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Induction cooking has been gaining popularity in Canadian kitchens over the last few years, and with good reason. Induction cooktops can adjust temperatures in seconds and offer temperatures gentle and steady enough to melt chocolate but powerful enough to boil a large pot of water in minutes.
Although induction cooking technology is already popular in places like Europe and Japan, its adoption has been slower in Canada. However, growing consumer awareness and the increased availability of affordable induction appliances is introducing more of us to the benefits of this cooking technology.
What is induction cooking?
Although they resemble electric smooth-top burners, induction cooktops don't have burners underneath the surface. Induction cooking uses electromagnetic energy to heat pots and pans directly. In comparison, gas and electric cooktops heat indirectly, using a burner or heating element, and passing radiant energy onto your food.
As you can imagine, it's far more efficient to heat cookware directly instead of indirectly. Induction is able to deliver roughly 80% to 90% of its electromagnetic energy to the food in the pan. Compare that to gas, which converts a mere 38% of its energy, and electric, which can only manage roughly 70%.
That means induction cooktops not only heat up much faster, but their temperature controls are also far more precise. "It's an instantaneous reaction in the cookware," says Robert McKechnie, product development manager at Electrolux. "With radiant, you don't get that."
Induction cooktops can achieve a wide range of temperatures, and they take far less time to boil than their electric or gas counterparts. In addition, the cooktop surface stays cool, so you don't have to worry about burning your hand. It's even possible to put a paper towel between a spattering frying pan and an induction burner, though you’d want to keep an eye on that. Remember, the cooktop doesn't get hot, but the pan does.
On almost all counts, induction is faster, safer, cleaner, and more efficient than either gas or electric. And yes, we've done exhaustive oven testing in our U.S. labs to support that claim.
Why is induction better?
At Reviewed, we've rigorously tested the majority of top-selling cooktops and ranges on the market—including many induction models. Let's dig into the numbers.
In our labs, we record the time it takes each burner to bring six cups of water to boiling temperature. Among all the gas ranges we've tested, the average time-to-boil is 8 minutes, 34 seconds, while radiant electric cooktops average 5 minutes, 47 seconds. But induction is the clear speed king, averaging a blistering 3 minutes, 7 seconds. And the newest induction cooktops can boil even faster.
In the course of testing, we also compile data on the temperature ranges of gas, electric, and induction burners. On average, induction cooktops reach a maximum temperature of 665.5°F (351°C), compared to just 428°F (220°C) for gas. While radiant electric cooktops can get hotter—741.8°F (394°C) on average—they take a lot longer to cool down when switching from high to low heat.
Induction ranges have no problem cooking low and slow, either. Turn an induction "burner" down, and—on average—it goes low as 100.75°F (38°C). Compare that to gas cooktops, which can only get down to 126.56°F (53°C).
While we've found that radiant electric cooktops can get down to as low as 92.2°F (33°C), they lack the precise temperature control required for more delicate tasks. For induction, it's no problem. Induction’s direct heating doesn't fluctuate, so you can maintain a steady simmer without burning the food.
With induction, you don't have to spend too much time cleaning up. Since the cooktop itself doesn't get hot, it's easy to clean. "You don't get a lot of baked-on food when you're cooking," says Paul Bristow, product manager for cooktops at GE Appliances.
Why isn’t induction mainstream yet?
Induction is already popular in Europe. And its popularity is growing in the U.S. and Canada. According to home remodelling experts Sebring Design Build, interest in commercial gas ranges seems to be fading, while more kitchen renovations include induction cooktops.
GE Appliances Bristow says, "If you go back to 2008, induction was around 5% of the electric cooktop market [in the U.S.], but over time it's slowly grown to around 15%." (Note that since induction relies on electricity, cooktops using the technology are classified alongside radiant electric.) "I really do think that over time, and as costs come down, and as people become more aware of it, induction will grow to a much larger part of the market."
Will my pots and pans work on an induction cooktop?
Cookware concerns may be one issue stopping some consumers from adopting induction cooking. Because induction relies on electromagnetism, only pots with magnetic bottoms—steel and iron—can transfer heat. But that doesn’t mean you need to buy all-new cookware. If a magnet sticks to the bottom, your pots and pans will work with induction. If you do need some new cookware, be sure to check out our roundup of the best induction cookware sets.
"There's a lot of misunderstanding about special pans," Bristow says. "Yeah, the bases have to be magnetic, but there's a lot of cookware out there now that supplies that demand. And the fact is, they're not specific to induction, so you can use those pans on other fuels."
Price has been another big stumbling block. While induction ranges still claim a smaller portion of the overall market, they are becoming more affordable. That alone may convince homeowners who have been sitting on the fence. Built-in cooktops and freestanding induction ranges—which include electric ovens—can be purchased for under $1,500. The Frigidaire GCRI305CAF induction range, retails for as low as $1,395.
A variety of manufacturers have introduced induction ranges, signifying their confidence in adoption rates in the west. Many have added appealing features like Auto-Sizing Pan Detection, where the range automatically detects the pan’s footprint and heats only the area making contact.
Recognizing the consumer’s reliance on visual cues, Samsung offers LED lighting on its induction ranges, a feature that creates a bright blue "virtual flame."
Since the science proves that induction cooking is faster, safer, and more efficient than gas or electric, why the hesitation? As McKechnie pointed out, microwave ovens suffered from a similarly slow adoption rate through the 1970s, for precisely the same reason: People just didn't understand the science behind microwave cooking, or how it could benefit them.
Ultimately, it was the introduction of PR-friendly cooking demos, TV shows, and microwave dealerships that helped the technology take off. Induction cooking may require a similar strategy.
If that's the case, McKechnie thinks a bit of strategic rebranding might go a long way. "The word 'induction' doesn't help," he explained. "That's the scientific name—it's induction field technology—but a lot of people can't really relate to it. The nomenclature could probably use some help."
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Prices were accurate at the time this article was published but may change over time.