When looking for a new cooktop or range there are a lot of things to consider. Probably the most important is what type of heating technology is best: gas, electric, or induction. Traditional cooking technology of radiant heat or gas is common in today’s households but what about induction? What exactly is induction technology? 

What is Induction?

The innovative technology of induction uses magnetic fields to generate heat. Induction uses a high-frequency copper coil beneath the cooktop’s smooth surface; these coils are magnetically charged to activate when a pan is placed on the cooktop. Even if the cooktop is left on, the surface does not generate heat until it establishes contact with a pan. Since induction does not use traditional thermal heating elements, the surface stays cooler than conventional radiant cooktops. Once a pan is removed, the magnetic connection is lost, thus the heat is automatically turned off. The cooktop itself will then remain warm until the ceramic glass top cools.

How Induction Works

Part 1:

Coil Produces Electromagnetic Energy

The induction coil is made up of copper. When an electrical current passes through the copper coil it creates an electromagnetic energy field. This is the same type of energy used in radios, cell phones, microwaves, wireless laptops, infrared, and visible light[1].

Part 2:

Pan uses Energy to Produce Heat

The second factor involved with induction cooking is the pan. The electromagnetic energy created in the copper coil passes through the ceramic surface into the bottom of the pan. This causes iron molecules to vibrate 20,000-50,000 times per second[2]. Heat is generated from the friction between these molecules.

For this technology to work the pan must contain some iron. This can easily be discovered by placing a magnet on the bottom of the pan. If it sticks, the pan will work with an induction cooktop.

What are the benefits?

Faster cooking:

Water boils twice as fast with radiant electric heat.

More efficient cooking:

Heat is only generated when the cooktop is in contact with a pan, resulting in less heat wasted. Whereas in gas cooking, 30% of the heat goes to the pan, the remaining 70% is lost heat. Due to the lack of traditional thermal heating elements, an induction cooktop stays cooler than convectional radiant. The generated heat from induction is contained in the cookware.

Induction boils water in half the time

More accurate cooking:

There is more accurate cooking with induction, heat changes immediately from a boil to a simmer, without burning the pan’s content. Compare to an electric range where coils that contain all the heat need to cool before reaching the correct simmer temperature.

Easy Clean up:

The smoothtop design of induction allows for quick wipe up of spills.

How does cost compare to gas or electric cooktops?

One thing to consider when looking at induction is cost. The advancement of technology comes with a little higher of a price range. Here are some price comparisons:

 

36″ Cooktop MSRP: 30″ Cooktop MSRP:

Induction: $2549
Induction: $2049

Electric: $1699 
Electric: $1549

Gas: $1449  
Gas: $1249

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[1] GE Appliances, “How Induction Works” 2010 General Electric Company: http://www.geappliances.com/products/introductions/induction_cooktops/how.htm

[2] GE Appliances, “How Induction Works” 2010 General Electric Company: http://www.geappliances.com/products/introductions/induction_cooktops/how.htm