When it comes to stovetops, induction ranges are definitely the wave of the future. Using state of the art technology, induction ranges transfer heat directly to the pots and pans through electro-magnetic fields without the need of gas flames or electric coils—they’re literally magnetic! There are a number of different advantages and disadvantages in induction cooking. We’ve put together a brief outline of the various pros and cons to help you decide if induction cooking is right for your unique cooking needs so that you can buy your new range without getting burned.
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!
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