Many professional chefs swear by induction stovetops and grills. However, to the home cook, high-tech induction cooktops may seem too advanced to replace the traditional electric or gas stove. American Home Shield® is here to help you learn more about induction cooking, how a surface can cook without emitting heat, and the advantages and disadvantages of induction cooktops. Then, you can decide whether an induction cooktop is right for you.
What is an Induction Cooktop?
Induction cooktops work by using the power of magnets. Rather than using flames or electricity, induction cooking heats your pot or pan through electromagnetic energy. When you turn on an induction stove zone, it sends an alternating electric current through a copper induction coil that sits just below the cooktop’s smooth glass–ceramic surface. This alternating electric current causes an oscillating magnetic field to form over the zone. Although it may seem like something that belongs in a science fiction novel, an induction cooktop is quite easy to use and is a great alternative to electric and gas stoves.
It may come as a surprise that the key to induction cooking lies in your cookware. Because of the unique way that induction cooking uses electromagnetic energy, you need to use special iron cookware in order for it to work. Cookware that contains enough iron makes the pot or pan magnetic. In response to a magnetic field being created, the iron molecules in your cookware will start moving around in what we can only picture as a mini mosh pit. This allows energy to be transferred in the form of heat from the induction stove to the pot or pan.
Induction Cooktop Pros and Cons
What do induction cooktops have to offer that traditional cooktops lack? Here are the benefits of an induction cooktop:
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Precision. Since an induction stove heats your cookware directly, you can employ an extensive range of cooking temperatures and styles, including simmering, melting, boiling, searing, and sauteing. The precise temperature control of induction cooking is a huge perk for fancy foodies and amateur cooks alike.
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Fast heating. No more waiting around to see if a watched pot ever boils. One of the greatest benefits of an induction cooktop is its speed. On average, an induction stovetop can boil water two to four minutes faster than a traditional stovetop.
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Energy-efficient. Induction cooktops cook food faster while using less energy than traditional stovetops. According to ENERGY STAR, residential induction cooktops are 5 to 10 percent more efficient than electric stoves and three times more efficient than gas stoves.
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Safety. An induction cooktop doesn’t get as hot as conventional cooktops because they only heat the surface that is on top of it—the rest of the cooktop stays cool during induction cooking. This can be a fantastic safety feature, especially for households with young children. Keep in mind that if you’re using multiple zones simultaneously, you may find that many parts of the surface will be warm. Another safety benefit is induction cooktops do not emit as many harmful pollutants as gas stoves, making them much better for your home’s indoor air quality.
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Easy to clean. Since the only part of the induction cooktop to truly heat up is covered by your cookware, most spills won’t have the chance to cook onto the surface. All you’ll need to do is wipe up any spills or splatters with a damp sponge or cloth—no special cleaning solution is required.
