How Induction Cooktops Can Turn Your Kitchen Green

We're currently struggling to cook via an ancient electric stovetop at our new apartment. It's been a learning experience going from gas to electric, but we're managing. Now, if we owned the place, we would want to upgrade our kitchen, and if we had the money to invest, we may put that cash down on an induction cooktop. This technology uses half the energy of gas and less than half that of an electric stove top. So how does it work?

When on, a magnetic field on the stovetop transfers energy directly to the pot and its contents, nothing else. The magnetic field creates a circulating electric current, which generates heat.

What's crazy is that since it uses a magnetic field, rather than an actual heating source, only the cookware, which has to be made of magnetic materials like cast iron or stainless steel, warms up while the cooktop stays cool. And better yet, you can instantly change the amount of heat going to your pot. No more waiting for ranges to cool down. The photo above illustrates how induction cooktops ensure no more fire hazards in the kitchen -- though you won't be immune from bad manicures.

According to the department of energy, 84% of the energy required is converted to heat to cook the food versus 52% for a standard electric burner and 40% with gas...For example, to boil 2 quarts of water [it] would take only 4 and a half minutes and 745 kilojoules of energy using an induction stove, compared to twice as long, using electric or gas. [via HDF]

Unfortunately, all that awesomeness costs money. Prices for induction cooktops range between $1,600 to over $4,000. Though you can get single burner, standalone cooktop for as low as $73.

(Images: Stovetops, Electrolux; diagram, Induction Cooking World)

Posted originally from: Unplggd

Comments (9)

In the same way that you don't have to wait for the burner to cool down on an induction cooktop, you get the responsiveness of gas in an electric unit, for those not outfitted for gas.

When we renovate our kitchen, I plan to switch from gas to induction.

I'd love to have induction. It's the safest of ways to cook and especially gas in comparison is a lot more hazardous out of a health perspective (particles in the air). The only negative aspects are the price and the fact that some pots and pans might not work on a new stove.

(On a side note, what's up with the crazy long nails in the last picture? And they're...taupe! Hilarious.)

I find it utterly hilarious that people just ADORE induction cooktops and yet many of those same people are just horrified by the thought of living near power lines which produce exactly the same phenomena.

Yes, they might be healthier then gas in regards to particulates and combustion by-products in the air which can be quite toxic. Yet, when you measure the electromagnetic fields that come out of these induction cooktops, there is some concern. If you are worried about power lines and cell phone radiation then I would say an induction cooktop is not a good idea.

Sure it saves a lot of energy, yet I say health comes first.

you can get a cheap induction burner/hob for around 125 bucks. AJMadsion and ebay have them. Cooks Illustrated rated these portables this month, and the winner was one of the cheapest. (Fagor lost but was also cheap). I bought one for my cabin, which has an electric range, bc I got sick of waiting 10 minutes to boil water. Now it takes 30 seconds.

I really like this concept, and especially as an option in quake country (in '89 we had a major gas main break next door that, due to overwhelmed fire & gas/electric company personnel's understandably delayed response, left a lasting memory), but for now I'm still priced out of using it as an option in my home. I hadn't researched health concerns yet, so was surprised to see them here, but will definitely look into that as well.

I recently purchased a double Fagor induction cooktop for about $300 and although that was a great price, induction cooktops are NOT compatible with most cookware (including stainless steel). So buyer beware, you have to use magnetized stainless steel or other "induction compatible" cookware which is generally more expensive. Also, with this particular Fagor burner, you cannot use both burners at more than medium heat simultaneously.