Induction cooktop

[cantdrv55]

Seems to be the rage lately and I’m not sure why. Does it heat more evenly than gas or electric glass cooktop or is it for convenience or safety? What do you know about induction cooking?

[look 171]

Heats fast, very very fast, no fire to burn the house down. I think heats evenly too? Only work with a certain pots and pans

[masraum]

Yep, it heats quickly. I think it requires ferrous pots because it uses some sort of electro-magnetic induction to heat. I think it also cools off very quickly.

https://www.consumerreports.org/electric-induction-ranges/pros-and-cons-of-induction-cooktops-and-ranges/

The power and precision of the technology comes from an electromagnetic field below the glass cooktop surface that transfers current directly to magnetic cookware, causing it to heat up.

Essentially, induction cuts out the intermediate step of heating up a burner and then transferring the heat to the pot.

Home cooks have been warming to induction because it cooks faster and responds much faster when you dial back the temperature.


What Induction Is—and What It Isn’t

Induction ranges look a lot like typical glass-top electric ranges. The biggest difference you’ll notice is that because the electromagnetic field on an induction cooktop doesn’t create a glow, you won’t know it’s on. That’s why manufacturers have started adding virtual flames and other lighting cues.

As for the ovens in induction ranges, they broil and bake the same as other electric ovens.

The Induction Advantage
No other cooking technology that we’ve tested is faster than the fastest induction elements—we’re talking 2 to 4 minutes speedier than the competition to bring 6 quarts of water to a near-boil. Life-changing? Probably not.

Contrary to popular belief, induction cooktops can get hot, but the heat is transferring from the cooking pot to the glass through conduction, much as a hot pan would transfer some heat to a countertop if you set it down to rest. As soon as you remove the pot, that heating stops. And because the heat is going from the pan to the cooktop, the glass surface never gets as hot as it does on a traditional radiant electric range. And if you turn on an induction burner with no pot on it by mistake, it won’t get hot—a nice safety feature.

You Need the Right Cookware
If you’re shopping for new cookware, look for pots and pans marked “induction-compatible.” If you want to know whether your existing arsenal of cookware will work with an induction range, use a magnet to see whether it strongly sticks to the bottom of your pots. If it does, it will work on an induction burner.

What’s That Noise?
“A buzz or hum is common and often is louder at higher settings,” says Tara Casaregola, who oversees testing of ranges and cooktops for Consumer Reports. “And we often hear clicking of element electronics at lower settings, as well as the sound of the cooling fan for the electronics.” Heavy, flat-bottomed pans help reduce the vibrations that cause this buzz.

Dig Out Your Dial Thermometer
The magnetic field of an induction cooktop can interfere with a digital meat thermometer, so you may need an analog thermometer—an old-fashioned solution to a modern problem.

https://www.goodhousekeeping.com/appliances/electric-range-reviews/a28435170/induction-stove-cooktop-pros-cons/

Induction cooking takes place on a flat glass surface equipped with heaters. The heating coils are powered by electromagnetic energy that's only activated by the iron in cookware. When the iron makes contact with the active heaters, the iron particles agitate causing the pan to heat up quickly. This is different than what happens with an electric or gas range because a transfer of heat from the burners to the cookware does not take place: instead, the pot or pan heats up while the cooktop remains cools – and safe to touch! This process takes place more quickly than electric or gas because there's no waiting for the burner to heat up first. Here's what you need to know before you make the switch:

Pros of induction cooking

Induction stoves and cooktops heat faster than electric and gas counterparts. That's because with induction, you don’t have to wait for the heating element to transfer to the pan. Instead, the pan heats up directly and super quickly — our tests have shown that induction cooktops can boil six quarts of water in under 15 minutes.

Induction stoves and cooktops offer precise temperature control. Electric cooktops take a lot of time to heat up and cool down, and it's difficult to hit a precise temperature with gas ranges. But with induction, you're afforded super precise temperature control which allows for more controlled cooking. When you turn the burner off, heat transfer stops immediately, so there's less of a chance of foods boiling over or overcooking.

Induction stoves and cooktops are more energy efficient than electric or gas because heat isn’t lost in the transferring process. With gas and electric ranges, a lot of energy is lost to the air around the pots and pans. With induction, only the cookware heats, which ultimately translates to energy- and cost-savings (and, of course, faster cooking times).

Induction stoves and cooktops maintain a cool cooking surface. Since only the pan gets hots, a hot element will never be exposed, preventing fire hazards and the risk of burns in the first place. This also allows for quicker cleanup. Some people claim this makes it safer to cook around children, but keep in mind that the cookware (and food inside it) still remains very hot.

Induction stoves offer a safer way to cook than electric or gas. It doesn't emit gas into the air, and it won't catch objects, like dishcloths, on fire because it only heats items with iron particles in it. It also turns off when the cookware is removed from the heating element so there's little risk of accidentally leaving it on when you're done cooking.

Cons of induction cooking

Induction stoves are traditionally more expensive than their electric and gas counterparts, since the technology is relatively new. It’s an investment, but if you’re in the market for a new range, this will pay off in the long run: An induction model uses 10% less energy than a smooth-top electric range. Plus, as induction becomes more mainstream, the cost is starting to decrease.

Induction stoves and cooktops require specific cookware. While most cookware, especially stainless steel cookware, is compatible with induction, your older cookware may need to be replaced if you're going with induction. Induction-safe cookware contains iron particles, which activate and create heat when they interact with induction heaters. Make sure new pots and pans are marked “induction safe.” If you’re unsure about older ones, do the magnet test: If a magnet sticks to the bottom, it can be used with induction.

Induction stoves and cooktops have a learning curve. The right sized cookware must be placed in the center of the heating element in order for it to be properly activated. The pot can't be too small, off-center, or wobbly, so flat-bottomed pots and pans work best. While most induction cooktops have a lock setting that allows you to freely shake your pan around while cooking, during testing, we found the learning curve to be a little frustrating: the heating element sometimes cuts off prematurely or shuts off without warning.

Induction stoves and cooktops can overcook food at first because they heat food faster than traditional cooking methods. Remember that when cooking with induction, cookware doesn’t need as long to preheat and a lower heat setting is needed to maintain the temperature of food. The trade-off is a speedy cook time.

Induction stoves and cooktops sometimes cause a rattling sound, which is a result of the high energy transferring from the coil to the pan. This whirring sound often goes away when you turn down the heat or add food to the pot or pan, but it can be annoying for some users.

Induction cooktops scratch easily. While electric and gas ranges have a grate or heat element that can withstand more wear and tear, inductions are made with smooth glass, which makes them more prone to scratching. Induction cooktop manufacturers suggest using cookware with clean, smooth bottoms, and avoid sliding your pots and pans around on the surface. It's also advised to not use sharp tools or abrasive cleaning materials on your range.

[wdfifteen]

"it's difficult to hit a precise temperature with gas ranges."

I have to disagree.

[mjohnson]

We're trying it out - got one of those chinese single 220V/3500W "catering" burners. It's not the finest quality but it was ~25% the price of the Volrath USA unit.

It still feels like cooking with magic. Much faster to boil a big pot of water than our gas cooktop. A friend blew me away when step 1 of frying bacon was to cover his induction cooktop with newspaper to keep it clean. It baffled my 45-years-of-cooking-with-gas brain!

One neat thing it can do that gas cannot is that you can set a temperature and it'll hold it there. It makes things like deep frying nearly idiot-proof.

[cantdrv55]

IKEA sells an induction cooktop that’s not too expensive. I might pick one up for my camper trailer to try out. I know it uses quite a bit of power so I’ll only use it when I’m connected to shore power.

[fred cook]

We have been using an inductive cooktop for several years. While you can induct a magnetic field into most any metal,you will want to have a set of stainless steel pots and pans in order for it to work properly. For the most part, I like the inductive cooking, but the next time I buy a new cooktop, it will be inductive/radiant.

[ckissick]

We've had an induction stove for 7 years and love it. It's the most energy efficient system, boils water very fast, and is easy to control. And it's very easy to clean. Ferrous pots and pans are easy to find.

[mjohnson]

Originally Posted by ckissick

We've had an induction stove for 7 years and love it. It's the most energy efficient system, boils water very fast, and is easy to control. And it's very easy to clean. Ferrous pots and pans are easy to find.

Yup. Bring a magnet to check.

A surprise was that our All Clad MC2 (?), the ones with the raw Al exterior, weren't compatible. The more normal shiny SS exterior AC were good to go. Same problem with our webstraurant-cheap Al nonstick skillets, but that just means the next ones will be $18 instead of $14.

I've used induction heating industrially for years and I understand it perfectly well, but still I giggle at using "magic" to cook at home. It's like the exact opposite of my "well, nobody _really_ needs hair on the back of their fingers and hands" outdoor wok burner.

[look 171]

I bought a portable one at one of those Chinese market for 45 bucks. I use it at my job site to heat some food and such. Its been through hell and still works fine. Had it for couple years now. If I were to re-do my home, that's what I buy without thinking twice about it.

[harvardma]

I have a Bosch induction cooktop and love it. It heats very fast and evenly, and can hold a low simmer very well.

[908/930]

We went from Gas to Induction, I like it better, way easier to clean. Some ceramic type frying pans seem to heat differently, I am guessing the amount of iron in the aluminium pan varies between manufacturers, so level 6 on one pan can be like level 5 on another pan, cast iron always works well, pretty consistent heat across the entire pan surface with any pan.

The amount of power capable will very between cooktops, usually there is at least one pot surface with really high power for boiling water really quick, or called a boost function.

One interesting thing I found on ours (Bosch) is the perimeter of the glass itself supports the unit and everything on it, not sure how hard a hit with a cast iron pan before it would shatter and everything goes down.

[greglepore]

I need one to low simmer on, my gas cooktop has plenty of power but no true just bubbling simmer burner. Wondering if you can put a non induction saucepan on an induction capable pan to transfer the heat?
Thinking a single standalone.

[911boost]

I took have the Bosch and really like it, have some USA made All Clad pans that work wonderfully. Also use my cast iron on it with good results.

[beepbeep]

Originally Posted by cantdrv55

Seems to be the rage lately and I’m not sure why. Does it heat more evenly than gas or electric glass cooktop or is it for convenience or safety? What do you know about induction cooking?

We have been using induction hobs for last 15 years and I would never go back. When we bought the house it had ordinary infrared hobs and first thing I did is to replace it.
Induction is much better from both safety and energy viewpoint. It only heats the actual metal, not the glass and it is much quicker/powerful than other electric means of heating.

Pros:

- glass top is only heated indirectly by pans on in. So spilled food is much easier to clean off as it is not "caked in" by the heat.
- Safety: unless you have something magnetic on it it will not heat up. So no issues with acciddentaly placing stuff on the hob which is turned on. You can place your hand on it and turn it to 11 and ... nothing happens.
- Energy efficient: less heat spill.

Cons:
- Creates overtones in wiring and can draw a s**tload of current.
- needs magnetic cooking wares. Aluminium does not work (this is somewhat af a non-issue nowadays as almost all pans are compatible with induction.
- "heating" is done by power electronics. It needs fans to keep it cool.

[javadog]

Nothing but gas for me. Can't stand any form of electric cooktop.

[masraum]

I've been curious, and trying to sell the missus on induction. Based on this and other threads here over the years. She's game, but said "I'd like to try it out before we go all-in."

So I bought an induction "hot-plate" off of Amazon. You can get them as cheap as $50, but I was concerned that buying a cheap one might provide a bad experience. I spent a bit more ($150) and got one that I think we could use on holidays or whatever over the years. I was also a little concerned that the function of a 120V may not be good compared to a full range running on 240V. And while I know that it is more limited, I figured it would be good enough for a lot of stuff.

I got it today. First, I steamed some dumplings. It was only 1/2" of water in the bottom of the steamer, but it boiled FAST. Even faster than on the stove on a large burner on full power. Then later, I cooked some sausage and a couple of eggs. It seemed to work really well for all of the cooking.

I put the cooktop on a small unfinished wood table that the PO of the house left. The tables not much to look at, but to try to keep it from getting worse, I put a big sheet of packing paper over the cooktop which also covered a bunch of the table. The paper is basically news paper without any printing, and it was between the pot and hot plate. The paper looked completely normal after cooking other than being covered in grease splatter.

When everything was hot, I was able to touch the cooktop near the pan and it was cool. That's impressive.

One thing that I'd read and seen photos of was that for these 120V hotplates, the actual magnetic field size is always about 4.5" ±.25" and people complained that the center of their pot would be hot and burn while the outside was not hot. I assume a full size stove/cooktop isn't like that. Also, I assume that using better pots and letting the pots heat up eliminates that problem. I didn't notice any issues when I was cooking.

I'm curious to see what the missus thinks. She frequently makes large batches of chicken broth/stock. I'm not sure how well this little hot plate will do with a really large pot of water. Again, I suspect the quality of the pot will have some impact on that. I'm sure a large 240V cooktop would do a much better job.

[1990C4S]

I see the benefits of gas, and good gas range (like Wolf) has twin function burners (heat or simmer), but I would prefer a glass cooktop that was easy to clean.

A gas stove with a messy cook is a nightmare to clean. I do it a lot.

[masraum]

Originally Posted by 1990C4S

I see the benefits of gas, and good gas range (like Wolf) has twin function burners (heat or simmer), but I would prefer a glass cooktop that was easy to clean.

A gas stove with a messy cook is a nightmare to clean. I do it a lot.

Even with a neat chef there will be stuff to clean. Boiling a pot over is miserable and mostly preventable, but cooking anything that is greasy and pops will make a mess. I've even tried using those mesh lids that are supposed to block the popping grease, and they help, but don't eliminate the greasy mess. And a lot of pots, if you're boiling stuff will spit and sputter around the edge of the lid.

We had a really nice cooktop. It was the 2nd most expensive of the Kitchenaid Architect series, IIRC. It lacked 2 things from the most expensive model, lights that showed that a tap was on and a special coating that made cleaning the stainless easier.
Yeah, we'd have really loved to have had that special coating.

[masraum]

And the quality of the pot seem to have a lot to do with how well it cooks. We've got some Demeyere stainless (Atlantis and Proline). Also, when we first got this place, and were maintaining 2 residences, the kids gave us a few of their old REALLY cheap pots (like "as seen on TV" type stuff).

I just tested an equal amount of water (about a pint) set to boil in a Demeyere and on of the cheap sauce pots. The Demeyere was at a full rolling boil in 2 mins with no indication of a hotspot on the bottom of the pot (the whole bottom was boiling, not just a ring in the center). The cheap pots which are enameled thin aluminum with a thin ferrous steel disk on the bottom didn't boil until 4 minutes and had a noticeable hot spot (the boiling started in a spot about half the diameter of the pot).

We've got some old cast iron and also some LeCrueset enameled cast iron, but I think all of that is in storage, unfortunately, so I can't test those. I assume they should work similar to the Demeyere.