The TRUTH About Induction Cooking

Induction cooking has a name problem. That’s why most of us can’t wrap our heads around it. In this video we will help you decide if an induction stove is the right choice for your kitchen.

We'll answer questions such as if an induction cooktop boils water faster than a gas stove, or if it is as responsive. Should you even consider an induction stove after dealing with a slow electric cooktop in your prior kitchen?

Let's get right to it.

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0:00 - Introduction to Induction
0:39 - Induction vs Electric
1:19 - Why Induction is great for cooking
2:12 - Induction is safer
2:43 - Compatible pots and pans for induction cooktop
3:30 - Griddles and Grills on induction cooktops
3:54 - How to clean your induction cooktop
4:09 - How much does induction cost?
4:24 - High tech features for induction
4:46 - Using induction with a Pacemaker

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[FredericOuellet]

I have a pacemaker and my cardiologist gave me the OK for an induction cooktop as long I don't lay down on it. I've had mine for a year.

[fireaza]

I remember reading a website comparing the advantages and disadvantages of gas vs induction. In the gas section, under "advantages", it had a drawing of Chinese food and explained that the high heat of gas can be important for Chinese-style cooking. Under "disadvantages", it had a drawing of a house engulfed in flames.

[chagar]

I have an induction stove and love it. But please stop claiming that the cooktop doesn't heat up. It does heat up fom the pan transferring heat back to the cooktop. Not as much as an electric but still enough you can burn yourself.

[deeferry]

I've had an induction hob for about 9 years, so when I moved into a flat with an ordinary electric cooker, the first thing I did was to replace it with Induction. It has all the advantages of gas but is soo much easier to clean. I love it.

[colinpovey]

Retired chef. I have had a professional CookTek induction cooktop in my countertop next to my gas range for 14 years.
Induction is truly The State of the Art.Not only is it great for cooking, it is the most efficient, thus is best for the environment.
Instant on and off, absolutely repeatable heat: For example, on my induction, water boils at a setting of 5.
The amount of heat it can create is tremendous. My Bluestar gas range has 22, 000 BTU main burners, and the Cooktek is at least twice as fast. No joke. I demonstrate it to people all the time.

As to how it works, here is how I explain i: It works with pans and pots that will hold a magnet. So what an induction cooktop does is it creates a strong magnetic force that couples to the cooktop. Heat is created be reversing the direction of the magnetic force (i.e. it flips North and South) up to 400 times per second. This causes the magnetic particles in the pan to rub against each 400 times per second. The friction of that rubbing is what creates the heat in the pan. That is why the pan can get hot, but the surface of the cooktop remains much cooler.

[aw]

Beware. If you buy an induction stove, know these 2 things:

If you are converting from gas, you will need to call a professional who is qualified to shut off the gas flow to the existing pipe behind your stove. These pipes coming up out of the floor or wall will often be in the way of the new induction oven and keep them from sliding in completely. You will need someone to come and cut that pipe down flush or remove it altogether. Otherwise on installation day, you could have a big problem. Take it from me, we didn’t foresee this issue and it was a major hassle on install day.

Second, many induction stoves require different electrical power than conventional ovens. Check the electrical specs of the induction oven and compare that to the outlet behind your existing stove. You may need an electrician to run an additional power line to that outlet… and that can be very expensive depending on how far away your breaker box is.

We experienced all these problems (plus having to buy all new pots and pans) when we upgraded to induction and it cost us a fortune. We’re glad we did it but man was it a nightmare of expense and stress to address all these issues no one warned us about.

[ampmskm]

I am using induction stove for 8 years and I can say it's the best cooktop to have in your kitchen. Safest Cheapest Fastest . I got my single cooktop induction for around $25 and it's still working like a charm 🤔🤔

[charlesw]

I love induction cooking. So much control. And the kitchen doesn't heat up! No more sweating over the pots.

[stevenclarke]

I’ve had an induction hob for about 10 years, and I would never use anything else they are so much better and quicker.

[TheAllMightyGodofCod]

what is induction? the best thing ever for your kitchen since the microwave was invented!
when I moved I had to find a quick fix to prepare meals while I waited for the gas to be connected and I found a stove that I like.... I bought a cheap, basic Ikea Tillreda portable induction cooktop and thought "this is going to be hell on earth as this is so basic and cheap!" it actually worked so nicely I gave up on gas and kept it for 2 years before buying a proper induction cooktop with multiple "burners" from Bosch.
it was supposed to be a temporary fix for a week, I kept it for 2 years and then stuck to induction. I don't want anything else.

[meibing]

Bought a new kitchen and decided to go with coils because induction was too expensive (back then). When I tried to turn it on it did not work. 5 minutes of panic before we found out they had installed induction (but not charged us for it). Think they already had it in shop when they asked us about the model we wanted. 😂

[Yet_Another_Steve]

Here in the UK I've been cooking with gas for 40+ years and rejected electric until recently when I got an IKEA portable induction hob due to the global fuel crisis. I have to say I'm completely hooked on it and will replace my 5-burner gas hob with induction soon (with a gas wok-burner on the side). It responds immediately, pans come to the boil in 1/3 of the time, you can put your hand on the hob right next to the pan and it's so energy-efficient it has even replaced my electric slow cookers.

[rice]

We find that silicon sushi rolling mats work GREAT to protect our Induction Cook top. I can safely use raw Cast Iron with no issues. The mats last 2-3 years depending on how hot ou cook. If they get messy you can wash them in the dishwasher or sink as needed. My stove/cooktop is 8 years old and looks as good as the day we installed it!

[byrons]

I had bought a single induction burner years ago to try before deciding if I wanted a full-sized induction cooktop, that is one way to go to see if you even like induction cooking. I purchased a full-sized induction cooktop and was so happy to toss my old electric coil burners my 80’s oven had and also enjoy the smart features the cooktop has.

[mikolaykuka]

Very well presented arguments. I use induction and I never gonna get back to gas

[michaelbarbone]

I bought a Duxtop single portable for my mom. Absolutely loved it. When it dies, we bought a 2 burner model. Don't even use the electric stove anymore.

[dperreno]

Just a nit-pic but Induction cooktops ARE electric. The cooktops that you are referring to as electric are actually Radiant cooktops, in that they radiate heat in order to heat the pans. Induction cooktops induce an electromagnetic current in the pan to create heat. But both types of cooktops are electric.

[raecowling]

I have been using induction for years with a pacemaker without having any problems. You could check your individual situation with your medical advisor.

[TheLoathsomeCowboy]

I’ve used induction for the last ten years. It’s my preference for most things. You have to be aware of a couple of things - the pads cut power when the pan is lifted off, so you can’t sauté as you can with gas. Most induction cooktops can’t give full power to all pads at the same time, so there’s some “load rationing” going on between them. I like the gas-like instant response and the lack of heat leakage around the sides so your pot handles don’t get hot.

[xray]

I bought an induction wok. It's a steel wok that sits in an induction base. Having never used an induction stove top, I was amazed how quickly it heats up, and how hot it gets in a very short time. By the time a heavy pan on an old school electric stove just starts to feel warm, the induction wok can sear meat. I can get the wok itself up to 475 degrees, and the base is barely hot, and cools off very quickly. To get a pan up to 475 on an electric stove burner takes forever, and the stove top is scary to be near by the time the pan gets that hot.