Benefits and Problems of Induction Cooking Appliances

If you live in a hot climate the efficiency of induction makes a significant difference. Summer where I live means 100 degrees daily and it doesn't get under 90 until after midnight. My kitchen stays a lot cooler after swapping a coil burner cooktop for induction. My Diva induction cooktop has had zero failures since it was new 16 years ago. I haven't warped a single pan. If there's downside it would be upfront cost, it requires pans that a magnet will stick to, and there are occasional ticks and hums that aren't loud at all. I've never seen water boil so fast, instantly settle down to a simmer, and instantly return to a rolling boil. I have no idea what equipment folks complaining of uneven heat are using but I certainly do not need two inches larger burner than pan. I use All-Clad and cast iron without issue.

Overpriced boilers and lack versatility. I hate not being able to lift my pan off the cooktop.

I have 36” induction, it does not boil like ur video, only an small round in the middle if the pot boils, no big pot or pan works on the burners, do u think something is wrong with the stove I have

Electric cooking is good,, but induction is the WORST OPTION.. the better electric option is the regular radiant ceramic cooktop.
Here’s why. Induction cooktops have so many electronic components to make them work, a metric-ton of things that can possibly fail, additionally
including a huge amount of copper . All very resource intensive components. That’s why an induction cooktop is around 4 times more expensive than a radiant ceramic cooktop, (up to $1500 more) then there’s the useful lifecycle for an induction, they don’t last very long before an electronic component fails, then guess what ? The repair is rarely affordable, so you purchase a new complete induction cooktop, whereas a radiant ceramic cooktop is cheap to purchase, easily repaired, and not resource intensive to make in the first place.
So as for use,,, well the induction is slightly more efficient, slightly quicker, but otherwise indistinguishable. Oh, don’t forget the expensive saucepans required for a induction cooktop

I have lived in rental homes the last 30 years with all stove types. I hate gas ranges the most, no true low where you can defrost or melt cheese or chocolate. And not easily repeatable, with electric you always know exactly what 3.5 really does. My previous place had induction. Ok, but pot fussy and even hummed and buzzed on high settings. My current place has an old school coil top. Maybe the best of all worlds. And easy to clean as splatter goes on to a relatively cool surface, where it doesn’t get bake in.

It is a SHAME. Don't take it.

Induction is "probably better for the planet?" What is the problem with people and honesty anymore?

Induction requires more amperage, but cooks faster. Are there any stats on comparing the efficiency , overall, of each? Does induction ultimately cost less to use?

I need to replace out electric infrared cooktop- one of the burners is going bad. I think I will replace it with induction type, mainly because induction uses Vars, and the electric meter only sees watts, so it should cost less to run.

I love my gas range, however adding a high-end portable induction cooktop to my arsenal has expanded and complemented my cooking styles quite nicely. I use it to cook out at the patio during the summertime and inside the kitchen it expands my work space; it's so much less expensive than a whole range/oven setup and is so easy to clean!

I have a pacemaker /defibrillator and I checked with my provider, and they said not to worry about an induction cooktop. They said just don’t lay on top of it when you go up turn it on.

Restaurants might want to consider switching to induction;

it will keep the kitchen considerably cooler....

Can you discuss more on radiation? From induction

So induction stoves need more energy to power. None of the reviews show the EMF coming off the stoves.

This is a great introduction. You brought me up to speed on the subject. Thanks!

Thank you

My pacemaker came with a warning to stay 24" away, I'm going to need longer arms :(
The manufacturer s rarely show a warning till you read the fine print in the owners manual

Everybody talks about how fast induction heats, for example, for boiling water, as if that’s a GOOD THIING. But nobody asks the question, “Should you boil water that fast?” If you use an induction range thinking “anything goes”, you are going to ruin and warp a lot of expensive cookware. Who list pan warping as a problem with these ranges, or techniques to prevent warping? I want an evaluator who actually USES an induction range.

I have had a Volrath commercial grade counter top model 3800w 208 240v for several years(yes it's expensive but well worth it). Also have the highest btu ge gas range you can get before stepping up to commercial grade. Haven't turned that gas stove on in years. That induction hob is hot AF and I'll never go back to gas or electric.

Important factor to consider before buying an induction stove: burner size. It matters--A LOT. On most lower-end induction stoves the largest burner you'll get is 6". Since induction burners only heat the area of the pan making contact with the burner surface, this means trouble for 12" skillets, which typically have a 9" bottom diameter. The central area of the pan will heat nicely, but the outer area will not. If you want to get 12" burners, count on spending big bucks, like $5,000 and up.

I currently have a gas range, but am planning on getting an induction range as soon as the one I want is in stock. I know I will need an upgraded outlet, but will I need a new electrical panel? Is this a definite, or something I will have to wait on an electrician to tell me?

I'm gonna go the wood burning stove route.

I have an insulin pump (diabetes) and had the same concern about the pacemakers since insulin pumps can be affected by magnetic fields. I work for the manufacture of the insulin pump, and confirmed with our R&D team that they are perfectly safe around induction cooktops. Good information to know!

Is there any positive to an electric range? I bought an old house that has electric and I’ve adapted to it after using gas my whole life. Now I need to replace the electric but you scared me with I might need to upgrade my electric panel.

Make up air after 400 cfm??? Wow. Excuse me Mr. Government, but I live in a 70 year old home, pretty sure I can support about 1500 cfm without make up.

Thanks for sharing your thoughts very insightful . Looking forward to part 2 and 3

There are also issues of pans warping on induction if they are not heated slowly.

Excellent video - many people in Florida only have a choice between electric and induction. There is no natural gas in the street.

My findings: The hidden (under glass) circular induction element needs to be at least 2” larger in diameter than the bottom of the pan. The inscribed circles on the glass surface is not a indication of the size of the element underneath. Matching pan size to a slightly larger element size will prevent the pan from heating unevenly and warping, permanently damaging the pan. For some reason large diameter circular elements cost more to build, so manufactures go with undersized elements and omitting the element sizes in their specifications, while fraudulently claiming ‘Size Doesn’t Matter’. In fact, element size does matter. Human interface with the induction controls is very poor. Inverter Element Control of the magnetic electrical pulses is absent, as is any visual reference to heat, making judging temperature control pretty much impossible.

I wanted a GE profile, but couldn't find one anywhere due to shortages. One of the only ones available was the frigidaire and it was actually amazingly affordable and performs incredibly well.

Switching to induction was the best decision I've ever made. More efficient, more control, faster, safer and easier to clean than gas and electric. Added bonus, without the gas pipe slowly leaking gas into your home you get an added health benefit! It's so fast I can bring a full 32 qt stock pot to boil in ~5 mins. Water for tea or pasta takes between 20 seconds - 2 minutes depending on volume.

It is slightly more expensive, however the efficiency cost savings over the first two years you have the appliance will negate that. Your pots and pans will also need to be magnetic to work with an induction range. This is less of an issues present day since almost all manufacturers take this into account and added one or more layers of magnetic material into their pans (Made In is a great source for quality cookware).

Still seems a bit like magic.

I love induction ranges, wouldn’t cook on anything else. Also strongly dislike gas ranges.

As a result of watching many, many of your videos, I trust you. A poly science unit caught my eye and I'm in love. This isn't just love, it's my only go-to source and I've never been gassy since I switched.

I am in Australia and getting an induction cook top has been wonderful.
I would not chose to go back to gas.
My asthma has significantly improved since I don't have gas in the home.
Some cookware is not compatible with induction.

Well done!

Great info. Thank you!