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Cooking With a Magnetic Field?

Panasonic’s 2013 appliances draw you into high-tech cooking

By Zoe Ackah
Special Features Editor
Created: November 24, 2012 Last Updated: January 30, 2013
Related articles: Technology » Products
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So sensor-tive

Infrared Sensors in the Panasonic Induction Cooktop accurately monitor food temperature. (Panasonic)

Infrared Sensors in the Panasonic Induction Cooktop accurately monitor food temperature. (Panasonic)

What makes Panasonic’s induction stovetop so precise is the addition of infrared sensor technology. The sensors can tell exactly how hot the food is inside the pot and make split-second corrections. 

“The recovery time is so fast,” says Harding. As soon as something cold is added to the pan, the sensor tells the cooktop to respond, keeping the temperature perfectly even.

“It takes out the variables and guesswork,” explains Harding. 

What does he mean? Precise, even temperature ensures that every pancake is the same colour, every piece of fried chicken is golden on the outside and cooked on the inside, your hollandaise sauce doesn’t separate, and you’ll probably improve your low-fat, healthy cooking too.

If all you can do is boil water, it does that four to five times faster than any other type of stove. Speed heating and sensor technology working together to create serious responsiveness.

The sensor can also tell when a pot boils dry or is lifted off the stovetop, making it extremely safe.

Because the whole system uses electromagnetic induction, you must cook with stainless steel or cast iron. Glass cookware, copper pans, and aluminum won’t work. You can look for cookware with the induction cooking symbol, but chances are most of your pots will work.

Convectional wisdom

Panasonic twin-fan convection oven. (Panasonic)

Panasonic twin-fan convection oven. (Panasonic)

You couldn’t pair such an interesting cooktop with a lukewarm oven, so Panasonic’s sibling oven is state-of-the art. 

First of all, it’s a convection oven, so already everything you bake will rise higher and bread will be crustier. When you roast or broil it is going to be crispy on the outside and juicy on the inside.

“It’s much more advanced than the one I have at the restaurant,” says Harding. 

Unlike his industrial convection oven, the results Harding got from the Panasonic were perfectly even. Why?

Panasonic has added a twin set of fans and a secret “third burner” to make sure the oven delivers precisely the same temperature to all corners.

Invert your electricity bill

Built in Panasonic Inversion Microwave. (Panasonic)

Built in Panasonic Inversion Microwave. (Panasonic)

Precise and energy-efficient cooking is certainly the theme here. Good Housekeeping called previous inverter-tech microwave models from Panasonic the “even-heating champs.”

Most microwaves have a single level of power. That single output level turns on and off while the food spins—those intermittent groans you hear means the cooking apparatus is turning on and off.

The result is uneven cooking, with rubbery food on the outside, and undercooked food on the inside.

The Panasonic model we saw has three different output levels that are delivered constantly to the food. The more sensitively tuned frequencies penetrate the food, helping cook it evenly all the way through. This method is more likely to maintain the natural texture and colour of food.

“Inverter” actually doesn’t refer to the consistent delivery of microwaves; it refers to more efficient use of electricity. The Panasonic microwave’s inverter circuit uses less electricity but delivers more cooking power, making it cheaper—and faster—to operate.

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