No stupid questions—what real people want to know about induction cooking

At Reviewed, we’re big fans of induction ranges and cooktops. They provide some of the most precise cooking temperatures, and they're faster, safer, and easier to clean than gas ranges (which is especially good news in the midst of ongoing conversations about banning gas ranges). Induction cooktops work fast and efficiently because of magnets.

Wait, what?!

The fact is that most Americans are unfamiliar with induction cooking. And that's OK.

It turns out that some of our own staff didn't know much about induction, either. We have a team of kitchen experts who are well-versed in the ins and outs of induction cooking, but some of our tech and beauty gurus, for example, still had lingering questions. We polled non-experts to find out which questions they were afraid to ask, as well as the common questions we receive from readers.

1. How does induction work?

In short, yes, it really is magnets. We won't go into all the science behind induction cooking here, but basically, an induction cooktop excites the iron atoms in a pan, generating heat.

Although they resemble electric ranges, induction cooktops don't have burners underneath the cooking surface. Induction heating uses electromagnetic energy to heat pots and pans directly. In comparison, gas and electric cooktops heat indirectly, using a burner or heating element to transfer radiant energy to your food.

As you can imagine, it's far more efficient to heat cookware directly instead of indirectly. Induction can deliver roughly 80% to 90% of its electromagnetic energy to the food in the pan. Compare that to gas, which converts only 38% of its energy, and to electricity, which can manage only roughly 70%.

That means induction cooktops not only heat up much faster but also offer far more precise temperature control. "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 electric or gas cooktops. In addition, the cooktop surface stays cool, so you don't have to worry about burning your hand. It's even possible to wipe a paper towel under a spattering frying pan, 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 range testing to support that claim.

2. Why isn’t induction the norm yet?

Induction is already popular in Europe and is growing, albeit slowly, in the United States. According to the Association of Home Appliances Manufacturers (AHAM), "While induction ranges make up less than 5% of all electric ranges, according to AHAM factory shipment data, that percentage has grown in recent years. In 2022, induction cooktops made up about one-third of all electric cooktop shipments, a 6% increase over the previous year." As the costs of induction ranges and cooktops come down and people become more aware of it, induction will grow to a much larger share of the market.

McKechnie points out that microwave ovens experienced a similarly slow adoption rate through the 1970s for precisely the same reason. People 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."

3. Do you need to use special cookware with an induction cooktop?

Yes, but you probably already have what you need. Flat-bottomed pots and pans made of ferrous materials—iron and some steel—are all induction-compatible cookware. That includes many stainless-steel pots and pans.

However, concerns about cookware may be one issue preventing some Americans 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. Cast iron pans are magnetic too, but use them carefully because they can scratch a glass cooktop.

When buying new pots and pans, be sure to look for the induction-compatible symbol on the bottom.

4. How long does it take to boil water on an induction cooktop?

Induction cooktops heat up more quickly than gas or electric burners. Although cooktops vary, you’ll probably find it takes half the time to bring water to a boil.

At Reviewed, we've tested and timed the process. Let's dig into the numbers.

We've recorded the time it takes each burner to bring a pint of water to boiling temperature. Among all the gas ranges we've tested, the average time-to-boil is 124 seconds, while radiant electric cooktops average 130 seconds—a barely noticeable difference for most users.

However, induction is the clear speed king, averaging a blistering 70 seconds—and the newest induction cooktops can boil even faster.

If you're really into numbers, keep reading. We also compile data on the temperature ranges of gas, electric, and induction burners. On average, induction cooktops reach a maximum temperature of 643°F, compared to just 442°F for gas. While radiant electric cooktops can get hotter—753°F on average—they take a lot longer to cool down.

Induction ranges have no problem cooking low and slow. Turn an induction burner down, and, on average, it goes as low as 100.75°F—and newer induction cooktops and ranges can go even lower. Compare that to gas cooktops, which can only reach a low of 126.56°F.

While we've found that radiant electric cooktops can get down to as low as 106°F, they lack the precise temperature control required for more delicate tasks. For induction, it's no problem. The direct heating method of the magnetic fields doesn't fluctuate, so you can maintain a steady simmer without burning the food.

5. How can you tell if an induction cooktop is hot?

On a gas stove, it's obvious when a flame is lit; on an electric range, when the coils glow orange. But induction isn't as conspicuous, so we understand the concern.

First of all, if you turn on an induction cooktop and forget to put a pan on it, the cooktop surface won’t get hot. The burner will only heat surfaces made of ferrous metals. Safety win! Still, all induction cooktops have some visual indication, typically a light on the surface or control panel, that indicates when a burner is in use.

6. Can you accidentally leave an induction cooktop on and burn the house down?

We're not saying induction is definitely safe, but it's much less prone to the obvious hazards of gas and electric cooking.

When it comes to induction, there’s no heat where there’s no metal. If you set a dish towel or pot holder down, it won’t ignite. In fact, it won't even get warm. Could you burn a pot of food on an induction cooktop? Yes! Same as with any other cooktop, you have to keep an eye on the food while it's cooking.

It is recommended not to place an empty pot or pan on an induction cooktop that is already on, as this can damage the cookware. Place the pot on the cooktop before switching it on, and then heat the pan gradually.

7. Do you need a special hookup in the kitchen for an induction stove?

It depends. If you’ve had an electric stove there in the past, you already have the 240-volt electrical outlet needed for induction. Just make sure that the amps are sufficient. A glance at your breaker box should indicate the number of amps you're working with. Most induction ovens are in the 40-amp to 50-amp range.

However, if you’re switching from gas to induction, you'll need to hire an electrician to install a 240-volt outlet, which will affect your budget.

8. Is it hard to clean an induction cooktop?

It is no harder to clean an induction cooktop than it is to clean the glass of an electric smoothtop range. In fact, it may be easier because an induction element doesn’t generate enough heat to create baked-on messes.

Here’s all you have to do:

• Turn off the cooktop before you start cleaning.
• Wait until the cooking area cools down completely. Although the cooktop doesn't heat up to cook, pots and pans transfer some of their heat to it.
• Use a small amount of cooktop cleaner.
• Wipe the product using a microfiber cloth.
• Use a clean, dry cloth to wipe off the product.

9. How do you turn an induction cooker on or off?

User interfaces are similar to those of gas and electric ranges. Usually, you turn a knob or press a button to activate a burner, but read the user manual for your individual model’s instructions.

10. Can you control an induction cooktop from my phone?

Yes, if it's a smart stove compatible with its manufacturer's app, which generally allows users to access functions like monitoring and adjusting cook time, setting temperatures, burner levels, cooking modes, and changing the oven light.

11. What’s the difference between induction and convection?

The words sound similar and are mixed up more often than you might think. Still, actually, "induction" and "convection" are completely unrelated, aside from the fact that they’re both related to cooking.

Induction cooking happens on a cooktop, and convection cooking takes place in an oven or an air fryer. Induction cooktops heat iron-based cookware using electromagnetic induction. Convection ovens use heating elements and a fan to circulate air.

12. Is induction cooking more expensive?

Induction cooking is more efficient than gas or traditional electric cooking, helping you save energy. According to the U.S. Department of Energy, "Induction appliances are up to three times more efficient than gas stoves, and up to 10% more efficient than conventional smooth top electric ranges. This improved efficiency performance can result in lower energy costs as well as lower rates of air pollution associated with energy generation."

What's also important is that prices are coming down on induction cooktops and ranges, making them more affordable to more families. We’ve seen some excellent induction ranges selling for less than $2,000.

13. Can I cook on an induction range if the power goes out?

Nope. Induction ranges need electricity to run. Although the cooking elements are different, induction is a type of electric range. Therefore, you can’t use an induction cooktop without electricity, and you don't have electricity when the power goes out.