts or stops the heating when the cooking utensils are removed, it is a feature to prevent the stove from operating or leave it by mistake.
And since thermal induction only heat cooking utensils, the rest of the surface remains relatively cold, “which greatly reduces the chance of burning when touching the stove.”
In addition to the lack of an open flame, it means leaving tools like a wooden spoon or a towel towel on the cooking surface, it will not be damaged or exposed to the fire.
Research published in late 2022 also shows that “gas stoves leak harmful pollutants, including carbon monoxide and gasoline,” even when they are turned off “; while thermal induction stoves – with ventilation – help maintain internal air quality at home.
More efficiency and energy saving, In thermal stoves, cooking utensils are the source of heat, instead of flame or electrical files, which achieves greater efficiency and less energy consumption.
It makes the thermal induction stoves “more efficient by up to 15% of standard electrical stoves, and enjoys efficiently that exceeds the efficiency of gas stoves almost three times.”
Also, the failure to issue the heat induction stoves for pollutants or the lifting of the kitchen, provides the energy consumption used in the operation of ventilation and cooling systems.
Easiest cleaningWhere the surface of the surface made of glass and ceramic for the heat stove is very easy, compared to the task of removing and wiping the exhausting gas stove networks.
Chef Lorenzo indicates that “cooking with thermal research, only heats the cooking utensils, which means that any spill or scattering on the surface of the stove, except for the direct area of the cooking area used, can be wiped immediately safely, which helps to avoid charging and accumulate dirt that is difficult to clean.
The most common mistake when cooking on the heat stove
These are some of the errors that must be cautious when using the heat stove, according to the chefs of professionals and experts in this type of stove:
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Cooking using incompatible cooking utensils
According to Chef Peronella, “Thermal induction stoves need a specific type of utensils made of” cast iron, stainless steel, or enamel -painted “; The thermal is better. “
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Choose a fate or frying pan that does not fit with the diameter of the stove
According to Chef Michael Handal, a professor at the Institute of Cooking Education, “If the pan is very small for the stove circles, you will not heat up properly or will not heat at all.
To avoid these problems, Erika Hollande-Tul, director of the cooking department in the “The Colinary Edge” magazine, recommends buying a heat stove and then buying utensils with a totally identical to the cooking circuits on its surface.
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Not to understand the best way to clean the cooking surface
In addition to the error of not scanning any spills that fall on the surface of the stove quickly, the use of inappropriate tools and cleaning products, such as metal scales, stainless steel, and coarse sponges; “A fatal mistake too.” According to Michael Handal.
To avoid damage to the cooking surface, it is sufficient to wipe it with a damp cloth or soft sponge with a small amount of dishwashing soap between each use, to keep it clean.
It is also recommended to use a plastic scraper to gently remove the spills residue, along with vinegar or a dedicated definition for thermal induction stoves to remove the remains, then rinse it with a towel to prevent surface damage.
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Move the pans on the surface of the stove
According to experts, it is not recommended to move the pan or others over the heat stove, in order to avoid the risk of scratching the glass surface or its destruction.