Induction stovetops use electromagnetic energy to heat the pan, reducing energy waste.
Photo by Ela Haney, Pexels
The kitchen is the center of any home, and the stove is a crucial component of a successful kitchen. Determining which type of stove to purchase as part of a home remodeling project can be a big decision.
I have found that most people who enjoy cooking have pretty strong opinions about their preferred fuel choice: gas or electricity.
Some home chefs prefer gas stovetops because you can easily see the size of the flame, a visual clue that helps you control the cooking temperature. Temperature adjustments are also faster and more precise than on electric stovetops. However, there are some concerns with safety and the indoor air quality associated with gas stoves because gas emissions can be harmful to your health. To help reduce indoor air pollution, always use your exhaust fan when using your gas stovetop. Ideally, your exhaust fan should be vented to the exterior of the home.
Access is also a consideration. Natural gas is typically available in more populated areas, while rural customers may need a propane storage tank installed outside their homes to use a gas stove.
Electric cooktops are a tried-and-true option for many homes, and they are typically the most affordable option. Glass-top models offer a cleaner look than the traditional coil elements and they are easier to clean, but they tend to be more expensive. The most common complaint about electric cooking is that the heating controls are not as fast or precise.
Induction stovetops are a newer electric option that is growing in popularity.
An induction stovetop can offer a higher-end cooking experience than a standard electric stovetop, and some people prefer it to cooking on gas.
According to a study completed by Electric Power Research Institute, 74% of the energy from an electric range is transferred to the food, versus 40% on a gas range. Induction cooktops are the most efficient option with 90% of the energy transferred to the food.
Induction stovetops use electromagnetic energy to heat the pan instead of heating the stove’s surface. You don’t have to wait for the heat to transfer like you do with gas and electric stovetops, resulting in faster cooking times. They also allow for more precise temperature control, which can deliver better results.
Cool burners offer additional safety benefits—they won’t ignite items like dishrags or paper left on the stovetop—and you don’t have the indoor air quality issues associated with gas.
Induction cooktops are typically more expensive than similar gas or electric models. They also require you to use specific cookware. Stainless steel and cast-iron cookware are both compatible with induction cooktops. If you want to test your pots and pans to see if they are induction compatible, do the magnet test. If a magnet sticks to the bottom of the pan, it will work on an induction stove.
Cooking on an induction stovetop takes a little time to get used to, but many people have made the switch and enjoy the experience.
If you are remodeling and choose to keep a gas range, consider installing the 220- to 240-volt wiring needed to support an induction cooktop in case you change your mind in the future. Setting up the power supply during a remodel can offer significant savings.
Miranda Boutelle has more than 20 years of experience helping people save energy at home, and she writes on energy efficiency topics for the National Rural Electric Cooperative Association, the national trade association representing more than 900 electric co-ops.