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Ovens & Ranges

Induction cooking—here's why you should make the switch

Induction cooking is superior to gas and electric in many ways.

Bosch induction cooktop with chicken cooking on metal pan. Credit: Bosch

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Induction cooking has been a steadily-growing kitchen trend for years now, and in some places it's far more than a trend. Why the popularity? Induction cooktops are masters of the quick change. They're gentle enough to melt butter and chocolate, but powerful enough to boil water quickly.

Plus, with growing conversations about banning gas stoves due to safety and environmental concerns, induction is becoming an even more appealing alternative.

Although induction technology is already popular in other countries, it was a hard sell until recent years in the United States, due to its inherent learning curve. However, growing consumer awareness is helping induction cooktops and ranges with this superior cooking technology gain a foothold.

What is induction cooking?

Electromagnetic elements under an induction cooktop
Credit: Bosch

Take a look under the hood of an induction cooktop and you'll see the electromagnetic coils that interact with the iron in your cookware, creating heat.

Although they resemble electric stoves, 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, 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 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 electric or gas. 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 oven testing in our labs to support that claim.

Why is induction better?

A piece of chocolate on an induction burner that is intact on the cooktop but melted in the pan.
Credit: Electrolux

Induction "burners" don't get hot to the touch, so don't worry about burning your fingers.

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 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. But induction is the clear speed king, averaging a blistering 70 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 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, either. 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 get down to 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 fielsd doesn't fluctuate, so you can maintain a steady simmer without burning the food.

With induction cooking, 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 the norm yet?

Induction is already popular in Europe. And its popularity is growing in the U.S. According to home remodeling 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, 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?

Three pieces of stainless steel cookware on induction cooktop
Credit: Frigidaire

An induction range can only use iron or some stainless steel pots and pans. You can test your existing cookware with magnets. If a magnet sticks, the pot or pan will work on an induction range.

Cookware concerns may be one issue stopping 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.

(If you do need some new cookware, the winners of our best stainless steel skillets and best cast iron cookware roundups are all induction-friendly.)

"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 home cooks who have been sitting on the fence.

The Frigidaire Gallery FGIH3047VF induction range, for example, retails for $1,899.99.

A variety of manufacturers have introduced induction ranges, signifying their confidence in adoption rates in the U.S. Many have added appealing features like Auto-Sizing Pan Detection, where the range automatically detects the pan’s footprint and heats that area.

For instance, Bosch's FlexInduction technology in its Benchmark series of induction cooktops allows you to combine cooking zones to adapt to the size, shape, and location of the cookware you're using.

Samsung induction cooktops show a blue
Credit: Samsung

You have more control over temperature on an induction cooktop than you have with a gas cooktop, but there is a learning curve. Samsung induction cooktops show a blue "virtual flame", which can help a new user visualize the amount of heat going to the pan.

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."

The future of induction

Since the science proves that induction cooking is faster, safer, and more efficient than gas or electric cooking, 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."

Still have questions? See our entire Induction 101 series and get answers.

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