- Induction cooking, which relies on electromagnetic energy and a coil of copper wire tightly wound beneath a glass burner, can replace a traditional gas or electric cooktop.
- Energy efficiency data shows that induction ranges are the most efficient technology.
- It’s more common in Europe, but deinflation and other financial incentives may make it a popular choice for homeowners in the United States.
A pot of boiling water on an induction stove in the kitchen.
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With the spread of energy efficiency goals and financial incentives, more consumers are beginning to prepare for the benefits of induction cooking.
Induction isn’t a new technology, but American consumers, unlike their European counterparts, have been slow to adopt it, according to Rachel Boucher, senior leader of culinary events and experiences for the Building Decarbonization Coalition, a nonprofit that seeks to remove fossil fuels from buildings. It is growing in popularity within the United States now, for several reasons, including growing consumer interest in energy efficiency and safety. Induction cooking is poised to become more widespread thanks to financial incentives making adoption more compelling.
However, there is a lot of confusion about induction, leaving many consumers wondering how and if it might work for them. Here are some things to know about induction cooking.
How does an induction hob work?
Induction cooking relies on electromagnetic energy. A coil of tightly wound copper wire beneath a glass burner replaces a traditional gas or electric burner. Turning the control knob sends electromagnetic energy through the coil, creating magnetic contact with most cookware. This heats the pot or pan, which in turn cooks the food.
Energy efficiency benefits
Conventional residential stoves, which typically use gas or resistance heating elements to transfer energy, are approximately 32% and 75% to 80% efficient, respectively. This is according to ENERGY STAR, the government-backed program that promotes energy efficiency. However, residential induction cooktops transfer energy at about 85% efficiency, according to ENERGY STAR data.
Plus, because the cookware is the heat source, the stovetop stays cool to the touch, which means less heat loss to the surrounding air. This provides an additional energy efficiency benefit – reducing the workload of the home’s HVAC system.
It is preferred by many professional chefs
While traditional electric ranges have often received a bad rap from chefs, professional chefs often prefer induction cooking. First, food cooks more quickly with induction versus a gas or traditional electric stove.
All else being equal, said Christopher A. Galarza, founder and culinary sustainability advisor at Forward Dining Solutions, if someone boils water using a gas range, it will take six to eight minutes, while on electric it might take 12 to 15 minutes. traditional. Which develops and implements commercial electric kitchens. With an induction hob, he said, a person could accomplish the same task in 90 seconds to two minutes. He said that the taste of food does not change with induction, and cleaning is faster.
Another benefit of using induction: Only the bottom or sides of the pan get hot. “Heat transfer still occurs, but no food is touching the handle, so the handle doesn’t get hot,” Galarza said.
Induction also addresses the security and environmental implications of cooking with gas, Galarza said.
Costs can be high, but they are coming down
Induction range typically costs more upfront than conventional electricity or gas—with retail prices running into the thousands of dollars—but consumers also need to consider safety factors and future energy efficiency savings, which can be difficult to quantify, Boucher said.
What’s more, induction units have come down in price, and there are similar options, said Sam Kalish, who leads technology development at Channing Street Copper Company, which sells a battery-equipped induction range.
Prices vary depending on factors such as manufacturer, burner output, and other features. The current cooking setup, and whether a complete kitchen remodel is being done, are also factors. For a home that currently has an all-in-one unit that combines the stovetop and oven, the entire unit must be replaced with what’s called an induction range, which includes an electric oven (a gas oven is not an option). If the cooktop is currently separate from the oven and there isn’t a larger remodel in progress, a less expensive upgrade may be just the induction cooktop, which can range in price from about $800 to $2,700, depending on features, quality, and retailer.
Carbon Switch, which covers home energy, surveyed top-selling full-range models at Home Depot, Lowes, and Best Buy, and its analysis showed prices between $1,100 and $4,400 for popular models. Kalish said he sees lower induction range options around $1,000.
Potential rebates and incentives can help
Incentives and incentives from federal, state and electric utilities could offset some of the cost, said Madeline Fleischer, an Ohio environmental and energy attorney who runs a clean energy website.
Notably, the Reducing Inflation Act — the massive climate, tax and health legislation enacted last year — includes $4.5 billion in funding for states and tribal governments to offer rebates on purchases of new electrical appliances, including ranges, stoves and wall ovens. States are still setting up the programs, and the DOE expects households will be able to access these rebates across most of the country later this year or early next year, according to the rebate program FAQ. The money will be limited to low- and moderate-income households, but eligible consumers can save up to $840 on a new electric stove, stove, stove, or oven.
There are also income-qualifying deductions for electrical upgrades that may need to be made in connection with an electrification project such as switching to electric cooking—they can be up to $4,000 for a panel upgrade and up to $2,500 for electrical wiring.
Other considerations
Induction ranges are more refined than traditional stovetops, which is one reason professional chefs often choose them. Learning to cook with induction also takes time, Kalish said, because it’s more precise and responsive. It also does not work with all utensils. Aluminum, for example, won’t work with induction—unless it has a special coating on it—because of its magnetic and electrical properties.
A good test to see if your cookware will work with induction is to stick a fridge magnet to it. “If a fridge magnet sticks to it, it will work with your stove,” Kalish said.
Homeowners should check to see if their electrical panel is sufficient to handle the extra load that the inductance of the load requires and if other rewiring is necessary. Another option might be to consider a model that allows induction technology to be used with a battery, which avoids the need for electrical upgrades.
Fleischer said consumers on the fence may have options to try induction inexpensively by purchasing a portable unit with a single burner, or by borrowing or renting an induction cooktop. A simple Google search may yield some options that are applicable in your area.
Once consumers try induction, Boucher said, they won’t want to go back to their previous cooking methods. “Will you go back to the rotary phone after using the iPhone 10?”
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