Cooking Switch – Gas to Induction

The Technology

Under the ceramic/glass cooktop (called a “hob”), there’s a copper coil – when you turn on the power, electric current flows through the coil, producing a magnetic field. This magnetic field causes the iron in your cookware to generate heat – this heated pan then transfers the heat to your food/water inside it, while the surface of the cooktop remains cool to the touch. Heat is only generated when there is a pan on the induction burner – this cuts out the intermediate step of heating a burner to transfer that heat to your pot/pan.

Logistics & Costs

You may need new cookware – your traditional copper/aluminum/glass vessels aren’t going to work with an induction stove. Check your existing pans with a magnet – if it sticks to the bottom of the pan, it should be induction-compatible! Cast-iron pans, enamel-covered iron pots, and even some magnetic stainless steel that you already have may work. OR: you can get an induction interface disk.

• Cooking time may increase a bit, since the heat is created in the disk, and then transferred to your pan (rather than being created directly in an induction-compatible pan)
• Usually requires a 240V outlet (looks like a “dryer outlet”)
• Choose between a drop-in cooktop that is separate from any oven – or a range combo that pairs the cooktop with a connected electric convection oven
• Since it’s electric – you won’t be able to use it in a power outage!
• In use, you may notice a slight buzzing noise – there’s a fan inside the cooktop for internal cooling purposes. Heavier pans can dampen this noise
• Learning curve – like anything new, it may take a bit of adjustment to get the hang of the cooking controls
• Appliance cost: just like many other appliances, you can find models across a wide price range based on brand, features, and size from $1500-$5000+
• Cookware cost: from $170 for a set, to over $2000, you can probably find an induction compatible set of cookware to match your budget and your cooking style

Benefits

Fast, efficient cooking! You can reduce up to 50% of your cooking time because of the rapid response of the electromagnetic system. Plus the temperature of the pan changes the instant the current is adjusted – cooks have more control over the temperature, and especially so on the low end.

• Efficiency: electric cooktop cooking only allows 60-70% of the heat from the stove to reach the food, and with a gas range it’s only 40-55%. Induction cooking allows 90% of the heat to reach the food, resulting in your kitchen staying cooler
• Better for the climate and your home environment – gas stoves release nitrogen dioxide, carbon monoxide, and formaldehyde during the normal cooking process
• Safer – no open flame or exposed heating element to accidentally start a fire. Even if you turn on an induction burner with no pot on it, it won’t heat up – and when you remove your pot from the induction stove, the heating immediately stops. The only hot surface that could potentially burn you is the pan itself. Also, many induction hobs can sense whether a pan is on them, and if not, will automatically shut off.
• Easy clean-up of the smooth glass cooktop.

Myths

• Myth #1:  The electromagnetic radiation waves are harmful

These appliances do create non-ionizing or low-frequency EMF. According to the National Cancer Institute, there are no current studies that show this type of radiation causes any adverse effects, including cancer.

• Myth #2:  I get better control when cooking with gas

Induction responds far quicker to the temperature, and includes temperature displays to help you fine tune your cooking to the exact degree – resulting in faster, more precise control over your cooking than gas.

• Myth #3:  Since I can’t preheat my pan, I can’t saute properly

With induction, you no longer need to warm your pan prior to sauteing – this cooking nuance developed because of the inefficiencies of cooking with gas. Also, when you remove your pan from the induction cooktop, it still retains its heat, much like when you take a pan out of a flame.

• Myth #4:  The glass surface will warp and crack with heavy use over time

Induction units don’t use tempered glass (only for use with temps under 600F) – they use tempered ceramic glass, which is significantly stronger and can withstand temperatures up to 1200F.

• Myth #5:  It’s not safe for people with pacemakers?

While it may indeed be safe enough to use, be sure to check in with your doctor before using any electromagnetic frequency, like induction cooking, around anyone with a pacemaker!

So – what do you think? Are you considering making the switch? I’m curious – drop me a line with your thoughts!

Click here to learn more about induction