Electric range induction: Pros and Cons of Induction Cooktops and Ranges

Опубликовано: August 31, 2023 в 9:03 pm


Категории: Miscellaneous

Pros and Cons of Induction Cooktops and Ranges

Some home chefs say induction cooktops and ranges are the way of the future, offering a safer and more energy-efficient way of cooking.

An induction cooktop is a special type of electric cooktop that gets its power and precision from induction technology. This means it generates energy from an electromagnetic field below the glass cooktop surface, which then transfers current directly to magnetic cookware, causing it to heat up.

Induction cooktops and ranges generally outperform every other kind of range in Consumer Reports’ tests. In fact, every induction cooktop and induction range tested through our range lab delivers fast cooktop heat and superb simmering. What’s more, if you buy a new induction cooktop or range, you may be eligible for financial incentives created by the Inflation Reduction Act.

Induction cooktops and ranges look and function a lot like typical glass-top electric models, except that they cook via a magnetic field. On most 30-inch induction cooktops, the field is concentrated into four spots (or elements).

As for the ovens in induction ranges, they broil and bake just as other electric ovens do, but their capabilities differ from model to model. High-end options, for instance, might have features like convection, WiFi connectivity, and even in-oven cameras so you can monitor whatever you’re baking with a smartphone. Entry-level options will have many of the same features you’d find on regular electrics, like storage or warming drawers, adjustable racks, and a self-cleaning mode.

To learn more about induction, see our cooktop and range buying guides. Our ratings for induction cooktops and ranges highlight each appliance’s performance and specifications.

There are plenty of things to love about induction ranges, whether you’re obsessed with perfectly prepped food or interested in energy efficiency. Here’s how they compare with gas and conventional electric ranges.

They’re more environmentally friendly. An induction stove is 5 to 10 percent more energy-efficient than conventional electric stoves and about three times more efficient than gas stoves. And unlike gas, it’s better for indoor air quality.

They have a built-in safety feature. If you turn on an induction burner with no pot on it by mistake, it won’t get hot. That’s because the heat is created from within the cookware itself; as soon as you remove it from a burner, that heating stops. So the glass surface never gets as hot as it would on a traditional radiant electric range, and you’re not at risk of burning yourself if you touch it. That surface might merely feel hot in the way a kitchen counter feels hot if you put a pot of just-cooked soup on it.

Food cooks faster. No other technology we’ve tested is speedier than induction. It cuts out the intermediate step of heating up an element and then transferring the heat to the pot. Compared with electric or gas, it cooks more quickly when you turn up the heat and responds faster when you dial it back down. You’ll find that 6 quarts of water will approach a boil 2 to 4 minutes sooner than on a gas or electric stove, which can definitely be helpful when you’re making dinner on a busy weeknight.

Meal prep is easier. With heat generating from within your pot or pan, induction ranges cook more precisely and evenly. No more simmering sauces that break into a splattering boil or chicken thighs that emerge from the pan scorched.

They’re easier to clean. Like other smoothtop electrics, induction surfaces are easy to wipe down.

Before you shop for an induction cooktop or range, consider your budget and your cooking habits. Here’s what you need to know.

Induction cooking feels very different from cooking with gas. Some avid cooks really love cooking on a flame and the immediate visual feedback they get from it at the turn of a knob. No electric option, even induction, can replicate that feel. In fact, because the electromagnetic field on an induction cooktop doesn’t create a glow, you won’t even know it’s on. That’s why manufacturers have started adding virtual flames and other lighting cues.

It can get expensive when you convert from gas to electric. If you’re replacing an electric range, the swap is simple. Induction cooktops and ranges use the same outlet as a standard electric range or cooktop. But if you’re switching from gas, expect to pay an electrician several hundred dollars or more to install the necessary outlet.

You need the right cookware. While most of the cookware in our ratings is induction-compatible, some pans—including those made of aluminum and anodized aluminum—won’t work on induction. Most others, including stainless steel and cast iron, will. If you’re shopping for cookware for induction cooktops, look for pots and pans marked “induction-compatible.” To determine whether your existing arsenal of cookware will work with an induction range, see if a magnet strongly sticks to the bottom of your pots. If it does, they’ll work on an induction burner.

It might emit a sound. “A buzz or hum is common, and often louder at higher settings,” says Tara Casaregola, who oversees the testing of ranges and cooktops for Consumer Reports. “And we often hear the clicking of element electronics at lower settings, as well as the sound of the cooling fan for the electronics.” Heavy flat-bottomed pans help reduce the vibrations that cause this buzz.

You may need an analog thermometer. The magnetic field of an induction cooktop can interfere with a digital meat thermometer.

Induction cooktops and ranges are typically more expensive than conventional electric models. But prices have continued to drop in recent years despite inflation, with some induction ranges in our ratings selling for about $1,000. And buying a new induction cooktop or range may make you eligible for rebates from the Inflation Reduction Act.

To learn more about induction, see our cooktop and range buying guides. CR members can also browse our full list of ratings for induction cooktops and ranges. Here, we’ve highlighted the best induction range in our ratings, as well as the best 30-inch and 36-inch induction cooktops.

If you’ve got the space, a cooktop (along with a wall oven that you buy separately) can be a nice way to break up cooking areas in your kitchen. The two cooktops below are exceptional performers from our tests.

@consumerreports When it comes to our tests, induction ranges are tough to beat. See ratings and reviews at CR.org/ranges. #kitchentok #kitchentiktok #cooktop ♬ original sound – Consumer Reports

Paul Hope

Paul Hope is a senior multimedia content creator at Consumer Reports and a trained chef. He covers ranges, cooktops, and wall ovens, as well as grills, drills, outdoor power tools, decking, and wood stains. Before joining CR in 2016, he tested kitchen products at Good Housekeeping and covered tools and remodeling for This Old House magazine. You’ll typically find him in his old fixer-upper, engrossed in a DIY project or trying out a new recipe.

Induction Cooktops and Ranges Are So Good You May Not Miss Gas

Gas cooktops and ranges have had a rough couple of years. 

They have been the de facto choice for chefs and serious home cooks for decades. But the recent flurry of reports on the potential health risks of gas cooktops and ranges, including one based on Consumer Reports’ own testing, has caused some consumers to hit pause when shopping for a replacement range. 

The trend toward electric and induction ranges and cooktops is already gaining steam as more consumers concerned about climate change seek alternatives to gas, and as the stoves become more affordable. The current concerns over health may further curb the popularity of gas ranges.

The Consumer Product Safety Commission recently said it’s researching the health risks associated with gas cooktop and range emissions. It will open a public comment period this spring to request information about potential solutions.  

While some cities have taken steps to limit the installation of new gas stoves, a national ban on gas ranges is not happening—at least not anytime soon, according to the CPSC. But CR’s testing and reporting find that there are already plenty of reasons for consumers to make the switch from gas, even in the absence of a change in the law. 

“In our testing of ranges, we routinely find electric and induction options that are top scorers,” says Tara Casaregola, who oversees CR’s evaluation of cooktops and ranges. “Induction ranges and cooktops in particular often heat the fastest, simmer steadily, and provide quicker temperature changes when you adjust a burner.”

The numbers don’t lie: 80 percent of the induction ranges currently in our ratings perform well enough for us to recommend them compared with less than half of the gas ranges we’ve evaluated. And all but one induction range gets our top score for high-heat cooking, while not a single gas range earns that rating.  

While cost was historically a big barrier to induction, prices have come down considerably, with a handful of high-scoring models in our ratings available for $1,500 or less. To sweeten the deal even more, the recently passed Inflation Reduction Act provides credits of up to $840 to offset the cost of new electric or induction ranges and cooktops, making it a good time to make the switch. 

That’s not to say there are no reasons to go with gas. The visual feedback provided by a flame growing and shrinking as you adjust a burner is valuable when gauging heat. But in terms of sheer performance, it doesn’t necessarily translate to quicker cooking or better results. 

Induction ranges and cooktops operate when coils beneath the surface of the smooth glass cooktop induce heat within the pans without the need to warm a burner. The result is faster, more efficient heating, without generating any gas-related emissions in your kitchen. 

Induction works with any magnetic cookware, including cast iron, enameled Dutch ovens, and most stainless steel. (In our cookware ratings, we note whether each model is induction-compatible.) If you’re curious whether your current cookware will work with induction, grab a magnet: If it sticks to your pan, that pan will work on any induction cooktop or range. 

News about the CPSC’s plans came on the heels of research that quantified the extent to which gas cooktops and ranges can produce nitrogen oxides as byproducts of combustion.

Previous research performed by CR in 2022 as well as the Rocky Mountain Institute in 2020 recorded levels of nitrogen oxides that exceeded safe limits set by the Environmental Protection Agency for outdoor exposure, as well as indoor limits set by international health organizations. (CR is now conducting a second round of gas range emission testing and expects to release those findings in the coming months.)

Those results are concerning because nitrogen oxides are a potentially dangerous collection of compounds associated with respiratory illnesses. A December 2022 peer-reviewed study in the International Journal of Environmental Research and Public Health, for example, linked gas ranges and cooktops to nearly 13 percent of childhood asthma cases in the U. S.

To date, no states have banned the sale of gas cooktops and ranges. But New York City, San Francisco, and Los Angeles have banned gas cooktops or ranges for use in new construction. (Restaurants, bakeries, and laundromats are exempt under the New York City law, as are residential buildings in which at least half of the units are classified as affordable housing.) Dozens of smaller municipalities, many of them in California, have passed similar bans, though in many cases, the specifics aren’t finalized. On the flip side, 20 states have passed preemptive laws, banning individual towns or cities from passing similar ordinances. 

While growing concerns about the health risks posed by gas cooktops and ranges has prompted the CPSC to research the issue, the agency emphasizes that no national gas cooktop or range ban is imminent.

“To be clear, I am not looking to ban gas stoves, and the CPSC has no proceeding to do so,” said Alexander Hoehn-Saric, chair of the CPSC, in a statement. The agency has said that plans to start researching the health risks of gas stoves and gathering public comments later this spring are part of a “lengthy process.” 

William Wallace, CR’s associate director of safety policy, says it’s appropriate for the agency to be thoughtful in its work as it looks into gas stoves. 

“People expect household products to be safe, and not to put their family’s health at risk,” he says. “It’s the CPSC’s job to make sure companies meet these expectations—by researching potential hazards, collecting information from the public, identifying solutions, and crafting evidence-based rules for the marketplace. All this takes time.”

Still, Wallace says the agency should respond quickly when new hazards emerge. “Lead paint used to be legal, but now it’s not because the evidence mounted of its harms—especially to children. We’re learning more about health and safety risks all the time, and it’s vital for the CPSC to take action when warranted,” he adds.

To learn more about gas alternatives, start with our cooktop and range buying guides. If you’ve already decided to opt for an induction range, the three models below are worth considering. Each offers stellar performance all-around, including rapid heating and steady simmering. 

@consumerreports When it comes to our tests, induction ranges are tough to beat. See ratings and reviews at CR.org/ranges. #kitchentok #kitchentiktok #cooktop ♬ original sound – Consumer Reports

Paul Hope

As a classically trained chef and an enthusiastic DIYer, I’ve always valued having the best tool for a job—whether the task at hand is dicing onions for mirepoix or hanging drywall. When I’m not writing about home products, I can be found putting them to the test, often with help from my two young children, in the 1860s townhouse I’m restoring in my free time.

What is the difference between an induction cooker and an electric cooker?

    Electric stove and induction – what are their differences and which one is better to choose for
    modern cuisine?
    Both options are powered by electricity and are very similar in appearance, but the principle of their operation is essentially
    is different, as are the possibilities. Let’s take a look at the pros and cons of both types.

    • Features of the induction cooker

    • Electric stove features

    • 4 types are used in electrical surfaces and stoves
      heating elements:

    • What is the difference between an induction hob and an electric hob?

    • Feature Comparison

    • Electricity consumption

    • Noise level

    • Safety

    • Operational properties

    • Functions and Options

    • Child lock

    • Which hob is better: electric or

    • Which stove to choose: induction or electric?

    Features of the

    induction cooktop
    a layer of glass-ceramic or tempered glass hides an induction coil that transmits
    waves to the bottom of the receiver – dishes with a ferromagnetic bottom, heated as a result of exposure.
    the same principle is used in wireless charging technology, only instead of heating there
    phone or gadget battery.

    As a result, energy, bypassing the stage of heating the glass-ceramic surface, is converted into heat and
    heats directly the dishes, and that – the products in it. Due to this, the cooking
    the surface heats up only from contact with hot dishes and cools quickly after
    dishes will be removed.

    This has both advantages and disadvantages: the escaped sauce will not spoil
    surface and
    will not leave stains, it can be wiped off immediately by simply moving the dishes. You can use the stove
    during cooking as an additional work surface, cutting food on the board, without
    get burnt.

    There is only one drawback, however, it is not so significant: dishes that can be cooked by languishing
    a conventional electric or gas stove, it will be more difficult to cook on an induction one. Some
    support interval switching on and off at low power, keeping the dishes warm.

    If, however, this problem is of great importance when choosing between a conventional and induction hob, you can
    additionally purchase a multicooker without giving up induction.

    Another feature of such surfaces is that they will not turn on if there is anything other than
    suitable cookware, including its diameter. Fork, recipe book or plate does not interact with
    magnetic field, and therefore will not heat up. It’s safe for those who might forget something
    stove, for curious children and cats.

    There is a minus in this: the dishes must correspond to the minimum allowable diameter, have an even
    and have ferromagnetic properties. Therefore, an old cast-iron pan with a flat bottom or
    an enamel pan is suitable for cooking, but a small Turk, a glass pan
    aluminum frying pan – no. They will require a special adapter in the form of a pancake with a handle,
    transfers heat to similar dishes.

    If this problem is of great importance when choosing between a conventional and induction hob, you can
    additionally purchase a multicooker without giving up induction.

    If, however, this problem is of great importance when choosing between a conventional and induction hob, you can
    additionally purchase a multicooker without giving up induction.

    • energy savings by heating only the dishes, not the entire surface;
    • safety of use due to heating only dishes – no risk of burns;
    • possibility of use as an additional working surface;
    • instantaneous change in heating power;
    • no risk of accidental activation.
    • keeping warm in cheap models does not work correctly;
    • rapid cooling of the surface is inconvenient when languishing;
    • the cost is higher compared to electric models.

    Features of the electric stove

    Despite the change in appearance, the principle of operation of the electric stove
    original. Until now, there are ordinary plates with an enameled surface on sale, on
    which are cast-iron pancakes, heated by the spiral in them.

    4 types of heating elements are used in electric surfaces and stoves:

    • cast iron pancakes;
    • spiral heaters;
    • tape or Hi-Light;
    • halogen heaters.

    Plates with cast iron pancakes are usually chosen by the older generation or those who care about
    the cost of the plate: often such models are purchased for summer cottages, temporary housing, for rented housing. Pancakes
    take a long time to heat up and slowly cool down, making them the least efficient of electrical

    More modern options can be confused with an induction cooker: heating elements
    located under the glass-ceramic or tempered glass surface. The difference is that they
    transfer heat to the surface itself, and that, in turn, to the dishes.

    Of these models, spiral heaters are the least efficient, but much
    cast iron pancakes. They heat up in about 12 seconds. Tape is enough for 5-7 seconds, and most
    powerful halogen ones heat up almost immediately. Due to their rather high cost in
    electric stoves most often install 1-2 such burners, and the rest can be
    and even spiral.

    Electric models also have their pros and cons.

    • cookware stays hot longer when the stove is off, keeping food warm;
    • the possibility of cooking with the help of languishing;
    • no noise;
    • lower cost than induction cookers;
    • large selection of design options.
    • high risk of burns on a hot surface;
    • the inability to quickly change the heating temperature.

    What is the difference between an induction hob and an electric hob?

    The main difference between the two identical-looking hobs is the heating method.
    the stove heats the surface above the burner, and the induction stove heats the cookware itself without heating the surface.

    Comparison of characteristics

    When choosing an induction or electric hob, you should pay attention to
    both devices. This will help to objectively assess the possibilities, advantages and disadvantages of this
    device, and choose the one that suits you best. Difference in heating method
    directly affects many characteristics of both electrical appliances.

    Energy consumption

    Glass-ceramic surface is more energy efficient than conventional
    “pancake” stove, but noticeably loses to induction: the latter consumes about 1.5 times
    less electricity, spending it only on the creation of an electromagnetic field and cooling

    Noise level

    Fans are used to cool the induction coils, which can create quite
    noticeable noise. Cookware with an uneven bottom can also be an additional source of crackling.

    Electric cookers are quiet.


    The electric cooker has residual heat indicators to warn you when the burner is still
    cooled down. But this does not exclude the possibility of getting burned if you accidentally touch it. induction
    the panel does not heat up, eliminating the possibility of burns, but may interfere with the operation of the pacemaker.

    Performance properties

    There is an opinion that an induction hob should not be installed above a built-in oven or
    cupboard containing metal objects. This is wrong. The induction hob has
    called thermal plugs that prevent waves from propagating below the surface.

    Therefore, both when installing a glass-ceramic and induction hob, it will be sufficient
    observe the distance specified by the manufacturer and use the device in tandem with a suitable
    ventilated oven.

    By heating a conventional electrical surface, spilled liquid burns instantly,
    That’s why
    it will have to be cleaned with a metal scraper and special cleaning products.

    The induction hob is only slightly heated by the cookware, so it can be removed at any time
    Wipe up spilled milk or other liquid, then continue cooking. Some
    even have a pause mode that turns off the power supply to the coils for 20-30 seconds for quick
    The cooking settings are saved.

    Any cookware can be used on the electric surface, but with a flat bottom: enamelled,
    cast iron, aluminum, glass or copper, while its diameter also does not matter. IN
    some models have a function to change the size of the burner: if necessary, only
    the middle part for heating small dishes, the entire burner and even an additional oval zone for
    ducklings or a rectangular grill pan.

    Only cookware marked with a spiral symbol or
    the corresponding inscription, as well as any dishes with a flat bottom, to which a magnet is attracted.
    Exceptions are Turks, coffee pots and small diameter ladles: the burner will not work,
    capacity on it will occupy less than 70% of its area. For them you have to use
    pancake adapter.

    Features and options

    Both the induction and electric hob have useful features that make life easier
    users and make cooking enjoyable and safe.

    Automatic boiling

    This function is found in both types of hobs: first, maximum power is switched on
    burner that lowers after boiling to prevent boiling over but continue

    Residual heat indicator

    Although the induction hob is only heated by the pan, it is good if
    will be provided with a residual heat indicator for each hotplate. And for a very hot
    electric surface, this function should be mandatory. Looking at this indicator,
    the user will determine which of the burners is still hot, preventing accidental burns.

    And on such a burner it will be possible to leave the finished dish, maintaining its temperature up to
    serving to the table.

    Child lock

    Despite the high level of safety when using an induction hob, the presence
    child lock would be useful. In the case of an electric stove, this function is simply
    curious kids might decide to play cook but use secure lock
    they won’t be able to. Yes, and pets, such as cats, will not be able to accidentally turn on the heat,
    jumping on

    Other functions may differ: for example, many electric stoves and surfaces have
    change the size of the heating zone when part of the burner is turned on, its full diameter, and even
    an additional oval zone for cooking in the roaster.

    Induction models have a booster function when one of the burners is at maximum
    while the other hotplates are switched off. This allows you to instantly boil water or start
    dishes. Another interesting feature is the panels, in which the working area is everything.
    surface: you can put any compatible dishes on them in any order.

    Which cooktop is better: electric or induction?

    This surface is suitable for those who love to cook and do it often. It will significantly reduce
    electricity bills, especially if you used to use a regular electric stove.
    However, be prepared for a little noise from fans or an uneven bottom of the dishes. Someone in
    does not notice it at all during cooking, but people sensitive to sounds can turn to it

    Electric hobs also deserve attention: they are quieter and cheaper
    induction, and also differ simply by a huge choice of design: you can find models with prints,
    in different colors and designs. Another plus is the ability to cook food.

    Those who doubt whether to buy a built-in hob – electric or induction,
    can choose a combined version with one or two induction hobs and conventional
    electric. In this case, you will have the advantages of both electric and induction

    Which stove to choose: induction or electric?

    If we talk specifically about stoves, you can easily buy electric stoves with heaters of any type, but
    induction freestanding cookers are much less common on the market and are represented by only
    several models. Therefore, when buying a stove with an oven, you will have to choose from what
    Yes, and in most cases it will be an electric stove.

    An excellent solution to this problem is to make a small repair in the kitchen, install
    a nice set and buy a built-in induction hob and an oven for it. May be,
    it is the renovated kitchen and comfortable cooking area that will inspire you to culinary achievements and
    will bring joy.

    Read our blog on Yandex.Zen


    what is it, pros and cons, what kind of dishes do you need

    Induction technology has been used in cooking since the beginning of the 20th century. But it has become widespread only in recent decades. We found out what are its pros and cons

    Photo: shutterstock

    All existing stoves and hobs perform the same task – they cook food. But induction technology operates in a fundamentally different way: such models do not heat up, have high efficiency and are safe. They also have their drawbacks: from the cost to the need to update the dishes. We understand how induction cookers work and in what cases they are better than gas or electric counterparts.

    • What is an induction cooker: types and design
    • How
    • works

    • How to connect
    • Pros and cons of the
    • induction cooker

    • Induction Cookware
    • Induction or electric hob?

    What is an induction cooker: types and design


    An induction hob is a kind of electric hob that uses the principle of electromagnetism. The main difference here is in the method of heat transfer. If in classic stoves it comes from a tubular heating element (TEN) or a flame, then in induction cookware serves as a source.

    Induction hobs, like electric and gas models, are built-in, freestanding and desktop. Like all other types, they are divided into dependent and independent. In the first case, the stove with the oven have common controls and should be located strictly side by side. Independent hobs can be placed separately from the oven or used without it.

    The working surface of induction models is usually made of glass ceramic. They can be not only of different colors or with a pattern, but also of different shapes – there are, for example, semicircular and rhombuses.

    Photo: shutterstock

    Depending on the size (from 30 cm to 100 cm), the induction hob has one to six burners. On some models, their location and layout look unusual. Instead of the classic “pancakes”, intersecting lines, squares are applied, or the center of the heating element is simply indicated. There are also models with functional burners, for example for ducklings, or with a deepening for a wok pan.

    Heating and other settings are most often controlled via sensor modules. In some models, for convenience, the burners are equipped with indicator lights that turn on at the time of operation.

    In addition, there are combined stove options that combine induction technology with heating elements or gas burners.

    Induction hobs can be equipped with additional functions. Among them:

    • built-in hood;
    • pan detection sensor;
    • Booster mode, or temporary increase in heating;
    • protection against children and overheating, liquid transfusion;
    • residual heat indication;
    • automatic shutdown by timer;
    • the possibility of combining cooking zones.

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    How an induction hob works

    The main working elements of such a hob are induction coils with copper winding. They are located under the glass panel according to the marking of the burners. At the moment when a current passes through the turns of the coil, a high-frequency magnetic field is formed (from 20 kHz to 100 kHz).

    Photo: shutterstock

    Under its influence, eddy currents arise in metal dishes placed on the burner, which set the electrons in motion. In this process, heat is generated – it heats the bottom of the pot or pan. The surface of the hob does not get hot. Some warmth may be felt from it – the dishes gave it away.

    How to connect an induction hob

    The induction hob is powered by 220V. Depending on the number of burners, the power consumption is between 2 and 7.5 kW. When connecting an induction hob, the same requirements are met as for any other electric hobs. For such equipment, a power outlet is output, a VVG-type cable with a cross section of at least 6 mm is used [1], an automatic machine for 32A is installed in the shield.

    Pros and cons of induction hob


    • Heating speed. With induction, heat is transferred directly to the cookware. Therefore, the food heats up, and the water boils much faster. Comparative tests of different hobs have shown that induction hobs, on average, bring 6 liters of water to a boil 2–4 minutes faster than competitors of other types [2].
    • Security. Since the hob surface does not heat up, the risk of injury or accidental fire is minimized. This is especially true if there are children or animals in the house.
    • Temperature control. Thanks to induction, you can regulate the cooking temperature more accurately. When turned off, heat transfer stops immediately, so the likelihood of boiling over or burning is minimal.
    • Easy cleaning. Like traditional electric hobs, induction hobs have a smooth glass surface. Because they don’t heat up, splashes or bits of food don’t burn.
    • Energy efficiency. These models do not heat the air around the cookware, so no useful heat is lost. The efficiency of induction cookers is the highest – they are capable of transmitting up to 90% electromagnetic energy [3]. For gas and electric stoves, this range is from 30% to 70%, depending on the model.


    • Noise. When operating induction cooktops, a slight buzzing or buzzing may occur. This is usually related to the type of cookware that is being used. Lighter stainless steel pans can make more noise than heavier ones.
    • Size dependent. The hob will not turn on if you place a pan with a smaller diameter on the burner. Typically, manufacturers recommend covering at least 60-70% of its area.
    • Work with pacemakers. There is no direct ban on the use of induction cookers for people with pacemakers, but there are a number of studies on the effect of a magnetic field on the operation of such devices [4]. To reduce possible risks, manufacturers recommend maintaining a distance of at least 60 cm [5].
    • Special dishes. Buying an induction cooker will require replacing kitchen utensils.

    Induction cookware

    Photo: shutterstock

    For cooking on an induction cooker, only cookware made of ferromagnetic metal, that is, with high magnetic permeability, is used. For example, cast iron and steel. The easiest way to check if the existing kitchen utensils are suitable or not is to bring a magnet to the bottom. If it sticks, then you can use such dishes.

    Copper, ceramic, earthenware or aluminum pans and pans are not suitable for cooking on such stoves unless the bottom of the cookware has a metal insert. Otherwise, the stove simply will not work.

    You can get around these difficulties: special adapters are produced for induction cookers. These devices in the form of disks allow you to use not only dishes made of other materials, but also different-sized burners. Adapters are made of the desired ferromagnetic metal and, when heated, transfer heat to ordinary dishes. They can also be used in case of discrepancy between the diameters of the bottom and the burner. For example, for Turks or small ladles.

    When using an induction hob, manufacturers advise following a few rules:

    1. The diameter of the bottom of the cookware must match the size of the burner. For most slabs, the minimum dimension is 12 cm.

    2. For even and efficient heating, choose cookware with a flat and thick bottom. Too thin bottom can be deformed during cooking.

    3. The adapter must be the size of the burner, although a slightly smaller adapter can be used.
    4. Before buying, you should study the markings on the dishes. For induction cookers, it contains a special symbol in the form of a spiral or the word induction.
    5. Such dishes do not require special care, they can be washed in the same way as any other.

    Induction or electric hob?

    In an apartment with a small kitchen, an induction stove will help to avoid stuffiness and excessive heating of the air when cooking. But, as with a conventional hob, new electrical work may be required before installing it. The same applies to cases of replacing gas stoves with electric ones. In old houses designed for gas equipment, the existing wiring, as a rule, is not designed for such loads.

    Colours, sizes and sockets: 10 common mistakes when renovating a kitchen

    In a country house, you can use any version of the device, if the input power allows it.

    Since both stoves are powered by electricity, it is important that the mains voltage is stable, without surges. Otherwise, the equipment may fail. For some malfunctions, repairing an induction cooker may be more expensive than an electric cooker due to the larger number of electronic control units.

    When choosing an induction hob, you need to be prepared that it will most likely take some time to get used to the instant heating and power control features.

    The maximum power consumption for the two types of stoves is generally the same.