Why You'll Love Induction Cooktops

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by Susan Serra | Nov 26, 2012 5 19

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Susan Serra. An induction cooktop side-by-side with its gas counterpart.

Photo by: Susan Serra. An induction cooktop side-by-side with its gas counterpart.
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In the '90s, commercial ranges made for the home were the biggest trend on the kitchen design scene. But today, another culinary advancement is taking hold of the appliance marketplace: the induction cooktop. A recent study by Thermador's research team showed that 88 percent of homeowners looking to remodel their kitchens were interested in induction cooktop—and a full 93 percent would consider an induction cooktop if cost weren't a factor. This ever-increasing consumer acceptance suggests that induction could soon leave gas (long the darling of the culinary world) in the dust.

So what's all the fuss about? Well, as anyone who cooks regularly would surely agree, a good cooktop will have a fast response as you raise or lower the heat. With induction cooktops, the response isn't just fast, but instant! Have a pot that's about to boil over? You can stop it as quickly as it takes to push a button. And because induction cooking only heats the pot and the area directly under it, you can easily wipe the surrounding area clean if your pot does boil over. (The cool cooktop is an important safety feature as well.)

Photo by: Susan Serra. Demonstrating the hot/cool burner on a Bosch induction cooktop.

The energy savings are impressive, too. Because of its concentrated heating ability, induction cooking is 60 to 70 percent more efficient than gas, making it the greenest cooking method available in the marketplace. It's also considerably more powerful than gas; an induction burner can boil water in just a few minutes. Some induction cooktops may include a burner with a power boost, which draws energy from a neighboring burner. Induction's wide heat range means you can get a super-hot sear on filet mignon or slowly melt chocolate without using a double boiler—something few other cooktops can offer. But perhaps the most exciting feature of induction cooking is the new burner-less cooktop, which allows you to place a pot anywhere on the cooktop without regard to burner "boundaries." If you move the pot elsewhere, the cooktop automatically sets it to the same temperature (a busy cook's dream come true!).

From a design perspective, the sleek look of an induction cooktop is perfect for today's modern kitchen designs—its understated look is perfect for an open floorplan. You can be much more flexible when installing an induction cooktop, too: They're available as freestanding ranges, traditional separate cooktops or even individual two burner modules. Some models can be installed "unframed," which makes the cooktop sit flush with the countertop. Other helpful features include child or whole-cooktop locks, illuminated and sound notifications, and cooking programs that maintain a precise temperature.

Photo by: Susan Serra. Gaggenau's burnerless induction cooktop.

Here are a few of my favorite induction cooktops:

Wolf Unframed Cooktop: This type of installation allows the cooktop to be seamlessly integrated with the countertop for a super-minimalist look.

Thermador Freedom Induction Cooktop: This cooktop gives you the freedom to place pots and pans anywhere you choose.

Electrolux Induction Built-in Range: One of the first slide-in induction ranges, I like its Wave-Touch Controls, which show and then fades cooking options for an elegant look. It's also got a great convection oven feature and low-temperature cooktop setting.

Bosch Induction Cooktops: The AutoChef sensor feature is innovative—it provides a precise level of energy to your pan to maintain a specific temperature without wasting energy.

Fagor Portable Induction Cooktop: I love the versatility of a portable induction cooktop. It expands the kitchen, creating an additional work station anywhere you need one, and it's a great way to introduce yourself to induction cooking.

A stand alone induction cooktop sounds like a great idea for landlords because their is no flame to worry about and thus the possibility of a kitchen fire is greatly reduced. Also good for the distracted cooks whether home owners or renters. The lack of heat sounds great for the summer. I would miss the heat output in the winter though. The easy cleanup is a definite plus. It would cause tenants to purchase better quality cookware that won't break or end up in the landfill in a couple years or for the landlord to provide the cookware. I would definitely give it the tenant proof design seal of approval. For more ideas on how to create a tenant proof home please check out my blog at tenantproofdesign.blo*****.com.

Other benefits of induction cooktop over gas are:
No open flames
Large amount of heat not generated and released into the house. Especially when preparing large meals when entertaining.
Requires less ventilation due to lower heat output
As an owner of a professional range and a kitchen design professional, my next kitchen will have induction cooking.

Good points! It just makes sense on so many levels!

Yikes! It did it again!

That's "cir*****stance". (I don't know why the asterisks appeared!)

All the features you mention are wonderful, indeed, but the biggest attraction for me (at first) was the ease of cleaning the cooktop. I HATE cleaning greasy gas burner grates--so difficult! Just a damp sponge and detergent or the cooktop cleaner does the trick! Just like wiping glass with Windex! The only downside I can see, is that if you have a power outage, you can't still cook as you can with gas. The solution? I added a two burner gas unit next to my induction cooktop for that very cir*****stance, and also for using pots that won't work on the induction burners (like a traditional wok).

Great idea to add the gas cooktop, although I will say that, having had a power outage for 8 days after the recent and powerful Sandy storm and living with a small, portable, gas generator to keep the refrigerator and a few other things running, AND having my daughter's family living with us since they were also without power for a total of 7 of us, I experimented with using my induction cooktop, balancing the power among certain other generator powered electrical needs, and was able to use the cooktop successfully at the middle power level. Ask me anything about generators and balancing power, lol!

I would think twice about an induction cook top. I had to get all new pans ( at about $40 each) because others won't work). My electrolux has already needed repair after only 2 years, and the repair cost $250. It does cook well, but it has been an expensive change

I would think twice about an induction cook top. I had to get all new pans ( at about $40 each) because others won't work). My electrolux has already needed repair after only 2 years, which cost $250. It does cook well, but it has been an expensive change

I love my induction cooktop. I purchased the Electrolux 30" specifically for the burner size versatility. Wish I had room for the 36" Also had to figure in the additional cost of the required magnetic bottom cookware. I wish I would have had room for the 36". I purchased my cooktop 6/12 during my kitchen remodel. So close to the new technology out now with no burner versatility and ability to put any size pan, anywhere on the cooktop.

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As a professional in the food business (retail, fancy food, consultant), my husband and I are so sold on the induction cooking that I just can't understand why everyone doesn't have at least the portable one (a one burner)! We saw one demonstrated at a National Food Show in Atlanta about 10 years ago and were told that using the conduction cooking method was the hottest thing in Europe. If that is true, I just wonder why it hasn't caught on in the US. Because we moved into a house which had just been redone, we didn't have to redo anything; however, one thing we did do was to purchase the portable, one-burner induction cooktop which we use many times, every day! I have used my LeCreuset and other cast-iron cookware on my unit with no problems, and the cooking is perfect. I would advise anyone curious or interested in induction cooking to purchase a single unit (countertop) just to try out. Most of the better national cookware stores have them and they are priced reasonably. Years ago, the customers were told that they had to purchase special cookware to use induction cooking; however, and that may be true, but now you will find that the only requirement is that the cookware be cast iron or cast iron based (Le Creuset). There is also an adaptor which comes with the single table-top cooktop which costs extra, but I have never used the one that came with my unit. The induction cooktop should be a requirement for subdivision developers. It's new, it's modern, it's for those who love to cook as well as those who don't want to, it is very, very safe and should be in every home where older people live, there is no heat to heat up the kitchen, it is truly a miracle which I'm glad we found years ago. This could be an answer to the energy situation our planet is facing. I'm glad to be a part of it -

Great information especially about the portable induction burner which I mention in the above article as a great introduction to this energy source, not to mention its built in flexibility in the ktitchen. I fully agree on the positive properties of induction that you note. But fear not, induction IS now a mainstream consideration when homeowners are shopping for new cooktops or freestanding ranges.

We recently moved and the new house has an induction cooktop. I have a love-hate relationship with it. I like how quick it is (sometimes, too quick to heat up!), how easy to clean, and sleek look it gives to the kitchen, but I hate that not all burners behave the same way, that I feel I have less control over the temperature in the burners, and above all, that I cannot use my beloved Dutch oven, Italian espresso maker, and cast-iron pots. That hurts!

I'm not sure what the espresso maker is made of but sure, you can use your cast iron pots! I use my Le Creuset pots all the time - perfect for searing salmon and other foods. I also recently cooked blackened catfish in my heavy, black, cast iron pan on my induction cooktop, so use all your old, heavy, iron pots. In my experience, the temperature immediately drops - it should behave that way on yours too unless you are referring to having to press and hold the up or down heat setting until it moves to its final destination.

The previous owner told me not to use anything but stainless steel, that nothing else would work, and that's what I've done!! I tried a couple of other pots, none of them worked, and I left it at that, didn't even try the Le Creuset. But now I will! The espresso maker is aluminum and I know for a fact that it won't work, so I'm getting a stainless steel one soon. Thank you so much for the information!

I have had an induction cooktop for 3 years. I love it. While the quickness and responsiveness is great, the fact that the kitchen stays cooler is the best part. You are not only saving energy cooking, but not adding heat to strain the AC (or the cook).

I fully agree with that! Having boiled over my potatoes on Thanksgiving, with water around the burner, cleanup was easy and quick since the surrounding area of the burner was cool to the touch. I actually enjoyed cleaning up!