I’ve had my top-rated (at the time) GE induction cooktop for about 6 or 7 years now.
Before that, I tested the concept with a one-burner induction hot plate.
On the whole, I am very satisfied with my purchase (though I don’t understand why a cooktop costs more than an entire stove).
The biggest reason for a gas stove is presumably that they heat more evenly than electric burners. However, the induction cooktop heats almost entirely evenly assuming you are using appropriate cookware (magnetic).
Cast iron heats the fastest. Four hundred series stainless steel comes next. About the only carbon steel pots and pans I have seen are woks, and they do not have a flat bottom, so they will not work. But if you were to find a frying pan made from carbon steel, it would place right after the cast iron for heating efficiency.
Aluminum pans that are “induction ready”, have a sheet of perforated steel pressed on the bottom. But since it has about 50% of its area as perforations, the heat transfer is not excellent.
Efficiency: Induction stove tops are rated about 90% or more efficient in converting energy to cooking heat. Note that they do not heat up the sides of pans which really do not perform the cooking operation.
Gas stoves, on the other hand are only 40 to 60 percent efficient. With a great deal of the heat following the outer contours of the pan bottom and heating the sides of the pots and pans.
Induction stoves are safer. If I were to be absent minded (I’ve been known to be so) and forgot to turn off the stove, the induction sensors will automatically turn off the stove with no damage to the heating elements. Cleaning the burnt-on mess is still going to be a chore, but no expensive repairs and no house fire.
It boils water far faster than any other method I have come across.
It offers 10 heat settings and they are highly repeatable settings and remain consistent. I have no way to measure to see if the settings’ incremental increase is logical.
It is much easier to keep clean that gas.
The cooktop only gets hot due to transfer of heat from the pan to the glass. It cools off quickly. It is far less likely to cause burns.
My one disappointment: My single burner induction hot plate had a timer that would turn off the burner. The 5 element cook top has a timer that beeps. I understand that to turn off the burner it would require five timers, but I miss that turn-off feature.
I have seen single burner induction cooktops that can be set into a counter. If I were stuck with a gas stove, I would definitely install one of those single burner units.
And finally, induction cooktops add very little heat to the kitchen compared to conventional electric, or gas cooktops.
I am just surprised that they are not more popular. They offer every advantage over gas (except the romantic notion that gas is a chef’s tool), and over conventional electric stoves.
And despite the logic for induction only 3% of homes have induction cooktops.
The main difference I see, is that the guy using gas has long hair and no hairnet or tie-back, and the woman using induction uses a hair tie. (Another vote for induction. [eek])
Before that, I tested the concept with a one-burner induction hot plate.
On the whole, I am very satisfied with my purchase (though I don’t understand why a cooktop costs more than an entire stove).
The biggest reason for a gas stove is presumably that they heat more evenly than electric burners. However, the induction cooktop heats almost entirely evenly assuming you are using appropriate cookware (magnetic).
Cast iron heats the fastest. Four hundred series stainless steel comes next. About the only carbon steel pots and pans I have seen are woks, and they do not have a flat bottom, so they will not work. But if you were to find a frying pan made from carbon steel, it would place right after the cast iron for heating efficiency.
Aluminum pans that are “induction ready”, have a sheet of perforated steel pressed on the bottom. But since it has about 50% of its area as perforations, the heat transfer is not excellent.
Efficiency: Induction stove tops are rated about 90% or more efficient in converting energy to cooking heat. Note that they do not heat up the sides of pans which really do not perform the cooking operation.
Gas stoves, on the other hand are only 40 to 60 percent efficient. With a great deal of the heat following the outer contours of the pan bottom and heating the sides of the pots and pans.
Induction stoves are safer. If I were to be absent minded (I’ve been known to be so) and forgot to turn off the stove, the induction sensors will automatically turn off the stove with no damage to the heating elements. Cleaning the burnt-on mess is still going to be a chore, but no expensive repairs and no house fire.
It boils water far faster than any other method I have come across.
It offers 10 heat settings and they are highly repeatable settings and remain consistent. I have no way to measure to see if the settings’ incremental increase is logical.
It is much easier to keep clean that gas.
The cooktop only gets hot due to transfer of heat from the pan to the glass. It cools off quickly. It is far less likely to cause burns.
My one disappointment: My single burner induction hot plate had a timer that would turn off the burner. The 5 element cook top has a timer that beeps. I understand that to turn off the burner it would require five timers, but I miss that turn-off feature.
I have seen single burner induction cooktops that can be set into a counter. If I were stuck with a gas stove, I would definitely install one of those single burner units.
And finally, induction cooktops add very little heat to the kitchen compared to conventional electric, or gas cooktops.
I am just surprised that they are not more popular. They offer every advantage over gas (except the romantic notion that gas is a chef’s tool), and over conventional electric stoves.
And despite the logic for induction only 3% of homes have induction cooktops.
The main difference I see, is that the guy using gas has long hair and no hairnet or tie-back, and the woman using induction uses a hair tie. (Another vote for induction. [eek])
