The Pros and Cons of Induction Cooking

Though induction cooking has been popular in Europe for decades, it's finally gaining traction in the United States. Gas stoves, which harm the environment, are being phased out in countries like Denmark, the Netherlands, and Australia. In the U.S., cities such as Los Angeles, New York City, San Francisco, Seattle, and Washington D.C. have adopted rules to ban or restrict the use of natural gas in new homes, promoting all-electric constructions. This shift away from gas is leading many homeowners to adopt more efficient appliances, particularly induction stoves.

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Kitchen experts share insights about the pros and cons of induction cooking and how it compares to traditional electric cooktops.

• Rachelle Boucher is an executive chef, electric kitchens expert, and founder of Kitchens to Life.
• Mike Williams is vice president of sales and marketing at Kenyon.

What Is Induction Cooking?

Induction cooking employs electromagnetic energy to generate heat directly within your pots and pans. When cookware is placed on the glass cooktop surface, the underlying magnet is activated, leading to friction and heat production. In essence, the pans become the burners. Induction cooking is available in a single "burner" or heating zone, multiple heating zones on a cooktop, or as part of a range.

"Induction cooktops revolutionize your cooking experience compared to traditional electric ones by directly heating cookware through electromagnetic induction, ensuring lightning-fast and highly efficient cooking," asserts Mike Williams, vice president of sales and marketing at Kenyon, a manufacturer of specialized induction cooktops.

Cookware Compatibility

Induction cooking necessitates the use of magnetic cookware due to its reliance on electromagnetic waves for cooking and heat production. "If your pan is made from magnetic stainless steel, cast iron, enameled iron, or nickel, it is compatible with induction cooktops," explains Williams. Brands like All Clad and Le Creuset offer fully clad cookware that is suitable for induction. Some manufacturers, including Kenyon, also supply cookware specifically designed for optimal performance with induction cooktops.

Pros of Induction Cooking

Induction cooking offers numerous advantages, from ease of cleaning to quicker cooking times.

Air Quality

Induction cooking is environmentally friendlier. "Natural gas contributes unacceptable levels of pollution through methane and particulate matter in the air," states Rachelle Boucher. "With induction, there's less need for air conditioning and ventilation."

Safety First

Being flameless makes induction cooking safer than gas. The absence of an open flame decreases the likelihood of burning a potholder or worse.

Energy Efficiency

Induction cooktops are both powerful and energy efficient. Heat is not lost during the transfer process. Unlike gas and electric ranges, which waste considerable energy in the surrounding air, induction only heats the cookware.

Quick and Consistent

Boucher prefers induction for its speed and precision. It heats two to three times more rapidly than gas, eliminating the wait for heating elements to transfer heat, as the pan heats directly. "You can set a specific temperature, and it's more consistent," she explains. When you turn off the burner, heat transfer ceases immediately, reducing the chances of boiling over or overcooking.

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Easier to Clean

Cleaning is straightforward, with no dials, burners, or knobs to scrub around. The smooth glass top remains cool, preventing drips and splatters from sticking or burning. The cool surface effectively becomes additional counter space for cooking utensils or cookbooks.

Another incentive to switch is government rebates. The Inflation Reduction Act, effective this year, allocates funding for rebates to households that install new electric appliances, including modern induction stoves.

Cons of Induction Cooking

Some challenges include a learning curve and initial costs.

Purchase Price

You might need new pots and pans if your current cookware is non-magnetic, such as copper, glass, aluminum, or ceramic. Additionally, if your preferred wok has a round bottom, you'll need either a flat-bottom wok or a special induction wok, as you cannot simply add a ring.

Learning Curve

While induction's quick cooking is advantageous, it requires a cooking rhythm different from gas or electric styles, which may take time to adapt to. A home cook might initially find the appliance's touchscreens confusing or be surprised that it turns off when pans are removed. This can be a disadvantage initially, but some manufacturers provide loaner units and opportunities to "try before you buy" in showroom kitchens.

Scratches on Surface

Since induction cooktops are made of glass, they can scratch or break. It is advisable to use silicone mats to protect the surface and prevent slipping pans.

Advantages & Disadvantages of an Induction Cooktop