The Pros and Cons of Induction Cooking

Though induction cooking has been popular in Europe for decades, it's finally gaining traction stateside. Gas stoves, which hurt the environment, are being phased out in countries like Denmark, the Netherlands, and Australia, and some U.S. cities, including Los Angeles, New York City, San Francisco, Seattle, and Washington D.C., have adopted rules to ban or restrict the use of natural gas in new homes and support all-electric construction. The move away from gas means that many homeowners are transitioning to more efficient appliances, including induction stoves.

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We asked kitchen experts about the pros and cons of induction cooking and how it compares to electric cooktops.

• Rachelle Boucher is an executive chef, electric kitchens expert, and founder of Kitchens to Life.
  
• Mike Williams is vice president of sales and marketing at Kenyon.

What Is Induction Cooking?

Induction cooking uses electromagnetic energy to create heat right inside your pots and pans. When cookware is placed on the glass cooktop surface, the magnet below the glass is triggered, resulting in friction and heat generation. Pans essentially become burners. Induction cooking is available in a single "burner" or heating zone, a cooktop with multiple heating zones, or via a range.

"Induction cooktops revolutionize your cooking experience compared to traditional electric ones by directly heating cookware through electromagnetic induction, ensuring lightning-fast and super-efficient cooking," says Mike Williams, vice president of sales and marketing at Kenyon, which manufactures a specialty line of induction cooktops.

Cookware Compatibility

Because electromagnetic waves are used to cook and produce heat, induction cooking requires magnetic cookware. "If your pan boasts a magnetic stainless steel, cast iron, enameled iron, or nickel base, it's induction cooktop compatible," says Williams. Fully clad cookware brands like All Clad and Le Creuset have suitable pans. Some appliance manufacturers, like Kenyon, also sell cookware that's custom-designed to work seamlessly with induction cooktops.

Pros of Induction Cooking

From easy clean-up to faster cooking, there are ample reasons to consider induction cooking.

Air Quality

Put simply, induction cooking is better for the environment. "Natural gas creates unacceptable amounts of pollution with methane and particulate matter in the air," says Rachelle Boucher, executive chef, cooking appliance trainer, and founder of Kitchens to Life. "With induction, there's less need for air conditioning and ventilation."

Safety First

Induction cooking is flameless, so it's safer than gas. With no open flame, there is no fire, so you're decreasing the likelihood of burning a potholder&#;or more dangerous conflagrations.

Energy Efficiency

Induction stoves and cooktops are more powerful, but also more energy efficient than electric or gas, since heat isn't lost in the transferring process. With gas and electric ranges, a lot of energy is expended in the air around the pots and pans. With induction, only the cookware heats.

Quick and Consistent

Boucher prefers cooking with induction because it's faster and more precise. Not only does it heat two to three times more quickly than gas, with induction, you don't have to wait for the heating element to transfer to the pan because the pan heats up directly. "You can [also] choose a specific temperature and it's more consistent," she says. When you turn the burner off, the heat transfer stops immediately, which means there's less of a chance of foods boiling over or overcooking.

Easier to Clean

Clean-up is a cinch, with no pesky dials, burners, or knobs to scrub around, and the smooth glass top stays cool, so drips and splatters won't stick and burn. Because the unused surface doesn't heat up, the cooktop effectively becomes additional counter space for cooking utensils, cookbooks, and other items you wouldn't place on a hot stove.

Another incentive to make the switch is government rebates. The Inflation Reduction Act, which went into effect in , provides funding for rebates to households that install new electric appliances, including modern induction stoves.

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Cons of Induction Cooking

There may be a few hurdles, including a learning curve and the price tag.

Purchase Price

You may need to invest in new pots and pans if your nonmagnetic copper, glass, aluminum, and ceramic cookware is not induction-compatible. And if your favorite wok has a round bottom, you can't just add a ring to your cooktop&#;you'll need either a flat-bottom wok or a special induction wok.

Learning Curve

While induction's speed is an advantage, it requires a rhythm and pace of cooking that differs from gas or electric, and may take time to adjust to. A home cook may initially be confused by the appliance's disappearing touchscreens&#;or the fact that when pans are removed from the cooktop, it turns off. This is a disadvantage initially, but some appliance companies provide loaners and the opportunity to "try before you buy" in a showroom kitchen.

Scratches on Surface

Because induction cooktops are glass, there is a possibility they can scratch or break. Look for silicone mats to safeguard the glass top and prevent pans from slipping.

Understanding Induction Cooking

Induction cooking is a modern technology that has gained traction in recent years. It offers several advantages over traditional cooking methods, but it also has its own set of disadvantages. In this section, we will explore how induction cooking works, what sets it apart from other cooking methods, and why you might consider choosing induction cooking for your kitchen.

Induction cooking operates by using electromagnetic fields to directly heat the cookware. Unlike gas or electric stoves, induction cooktops do not generate heat themselves. Instead, they create a magnetic field that induces an electric current in the cookware, which then heats up. This direct transfer of heat bypassed the need to heat the cooktop itself and results in faster cooking times and more precise temperature control.

What makes induction cooking different from other methods is its efficiency and safety features. Since the heat is generated directly in the cookware, there is minimal heat loss, making induction cooking highly energy-efficient. Additionally, the cooktop surface remains cool to the touch, reducing the risk of burns and making it safer for households with young children.

So, why choose induction cooking? Apart from its speed, precision, and safety features, induction cooktops offer easy cleanup and sleek design options. The smooth, glass-ceramic surface is easy to wipe clean, and spills do not get baked onto the surface. Induction cooktops also come in various sizes and styles, allowing you to find one that matches your kitchen aesthetics.

While induction cooking has many advantages, it is essential to consider the disadvantages of induction stoves as well. These include the need for induction-compatible cookware and a higher upfront cost compared to traditional cooktops. Additionally, induction cooktops heat up pans quickly which can cause severe burns. Lastly, induction cooktops are complicated in their operation and are often complicated to diagnose and repair.

In conclusion, induction cooking offers numerous benefits, including faster cooking times, precise temperature control, energy efficiency, and safety features. But don&#;t just focus on the benefits. Consider the limitations of induction cooking. When choosing a cooking method, it is essential to weigh both the advantages and disadvantages of induction stove to determine if induction cooking is the right choice for your kitchen.

Disadvantages of Induction Cooking

Recognizing these 4 disadvantages will help you make an informed decision regarding whether induction cooking is right for you and your family.

1. Cookware Compatibility

When it comes to induction cooking, not all cookware is created equal. Induction cooktops use magnetic fields to generate heat directly in the cookware, which means that only certain types of cookware are suitable for this type of cooking.

So, what types of cookware are suitable for induction cooking? The key is to look for cookware made with magnetic materials such as cast iron or stainless steel. These materials allow the magnetic fields to penetrate the cookware and heat the contents efficiently. Aluminum, copper and glass cookware won&#;t work on an induction cooktop. Some aluminum and copper cookware are made with a metal base that makes the items compatible with induction cooktops.

Not all stainless steel cookware is compatible with induction cooktops. Some stainless cookware doesn&#;t have enough magnetic metal to heat up in an induction field.

You can often check cookware using a magnet to determine whether it will work on an induction cooktop. If a magnet will stick to the bottom of the cookware, you&#;ll likely be able to use it for induction cooking.

When purchasing cookware for induction cooking, there are a few things to consider. Firstly, check if the cookware is labeled as induction-compatible. This ensures that it is specifically designed to work with induction cooktops. Secondly, pay attention to the flatness of the cookware's bottom. A flat pot or pan will heat evenly. Next, consider the size and weight of the cookware. Induction cooktops have specific size and weight limitations, so make sure the cookware you choose falls within those parameters.

2. Safety Concerns and Precautions

When it comes to induction cooking, there are a few safety concerns that users should be aware of. While induction cooktops offer many advantages, it is important to understand and take precautions to ensure a safe cooking experience.

One of the main safety risks associated with induction cooking is the potential for burns. Induction cooktops heat up pots and pans quickly, so cookware can reach high temperatures. Without a flame or glowing element under a pot or pan, the cookware may not be visually perceived as being hot. It is crucial to be cautious when handling pots and pans on an induction cooktop. Always use oven mitts or pot holders to protect your hands and avoid direct contact with the cookware unless you know that it is already cool.

Additionally, it is recommended to avoid using induction cooktops if you have a pacemaker or other medical devices that may be affected by electromagnetic fields. While the electromagnetic radiation from induction cooktops is generally low, it is always best to consult with your doctor if you have any concerns.

Overall, by following these precautions and using common sense, induction cooking can be a safe and enjoyable cooking method. To ensure the longevity and optimal performance of your induction cooktop, it is also important to refer to the manufacturer's instructions and regularly clean and maintain the appliance.

3. High Up-Front Cost

One of the main disadvantages of induction cooking is the initial cost of purchasing an induction cooktop or stove. Here are the reasons for the high cost of induction cooking appliances:

• Technology: Induction ranges and cooktops use high-tech electronic circuit boards and components to produce and control the electromagnetic field. Standard features like precise temperature control, safety sensors, and flexible cooking zones drive up the price of induction cooking appliances.
• Copper coils: Induction cooktops have copper coils that are wound more closely together, creating a stronger magnetic field. These coils are expensive to manufacture.
• Ceramic class cooking surface: The ceramic glass cooking surface on induction cooktops and stove cost more to produce than standard metal cooktops. Although the ceramic glass surface isn&#;t heated by the induction elements, it is heated by the bottom surface of cookware so the cooktop must be heat-tolerant. This adds to manufacturing expense of induction cooktops and ranges.
• Safety features: Induction cooktops have grease filters and conformal coating to protect the electronics and components from heat and spills.
• Industry scale: Induction cooktops and stoves have only been around since the s. The induction cooking industry is still relatively new and not yet as popular as gas and electric cooking. Manufacturers don&#;t produce enough induction appliances to reach an economy of scale yet. Prices of induction cooktops and ranges can be expected to come down as the technology becomes more popular.

When considering whether to buy an induction cooking appliance, consider the high up-front cost of the cooktop or range when making your decision.

4. Complexity of Repairs

Because induction cooktops have multiple electronic control boards, sensors and safety features, diagnosis and repair of failures can be complicated even for the best appliance repair technicians. Circuit boards aren&#;t easy to test. Sometimes multiple control boards need replacing when a failure occurs. Electronic control boards in induction cooktops and ranges are typically expensive. Also these boards are not often carried as truck stock by service technicians, so delays in repair can be expected when facing an induction cooktop repair.

While you can mitigate the cost of induction appliance repair and replacement through covering the item with a whole home warranty or similar protection plan, you may still experience repair delays due to the availability of induction appliance repair parts.

Consider these repair factors when deciding whether to use induction cooking.

While induction cooking has its limitations and drawbacks, it is still a popular choice for many households due to its fast and efficient cooking capabilities. If you are considering an induction cooktop or stove, make sure to assess your cooking needs and preferences, and keep these disadvantages and limitations in mind to determine if it is the right choice for you.

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