It all started when my husband borrowed a portable induction cooker to try out in our kitchen. I admit, the explanation of how it works seemed more like voodoo magic to me than science, and I was skeptical about its ability to make much of a dent in our energy usage. But only a few months later, we had replaced our coil cooktop with an induction cooktop and I am never going back. Which leads me to my list of the reasons why induction is better than anything else out there:
1. Induction uses significantly less energy to heat your food.
Induction cookers use an electromagnet to induce a small current and magnetic flux in the pot causing it to heat up1,2. The pot then transfers the heat to the food. With coil cooktops, the coil acts a resistor, heating up as electricity passes through it. The coil then heats the pot, which heats the food. With ceramic cooktops, the coil sits below a ceramic surface. The coil radiates heat through the ceramic and into the pot, which heats the food. Induction is more direct and therefore less energy is wasted. My son, as part of a science fair experiment, made some energy measurements that suggest that induction is 20-30% more energy efficient than coil or ceramic cooktops.
2. Induction heats things faster.
Much faster. In his experiment, my son also tested the time it took to boil IL of water at the highest power settings on several cooktops. The ceramic cooktop came in at 9 minutes, the coil cooktop at 6.5 minutes and the induction cooktop at an astonishing 3 minutes. I am all for faster cooking times!
3. The pot heats up or cools down immediately.
It is very similar to the effect of turning up or down the gas on a gas stove. However, induction does not produce the carbon monoxide, nitrogen dioxide and other indoor air pollutants that are produced from gas stoves. Nor are there open flames to worry about.
4. You will never need a double broiler again.
You can melt your chocolate directly in a pot without worrying about it scorching or going grainy. The ultra-low settings are also useful for keeping food warm.
5. Induction cooktops are very easy to clean, with a smooth glassy surface similar to those of ceramic cooktops.
Furthermore, they never get as hot as the ceramic cooktops so you can wipe the surface right after your pasta has boiled over. And your pasta will probably boil over because induction heats things faster than you expect (see #2 above)!
By now you are probably wondering: Why everyone isn’t using induction cooktops? The big drawback is the price. Induction cooktops are more expensive than other options, although the price is coming down. Also not all cookware works with induction. Only pots and pans with iron or stainless steel bases will work – if your fridge magnet sticks to the base of your pot, it is good to go. But with homes and restaurants in Asia and Europe jumping on the bandwagon, isn’t it time we thought about it too?
By: Heather McDiarmid
- https://en.wikipedia.org/wiki/Induction_cooking accessed Dec 8, 2017.
- http://www.green-energy-efficient-homes.com/energy-saving-induction-cooking.html accessed Dec 8, 2017.
- Ian Praetzel, personal communications.
- Nicole W. 2014. Cooking up indoor air pollution: emissions from natural gas stoves. Environ Health Perspect 122:A27; http://dx.doi.org/10.1289/ehp.122-A27