guide to induction stoves

• Person on r/Cooking is looking for advice on whether induction stoves are worth it as a replacement for their Samsung electric stove.
• Many commenters share their personal experiences using induction stoves, offering both positive and negative feedback.
• One commenter says they “don’t want anything else anymore” since switching to an induction stove, calling it a perfect balance between gas and electric.
• Another commenter mentions that induction stoves heat up very quickly, offer good control at low temps, and are easy to clean.
• Some commenters mention specific brands and models of induction stoves they have used and whether they recommend them.
• One commenter mentions that they enjoy using an Electrolux induction stove but that some pots and pans won’t work due to not being ferrous.
• Others mention that it’s important to consider the types of cookware that will work with an induction stove, as non-ferrous materials won’t heat up.
• One commenter notes that induction stoves offer a high level of precision and are especially useful for low-temperature cooking, such as bechamel.
• A few commenters point out that traditional wok pans may not work as well on an induction stove, while others suggest investing in a portable gas stove as a complement.
• Another commenter notes that electric broilers are better for even broiling performance, while induction stoves work well with pots of mostly liquid that don’t move.
• Some commenters compare induction stoves to gas stoves and mention benefits such as not having an open flame and having better air quality.
• One commenter provides an extensive comparison between different brands and price points, concluding that the cost difference between most models is primarily a result of the number of ovens, the brand name, and wifi capabilities, rather than actual differences in performance.
• A few commenters note that induction stoves may require a dedicated 220V outlet and 40A breaker, which can be expensive to retrofit if not already present.
• Several commenters mention that induction stoves are highly efficient and reduce energy consumption compared to other types of stoves.
• One commenter mentions that gas ranges are the most energy-inefficient and that electric ranges are the second-most, with induction ranges being the most efficient.
• Commenters mention various downsides to induction stoves, such as not being able to char things over a burner, induction tops humming when in use, and certain types of cookware not working.
• Overall, this webpage offers a wealth of firsthand experiences and advice for anyone looking to switch to

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• An induction range is a special type of electric range that uses magnetic coils below the ceramic glass surface to send heat directly to cookware.
• The induction technology makes cooking more efficient and easier.
• According to Energy Star, induction burners are 5 to 10 percent more efficient than electric burners and three times more efficient than gas.
• Induction ranges are compatible only with magnetic cookware such as magnetic stainless steel, cast iron, and cookware made from multiple layers of metal. Stamped aluminum fry pans and anodized aluminum cookware are not compatible with the induction range.
• Induction ranges perform better than other types of ranges and they boil water rapidly and simmer steadily, eliminating the need to constantly stir.
• The challenge of switching from a gas range to induction range is paying an electrician a few hundred dollars to install a new outlet.
• Induction ranges typically outperform other types of ranges in tests.
• An induction range’s oven runs on electricity and works just like the ovens in any other electric range.
• Induction ranges range in price, but have fallen in recent years.
• Consumer Reports conducts tests on ranges that involve measurements that size up how evenly an oven distributes heat and how quickly a cooktop warms water. Different foods are also cooked to see the results. Over the course of a year, Consumer Reports’ test engineers bake more than 2,400 cookies and 400 cakes in dozens of ranges, including induction ranges.
• Three induction ranges recommended by Consumer Reports cost between $1,000 and $2,500.
• A range buying guide is available to learn more about induction ranges.
• CR members can also filter for criteria based on their needs, such as range type, size, price, and more.
• The Inflation Reduction Act offers financial incentives for those who purchase a new induction range.
• Induction ranges are more expensive than conventional electric ranges, but the prices have fallen in recent years.

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• Induction cooking takes place on a flat glass surface equipped with heaters.
• Heating coils are powered by electromagnetic energy that’s only activated by the iron in cookware.
• The iron contacts with the active heaters that agitate and heat the pan up quickly.
• The pot or pan heats up while the cooktop remains cool 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.
• Induction stoves and cooktops heat faster than electric and gas counterparts. Induction cooktops can boil six quarts of water in under 15 minutes.
• Induction stoves and cooktops offer precise temperature control which allows for more controlled cooking.
• When you turn off the induction stove or cooktop, heat transfer stops immediately, so there’s less chance of foods boiling over or overcooking while electric cooktops take a lot of time to heat up and cool down, and it’s difficult to hit precise temperature with gas ranges.
• Induction stoves and cooktops offer better energy efficiency than electric or gas ranges since heat isn’t lost in the transferring process, saving energy and cost, resulting in faster cooking times.
• Only the cookware heats, which ultimately translates to energy- and cost-savings.
• Induction stoves and cooktops maintain a cool cooking surface as only the pan gets hot, preventing fire hazards and the risk of burns in the first place.
• The cookware (and food inside it) still remains very hot.
• Induction stoves offer a safer way to cook than electric or gas since 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 them.
• 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.
• Induction stoves are traditionally more expensive than their electric and gas counterparts. The technology is relatively new, and it requires specific cookware.
• While most cookware, especially stainless steel cookware, is compatible with induction, your older cookware may need to be replaced if you’re switching to induction.
• Induction-safe cookware should be used since it contains iron particles, which activate and create heat when they interact with induction heaters.
• Induction stoves and cooktops have a learning curve, and the right-sized cookware must be placed in the center

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• Almost 70% of people in CR’s survey said they might or would consider induction for their next range or cooktop, but only 3% currently have an induction appliance in their kitchen.
• Induction cooktops and ranges look almost indistinguishable from the more common radiant electric smoothtops, but they heat differently.
• Radiant electric smoothtops have a heating element beneath the flat ceramic glass surface that warms the glass, which in turn heats the pot or pan through a combination of conduction and radiation.
• An induction burner creates an electromagnetic field that interacts with the induction-compatible cookware itself, inducing heat directly without the need to warm the glass in between.
• Induction elements are about 5 to 10% more energy-efficient than traditional electric heating elements because they don’t have to heat the glass.
• High-power induction burners can boil a pot of water roughly 20 to 40% faster than the best gas and radiant electric ranges and cooktops that CR has tested.
• Because the glass top stays cooler, induction appliances are generally considered safer than other types.
• Induction, like other electric appliances, won’t produce toxic emissions like gas stovetops do.
• In CR’s ratings, 30-inch electric ranges start at $600, while 30-inch induction ranges start at $1,160. 30-inch electric cooktops start at $630, while 30-inch induction cooktops start at $950.
• Expect to pay $50 to $100 per hour for an electrician and plan on about 3 to 4 hours for a simple installation of an induction stove. You may also need to pay to cap off your old gas line.
• If you leave a burner on and then place a flammable object on the induction stovetop, the box won’t burn because the electromagnetic field can heat up only compatible metal objects.
• Induction stovetops are easier to clean than radiant electric ones because spills from cooking less likely burn onto the surface.
• Induction appliances are pricier than many gas models that start at $505 for ranges and $700 for the cooktops in CR’s ratings.
• If you’re switching from an electric range or cooktop, chances are good that you can swap in your new induction appliance by plugging it into the same outlet.
• The new Inflation Reduction Act allocates funding for states to offer credits of up to $840 for new electric ranges and cooktops, including induction models

• An induction stove employs a magnetic induction current, unlike conventional gas or electric stoves.
• Induction cookware must be magnetic in order to work.
• Induction stoves heat up the cookware, but the burner only gets warm to the touch since it draws residual heat from the cookware. This makes induction stoves significantly easier to clean than other stove types.
• Cast iron works very well on induction while copper and aluminum do not.
• Induction converts 90 to 95 percent of usable heat into cooking while gas is only 40 percent efficient.
• Induction ranges and cooktops require 220 to 240 volts and 30 to 50 amps, while plug-in countertop single burners are available in 110 volts.
• When shopping for induction stoves, important factors to consider include type, price, controls, interval temperature settings, smart connectivity, and extra features like a booster to boil water faster, pre-set cooking menus, automatic pan detection, and safety sensors like auto shutoffs and child locks.
• Induction stoves can be full-size ranges with ovens, cooktops only, or stand-alone portable models.
• Prices of induction ranges vary from around $100 for portables to $9,000 for high-end models.
• Performance similarities are seen across brands of induction stoves, with differences in the interface, aesthetics, and burner layout.
• The Hestan Cue Seven-Piece Smart Cooking System comes with more than 600 video-guided recipes accessible through its Bluetooth-enabled app.
• The Miele 30-inch Induction Range features four induction cooking zones with 19,500 watts of power and offers automatic programs that guide you step-by-step through over 100 menu options.
• The KitchenAid 7.1-cu. ft. Slide-In Induction Range has four induction burners with bridge elements that work with large or unusually shaped cookware and a separate convection oven compartment.
• The GE Profile Electric Induction Cooktop with five induction zones senses the size of the pan you’re cooking with and heats only the necessary area beneath it. Two elements sync together to heat a large griddle or cookware evenly across a pair of seven-inch burners.
• The 1950s-inspired Big Chill Retro Electric Induction Range is enameled, comes in a variety of color choices, and features four cooktop zones, five cooking modes, and nine heat settings on each burner.
• The Duxtop Portable Induction Cooktop is a single-burner

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• An induction cooktop is a type of electric cooktop that uses induction technology to generate energy from an electromagnetic field, transferring current to magnetic cookware causing it to heat up.
• Induction cooktops and ranges outperform every other type of range in Consumer Reports’ tests, delivering fast cooktop heat, superb simmering, and excellent baking and broiling.
• Induction ranges and cooktops are more energy-efficient (5-10% more than conventional electric and thrice as efficient as gas), environmentally friendly, and better for indoor air quality.
• They have a built-in safety feature that protects against accidental burns by generating heat from within the cookware itself.
• They cook more quickly (2 to 4 minutes sooner than gas or electric) and produce more evenly cooked meals.
• Induction cooktops are easy to clean, making them more hygienic.
• Induction cooking uses magnetic fields, which don’t create a glow as gas does, so it doesn’t offer the immediate visual feedback for the avid cook who loves cooking on a flame and turning knobs.
• Induction cooktops emit a buzz or hum.
• Prices of induction cooktops and ranges have continued to drop in recent years, despite inflation, with some induction ranges selling for about $1,000.
• To shop for an induction cooktop or range, consider your budget, cooking habits, and the cookware you already have.
• Cookware compatibility is an important consideration when shopping for an induction cooktop or range. Some pans, including those made of aluminum and anodized aluminum, won’t work on induction. Most others, including stainless steel and cast iron, will work. Look for pots and pans marked “induction-compatible.” To determine if your existing cookware will work on an induction burner, see if a magnet strongly sticks to the bottom of your pots.
• Some induction cooktops and ranges are equipped with high-end features like convection, WiFi connectivity, and in-oven cameras.
• Induction cooktops use the same outlet as a standard electric range or cooktop, making their installation simple if you’re replacing an electric range. However, if you’re replacing gas, expect to pay an electrician several hundred dollars or more to install the necessary outlet.
• A magnetic field from an induction cooktop may interfere with a digital meat thermometer, so an analog thermometer is recommended.
• Buying a new induction cooktop or range may make you eligible for rebates from the Inflation Reduction Act

• The post is titled “Can anyone recommend an Induction Range?” and was made on the subreddit r/Cooking in 2017.
• The original poster recently moved into a new home and is looking to purchase an induction range for under $2k.
• They mention their research has left them overwhelmed and unsure of which range to buy.
• A Reddit user recommends the Samsung Stainless Steel Slide-in Flex Duo Induction range, which retails for above $2.5k, but suggests waiting for a sale.
• The user gives high praise for the stove’s control knobs, flat working surface, and Flex Duo oven, which can be one large oven or two smaller ones.
• They note that the slide-in feature is aesthetic and not necessary, and recommend getting a range with physical knobs instead of electronic touch controls.
• Other Reddit users comment on their own range preferences and experiences, including using separate induction units, gas, and electric smooth tops.
• A user claims that electric coil burners are the best option for a home cook with no gas supply and warns against induction ranges, stating that they have many downsides and no advantages.
• Another user argues that induction heating has been around for nearly 100 years and questions why there aren’t more induction ranges in kitchens or food processing plants.
• The post prompts a heated debate between users about the advantages and disadvantages of different range types, with some touting the safety and precision of induction, while others prefer gas for its instant on/off feature.
• A few users assert that chefs never use induction ranges and prefer flat tops for cooking.
• Overall, the post contains information about different types of stove ranges and people’s opinions on their functionality, safety, and price range.

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