Induction stoves are more efficient and safer to use than conventional electric or gas stoves. Induction is three times more efficient in terms of lost energy than gas and 10% more efficient than conventional electric stoves. Induction stoves do not generate the indoor pollutants nor the ambient heat in the room associated with gas cooking. Induction stoves are safer since there is no open flame. A built-in safety feature prevents the burners from activating when there is no cookware on the burner.
Like conventional electric stoves, however, a 220-volt outlet is required to power the stove. Unlike those stoves, however, induction stoves are immediately responsive to changes in cooking level – exactly like gas burners. When you turn up or down the setting on the burner, the change is immediate. So, home cooks who are used to gas will have virtually no adjustment when making the switch.
Induction stoves do require magnetic cookware, i.e., made of iron or stainless steel. Cookware brands that are magnetic include LeCreuset and Staub enameled cast iron, All-Clad pans, and conventional cast iron cookware available from various brands. If a magnet sticks to the pan, it can be used on an induction stove.
Even restaurants are starting to go with induction cooktops. The kitchen keeps cool and insurance rates are lower because there is no danger of fire.
For those not yet ready to make the switch to an induction stove, there are low cost electric cooking options available. Single burner induction units are available for around $100 and provide an inexpensive way to try out induction cooking. Additionally, everday household applicances like instapots, slow cookers, and air fryers all use electricity to cook food.
In summary, here are the advantages and disadvantages:
Advantages
- Induction cooks faster and more precisely
- Induction is safer
- No open flame
- The burners won’t activate without a pan in place
- Induction burners are immediately responsive when you change the heat level
- The kitchen stays cooler
- No pollutants are generated into the air
Disadvantages
Initially, there is extra cost:
- Induction stoves are more expensive than gas or conventional electric stoves
- A 220-volt outlet is required – installation cost if switching from gas
- Any existing non-magnetic cookware will have to be replaced**
**Magnetic converter disks can be purchased for about $20 to enable the use of non-magnetic cookware. However, you lose many of the benefits of induction cooking. You put the disk on the burner and the cookware on the disk. The magnetic disk gets hot and in turn heats the pan. The disk makes the stove operate much like a conventional electric stove.