Induction Cooking: New Pans Needed?

Induction hobs are a type of stovetop that is powered by electricity and heat the base of the pan directly through a magnetic circuit. They are more energy-efficient than gas or electric hobs as they only heat the cookware and not the surface of the hob. This also makes them safer, as there is no open flame and the area surrounding the hob remains cool. However, induction hobs require specific cookware to function properly. Pans made from non-magnetic materials such as glass, aluminium, or copper will not work on induction hobs unless they have a layer of magnetic material on the bottom. To test if a pan is compatible with an induction hob, simply hold a magnet to the bottom – if it sticks, the pan will work.

Induction cooktops are more energy-efficient than gas or electric cooktops

This is because induction cooktops heat food or liquids faster than gas and electric cooktops. In one experiment, an induction stovetop could boil water in just 5.8 seconds, compared to 8.3 seconds with a gas stove. Induction cooktops also heat the pan directly, whereas with gas and electric cooktops, energy is lost as heat has to transmit from the coils to the pan.

Induction cooktops are also more energy-efficient because the elements match the pan size, reducing energy waste. With gas and electric cooktops, if you use a burner size that's larger than your pot or pan, you're wasting energy heating what doesn't need to be heated.

In addition, induction cooktops are more energy-efficient because they don't heat up the surrounding air like gas cooktops do. This means that when cooking with gas, about 60% of the energy is wasted, compared to just 16% with induction cooktops.

The improved efficiency of induction cooktops can result in lower energy costs, as well as lower rates of air pollution associated with energy generation.

Induction cooking is faster than gas or electric cooking

Firstly, induction cooktops use electromagnetic energy to heat pots and pans directly, whereas gas and electric cooktops heat indirectly, using a burner or heating element. This means that induction cooktops are far more efficient, delivering around 80-90% of their electromagnetic energy to the food in the pan, compared to 38% for gas and 70% for electric.

As a result, induction cooktops heat up much faster. For example, a pot of water will boil in half the time it would take on a gas hob. They also offer a wider range of temperatures and are more precise, with more responsive temperature controls. This means that you can often use a lower heat setting than you would with gas or electric.

The speed and precision of induction cooking also means that you're less likely to overcook your food or have sauces boil over. You may also find that you need to prepare your ingredients before heating the pan, as the pans can become hot very quickly.

Another benefit of induction cooking is that the cooktop surface stays cool, so you don't have to worry about burning your hand, and it's easier to wipe down and clean.

Induction cooktops are safer than gas or electric cooktops

Secondly, induction cooktops only heat the cookware and not the surrounding area, reducing the risk of accidents and fires. This is because induction cooktops use electromagnetic fields to generate heat directly in the cookware, rather than heating the cooktop surface. This makes them safer than traditional gas and electric cooktops, which heat the entire surface and can cause burns or fires if something comes into contact with them.

Thirdly, induction cooktops are more precise and responsive than gas or electric cooktops. They offer more precise temperature settings, making it easier to control the heat and reducing the risk of overcooking. They also respond quickly to adjustments, so if you need to lower the heat, the temperature will drop instantly. This level of control makes induction cooktops safer, especially when cooking delicate dishes that require precise temperatures.

Finally, induction cooktops are more energy-efficient than gas or electric cooktops, reducing energy usage and saving money on utility bills. This efficiency also contributes to a safer kitchen environment by minimising the amount of heat generated, which can reduce the risk of overheating and improve overall safety.

While induction cooktops offer enhanced safety features, it is still important to exercise caution when using any cooking appliance and follow general safety guidelines to prevent accidents.

Induction cooktops are more responsive to temperature changes

Induction cooktops have several advantages over traditional gas stoves, one of which is their responsiveness to temperature changes. Induction cooktops use electromagnetic fields to generate heat directly in the cookware, rather than heating the cooktop surface. This means that the cooktop itself remains cool, improving safety in the kitchen.

The direct heating of the cookware also means that induction cooktops are more responsive to temperature changes. This is because there is no intermediate step of heating up an element and then transferring the heat to the pot, as with gas or electric cooktops. With an induction cooktop, the heat is generated from within the cookware itself, so when you turn up or turn down the heat, the cookware responds faster. For example, you can expect 6 quarts of water to approach a boil 2 to 4 minutes faster than on a gas or electric stove. This makes induction cooktops ideal for busy weeknight dinners when you're short on time.

The responsiveness of induction cooktops also means that cooking is easier and more precise. You're less likely to encounter problems like sauces that suddenly boil and splatter or chicken thighs that scorch and burn. Induction cooktops give you better control over the temperature, reducing the risk of overcooking and making it easier to perfect tricky dishes.

In addition to their responsiveness, induction cooktops offer several other benefits. They are more energy-efficient than gas or electric cooktops, saving you money on energy bills. They are also safer, with no open flame and less residual heat. The lack of an open flame also means there is a reduced risk of burns or fires. Induction cooktops are easier to clean, as the smooth surface can be easily wiped down.

However, there are a few considerations to keep in mind when switching to induction cooktops. You will need to use compatible cookware, as induction cooktops require magnetic pots and pans. Additionally, induction cooking feels different from cooking with gas, and some cooks may miss the visual feedback of a flame. The initial cost of an induction cooktop can also be higher, but this is offset by long-term energy savings and potential financial incentives.

You can use a magnet test to check if your pans are induction-compatible

Induction cooktops use magnetic fields to generate heat, so all pots and pans used on them must have magnetic bottoms in order to work. Cast iron, steel, and some stainless steel pans will work with induction stovetops, but if other materials are blended in, or the pan is made of aluminium, glass, or ceramic, your food won't cook.

Most induction-compatible pans are marked with a symbol on the bottom. The symbol should resemble four loops of wire or be indicated with the words "induction ready". If your pans don't have this symbol, you can use the magnet test to check if they're induction-compatible.

Frequently asked questions