Viking 30' W. Induction Range

PROS:

Efficiency
In induction cooking, the heat goes straight into the cooking vessel without the need to first convert the energy into heat as found by conventional cooking methods. Therefore induction cooking saves a lot of energy. Gas and electric ranges are only 40-50% efficient, meaning that the remaining 50-60% of the generated heat is wasted and goes out into the air, heating up the kitchen in the process. On the other hand, 84-90% percent of the energy used in induction cooking goes directly into the food, with the rest used in the electrical process and not as wasted heat. This means that even the stove top directly next to the “burner” stays almost completely cool, not to mention the rest of the kitchen!

Safety
Since the surface of an induction range in the immediate vicinity of the cook pad or “hob” doesn’t heat up, one can actually touch it without getting burned! Furthermore, if sauce spills over onto the stovetop, it won’t burn and harden, making cleanup all that much easier. You can even clean up immediately since it’s not hot, so you don’t have to scrub an already hardened spill, allowing for a cleaner, more manageable kitchen. Hobs shut off automatically when pans are removed, so there’s no concern of burners accidentally being left on. Many models also include safety features that automatically shut off heat if the pan is empty. Just as with a standard electric burner, there’s obviously none of the risks that go along with a gas burner such as pilot lights or gas leaks [link to article on ranges]. Research is currently underway to create zone-less induction ranges which essentially allows you to place any shaped cooking vessel anywhere on the cook-top surface.

Cooking Speed
Due to its energy efficiency, induction cook tops heat up food much faster, saving electricity in the process. An average gas burner takes about 36 minutes to boil 5 gallons of water, whereas a much less powerful induction unit will boil the same amount of water in only 22 minutes. Induction cookers also have an immediate response time similar to a gas burner, allowing for very accurate control, unlike with an electric range, making them an option for professional chefs and homeowners alike. It’s also possible to lower the hobs to a very low heat for simmering purposes, something that even many gas burners are unable to do.

CONS:

Price
At this point the biggest down side to induction ranges is that they are not so readily available in America, and are therefore more expensive—sometimes as much as twice as much or more–although more and more stores are selling them every day which will eventually bring the price down.  Furthermore, most people prefer to stick with what they’re used to, either electric or gas ranges, as opposed to trying something new. As induction ranges become more common, however, more and more people will take the plunge.

Limited Cookware
Induction cooking only works with iron or steel vessels—basically any surface that a magnet will stick to. This includes most quality cookware, but aluminum, ceramic, glass, and copper non-stick surfaces are out of the picture at present, although research is underway to eventually include all metals. Although induction cookers work well with traditional flat-bottomed pans, curved-bottom pots or pans such as woks require a special curved induction unit designed specifically for curved vessels.

GE Profile Model PHP960 Induction Cooktop

Electricity
Induction ranges use slightly more electricity than regular electric ranges however the difference is so miniscule that it will only amount to a difference of a few dollars in electricity costs each year. As with a standard electric range, induction cookers only work with electricity, making them a poor choice for anyone living in an area with frequent blackouts.

Radiation
Although no scientific studies have conclusively found any hazardous radiation involved in induction ranges, there is some side for concern. Induction cooking units work by generating a field of electromagnetic energy such as found in microwave ovens and cell phones which some people believe are hazardous to health. Nonetheless, the amount of radiation in induction cooking is substantially less and therefore many experts are unconcerned. People with pacemakers or defibrillators should seek the advice of a suitably qualified physician on safety even though most experts believe that there is no risk involved for them from induction cooking.

In Summary:
The best quality induction ranges such as the Viking, come with two power generators so that it doesn’t pull energy from other hobs when cooking on all cook pads at once. As with many appliances, Viking makes the top of the line induction range due to the fact that they test every single item for quality assurance before it leaves the factory and use the best materials and craftsmanship. They also cost more than four times as much as a standard induction stovetop. Nonetheless, anyone that plans on doing a lot of cooking for a large family or for entertaining frequent guests that can afford it, should definitely consider the increase in quality since it will have better performance over the life of the range.

Considering the overwhelming advantages of an induction range, it is an excellent choice for those who can afford one. In the upcoming years, there is little doubt that they will soon become the preferred type of stovetop of the future. It’s a sure way to “stay cool” in the kitchen!

Although when most of us were growing up there were either gas or electric ranges, nowadays there are a few more choices on the market including various types of electric heating elements, dual fuel oven ranges, and a brand new futuristic technology that is finally hitting the stores in America known as induction ranges. Let’s highlight some of the pros and cons of each option:

Bosch 500 Series Free Standing Gas Range - HGS305US

Electric Ovens:

Electric ovens and ranges are still the most popular choice in America with over 50% choosing them over the other options. Electric ranges offer a very low heat option, something that is not always possible with most gas ovens. There are a number of different types of elements available on the market today: regular coil burners, solid disk elements, smooth top, and halogen elements. Standard coil burners are generally available in the least expensive models and anyone who’s ever had one knows that they are difficult to clean. In smooth top electric ranges, radiant elements are placed under glass, making for a totally smooth working surface for easy cleaning. The disadvantage of solid disk elements and smooth top is that they take longer to heat up and therefore use up more electricity in the process. Halogen elements are more efficient than conventional electric coil elements. Electric ovens are reported to cook food more evenly than gas ovens, since their built-in sensors are designed to react to even a one degree drop in temperature, whereas gas ovens only start reheating once the temperature drops by ten degrees. Nonetheless, many house owners report not noticing much of a difference between gas and electric when it comes to ovens.

Gas Ovens:

Gas stovetops are still the preferred choice amongst professional chefs and food connoisseurs. They begin heating up food instantly and are more accurate, so that you can achieve the exact flame you desire. Some fancier models even have special burners for faster, higher heat as well as others for very low flames.

More importantly, however, gas ranges cost less than half as much to operate as their electric counterparts. Even though gas ovens may be slightly more expensive to purchase, they will save you hundreds of dollars over the life of the oven, making it well worth the initial difference. It should be noted that models possessing an automatic pilot light use 30 percent more gas than an oven with an electronic ignition instead, making the savings much more insignificant.

This being said, it should be noted that gas is only an option in homes equipped with a propane or natural gas line. Installation of a new line may be fairly expensive, making long term savings more minimal. Furthermore, one must always remember that gas stoves do come with some risk, as low as it may be. Leaving on an unlit burner can be hazardous if windows are closed and possession of flammable liquids could be dangerous in the vicinity of the kitchen. Models with pilot lights are also more dangerous than electric ignitions since the flame could blow out without you knowing, releasing gas into the room.

Dual Fuel:

Although more expensive than both electric and gas ovens, dual fuel gas and electric ranges are the best of both worlds, since you get the immediate response of gas burners and the even heat of an electric oven. These are becoming more and more popular each year.

Induction Ranges:

Induction ranges are definitely the wave of the future, using electro-magnetic fields to transfer heat directly to the pots and pans without the need of gas flames or electric coils. Since the heat goes straight into the cooking vessel without the need to first convert the energy into heat as found by conventional cooking methods, induction cooking saves a lot of energy. The stove top directly besides the burner stays almost completely cool, not to mention the rest of the kitchen!  In fact, gas and electric ranges only use 40% of the required energy to cook, with the remaining 60% going out into the air, whereas 84% percent of the energy used in induction goes directly into the food, with the rest going into the electrical process and not wasted heat.

At this point the biggest down side to induction ranges is that they are not so readily available in America, and are therefore more expensive, although more and more stores are selling them every day. Furthermore, induction cooking only works with iron or steel vessels. This includes most quality cookware, but aluminum and copper non-stick surfaces are out of the picture at present, although research is underway to eventually include all metals.

Bosch Induction Cooktop in an Island.

Convection Ovens:

Many experts recommend buying a range with a convection oven. Made with a built-in fan and extra heating element in electric ovens, convection ovens are designed to continually circulate hot air around the food, distributing heat more evenly to cut down cooking time and temperatures by as much as 30%, saving a third on energy costs.

Most oven models come with self cleaning features nowadays which cut down on costs because of the higher insulation level. Nonetheless, frequently using the self cleaning option will end up using more energy than you will save.

Double Oven

Today, some ovens come equipped with a second, smaller oven in place of the broiler. This gives you the option to cook two different types of items simultaneously, but it is also a great money-saving feature for people cooking smaller amounts at one time. Since people rarely fill their large ovens to maximum capacity, all the energy it takes to heat the entire oven is wasted. A smaller oven is a great option, requiring much less energy to cook single items. Additional options include drawer warmers, which have the capacity to keep food warm, until its time to eat.

Styles

Oven styles include freestanding ovens, drop-in ranges, slide-in ranges, and built-in ovens. A freestanding range has finished sides and a raised backsplash. Slide-in ranges have controls on the front section of the range and basically look like a built-in with a seamless finish. A drop-in range will have unfinished sides and rests on a slightly raised platform. Built-in ovens are the most expensive, and can be inserted into a raised wall for easy accessibility. A separate range can then be placed on a nearby counter.

We hope this helps you make the best decision for you and your family. Whether you go with an electric, gas, dual, or induction range, your choice should bring you much ease and comfort and many delicious and nutritious meals. Should you have any additional questions, feel free to contact one of our knowledgeable affiliated appliance retailers. You can call anytime, just please don’t call us late for dinner!