If you're planning a kitchen upgrade, you're probably also considering replacing your appliances. As a kitchen's main purpose is cooking, changing your gas range or electric range is most likely at the top of your agenda.
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Rather than replacing like for like or simply upgrading the gas or electric range you already have, there is an alternative that's well-known for being an extremely fast and energy efficient way of cooking. That alternative is an induction cooktop.
There's a lot to love about induction cooking, which I recently discovered when I tried an induction cooktop at Smeg's test kitchen. I also got to test Smeg's portable induction cooktop at home . But before you invest, there are a few things worth knowing that will help you decide if it's the right choice for you.
Unlike an electric cooktop that heats the cooktop surface itself, an induction cooktop works differently. Whirlpool explains that a copper coil under the cooktop creates electromagnetic energy and it is this magnetic energy that interacts directly with the cookware, rather than the surface of the cooktop. However, to work the cookware has to be induction-compatible ' more on this later.
Induction cooking is therefore much quicker than using standard gas and electric cooktops as it skips the need to heat the surface ' instead it goes directly to the cookware and minimal heat is lost between the cooktop and pans. This also ensures a fast and even cooking method, as the heat is evenly dispersed.
If you're precious about your pans, you may have to ditch them in favor of induction-compatible cookware, which could be an additional cost you're not expecting, so be sure to factor it in when buying an induction cooktop.
Induction cookware needs to be made of ferromagnetic material, such as cast iron, stainless steel, or carbon steel. If your current pans are made of aluminium, copper, or glass, you're not in luck.
However, if you're still unsure, check the underside of your pans. It should specify if they are induction-safe or feature a logo with four loops of wires. If that doesn't help, grab a magnet and see if it attracts. If it does, you can continue to use your pans on an induction cooktop.
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Think about the size of the pans you use. Any part of the pan that extends over the induction ring won't be heated, so use pans that are the same size as the induction rings.
Using an induction cooktop is quite different from using gas. Firstly, it's incredibly responsive and will heat up fast. If you're a tea-lover, you're in luck, as these cooktops can boil water in under a minute. This speed is because the pans are heated directly, saving on the stage of heating a hot plate or the energy loss through the lack of direct contact. It's a similar case when you want to turn the heat up or down, as the change in temperature is instant. There's no issue of pans boiling over while the temperature adjusts.
However, if you like to be hands-on in the kitchen and move, toss, and shake the pan's contents, the heat transfer will be broken until you place the pan back on the cooktop. Also, if you're used to completing tasks while waiting for oil or water in a pan to heat up, you won't get the chance. Those onions will be ready to fry almost as soon as the oil hits the pan.
Induction cooking isn't a cheap option, as the technology pushes up the price of appliances, and economies of scale probably have some impact, too, since gas and electric cooktops are still more popular.
Best Buy stocks induction cooktops that range in price from $699 for a Thor Kitchen Built-In Electric Cooktop, to $6,619 for Vikings Profession 5 Series 36 inch Electric Induction Cooktop. While most of us won't want to spend over $6,000 on an induction cooktop, you might want to budget somewhere between $1,000-$2,000.
However, induction cooking is cheaper than a gas or electric cooktop. According toEnergy Star induction, cooking tops are 5-10% more efficient than conventional electric units and three times more efficient than gas.
I tend to store pots and pans on my gas cooktop, but I'd have to change my behavior if I switched to induction cooking. Induction cooktops are made of glass, and we all know how easily glass can scratch. If you are used to banging your pots and pans down on top of your gas grates, you'll have to be more careful with an induction cooktop and find another place to store your cookware.
Having said that, although the surface will scratch more easily, it is flat ' making cleaning super easy as there are no awkward nooks and crannies to clean around. And with more control over the settings, you're less likely to have a boiled-over mess to clean up. A microfiber cloth should be all you need, and I'd recommend wiping it over after every use to prevent grease and residue buildup. We have more guidance here on how to clean a glass stove and a few tips on how to prevent scratches on a glass stove , plus 5 things you should never use to clean an induction cooktop.
You might also be interested in Does size matter? What to look for when buying a kitchen range.
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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.
While there are many benefits to cooking with induction, there also may be reasons to opt for a gas or electric model. Switching to induction can be expensive, and it can get even costlier if you don't already have compatible cookware. Read on for more details on the benefits and drawbacks of induction cooking, and for some of our top picks of induction appliances.
Induction cooktops and induction ranges work by generating an electromagnetic field below the glass cooktop surface, which causes magnetic cookware sitting on top to heat up.
These cooktops and ranges look a lot like typical glass-top electric models. On most 30-inch induction cooktops, the magnetic field that causes cookware to heat up 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 might have features like built-in temperature probes, WiFi connectivity, and even in-oven cameras so that you can monitor whatever you're baking with a smartphone. Less-expensive 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. Most induction ranges have convection ovens.
To learn more about induction, see our cooktop and range buying guides. Our ratings of induction cooktops and ranges highlight each appliance's performance and specifications.
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 240v 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 whether 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 Kenneth Sutton, who oversees the testing of ranges and cooktops at 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. And buying a new induction cooktop or range may make you eligible for rebates, courtesy of the Inflation Reduction Act.
If you want to learn more, please visit our website Built In Induction Cooktop.