Induction Cooktop Pros And Cons: Our Full Review For Buyers
There are many factors to weigh when evaluating induction cooktop pros and cons. Induction cooktops are becoming popular in American kitchens due to benefits over conventional gas and electric cooking.
But are there some drawbacks too? Well, there are some drawbacks to everything. Some are inherent in the technology. Others may be worked out as new products are developed. This article will discuss both the pros and cons of induction cooking so that you can decide whether it’s an upgrade that you want to make right now or whether you're more comfortable with standard gas or electric.
There are quite a few areas where cooking with magnets (induction) is better than cooking with gas or electricity.
Energy Efficiency and Heat Generation
One major pro of this technology is energy efficiency. Induction cooking is energy efficient for a number of reasons. First, the way that heat is generated requires less energy than conduction cooking. Second, the cookware is heated directly, rather than being placed on something that requires energy to be made hot. This means less energy is lost to the surrounding environment.
Speed, Control and Even Heat
Induction heating is incredibly fast. Many customer note they can boil water on an induction burner in under two minutes. In addition, these kind of burners have very sensitive temperature controls. It's a snap to adjust the heat exactly how you want it. The cookware heats much more evenly. This means food can go longer without stirring. Also, you won't get burned areas in the middle of your pan.
Safety and Cleaning
Because the cookware is heated directly, the cooking surface takes much less time to cool than with other methods of cooking. Where a gas or electric range can take ages to cool off, induction ranges cool very shortly after the cookware is removed, making it safer. This also makes the ranges significantly easier to clean. Food doesn’t get baked on to the surface as can happen with gas and electric.
Any time a new technology is introduced there are a few good reasons to stick with what one knows. But be aware that some of the downsides to induction won’t be around forever. This technology is always advancing and you might find it harder to talk yourself out of making the change in the near future.
The technology involved is still more expensive than conventional ranges. The recent surge in popularity of this technology is due to a breakthrough over ten years ago that made the ranges significantly cheaper than they had been before. So you can probably expect prices to continue to drop as the technology improves. Also, prices will probably drop as more people buy into induction.
Specific cookware materials are required for induction ranges. These ranges work by generating electric currents from interacting magnetic fields, one in the stovetop, and one in the cookware. This means that cookware must be iron containing for it to work well with induction. You won’t necessarily have to get new cookware. But you will have to check you current cookware works. Fortunately, many manufacturers are making specific induction ready cookware so this isn’t necessarily a huge negative.
Induction cooktops themselves don’t make noise, but some customer report a hum that in fact comes from their cookware. This is particularly true if they are using pots or pans that sandwich layers of aluminium or copper inside stainless steel. Or, it can happen if they have cookware with irregular bottoms or poorly fitting lids. Generally this is a low hum but if you’re sensitive to noise levels it can be annoying.
Hopefully this compilation of induction cooking pros and cons has been helpful to you. Everyone’s needs are different. Are the speed, control and safety aspects enough to offset the cost, potential cookware issues and noise? If you ask me, it’s a definite “Yes!”. But you’ll really have to evaluate all of the induction cooktop pros and cons for yourself.