Staying Fit
As gas stoves flicker out of favor due to environmental and health concerns and some consumers complain that electric stoves take forever to warm up and cool down, is it time to get on board with induction stoves?
There are many reasons to embrace the trend that’s taken off in Europe and Asia (if not quite in the U.S. yet).
AARP Membership— $12 for your first year when you sign up for Automatic Renewal
Get instant access to members-only products and hundreds of discounts, a free second membership, and a subscription to AARP the Magazine.
But there are some things to consider before you switch, including cost. Here’s a rundown of what to know before you drop your gas or electric stove and start cooking with induction.
Understanding how they work
Gas stoves heat pots and pans using a direct flame. If you’ve got a gas stove, it’s probably hooked into a utility’s natural gas line, making it relatively convenient. (In rural locations, an external propane tank may be the gas source.) Gas stoves are prized for how quickly they heat up.
Ranges and Stoves and Ovens, Oh My
Choosing a new stove can be confusing. Typically, a freestanding appliance with a cooktop and a built-in oven underneath is referred to as a range. Alternatively, it’s commonly called a stove, indicating it includes a stovetop and an oven. In such a configuration, an induction range uses induction on the cooktop and has a standard electric oven underneath. There are often additional options and features.
Electric ovens may include an air fryer feature, convection cooking (which circulates the air) and even steam cooking. Models with all these features usually cost a bit more. You can also purchase induction cooktops that can be installed in a countertop, then get a separate in-wall oven. Your preference — freestanding or built-in models — will probably depend on the size of your kitchen and how much you have to spend on the installation.
Traditional electric stovetops, by contrast, have coil elements that heat up, usually concealed under a smooth glass cooktop. They first have to heat the surface of the stove, which then heats a pan, which then heats the food in the pan. Consequently, electric cooktops take longer to heat up and stay hot long after they are shut off, making it difficult to adjust the heat when you’re cooking.
Induction cooktops work differently. They use electricity but not to directly heat the stovetop. Instead, induction elements under a cooktop’s ceramic surface create a magnetic field that doesn’t heat the cooking surface but rather generates an electric current when a pot comes in contact with the cooktop. The electric current excites electrons in pots and pans that contain ferrous metal (more on this below), which is what creates the heat in the cookware — while keeping the stovetop cool.
Energy, efficiency, safety
The way induction works means it heats faster — even more quickly than gas — and can be more precisely controlled by instantly reducing or increasing the amount of current in the pot or pan. Boiling water, for example, takes induction about half the time it takes a standard electric stovetop to accomplish the same task.
Better still, induction stovetops are inherently safer than either gas or old electric stoves. The open flame of a gas stove can quickly light up any nearby inflammable material, and an electric stove that remains hot even after it’s turned off can burn your hand. Induction doesn’t present any of those dangers. The reason is that without a pot or pan on the burner to complete the electromagnetic circuit, it won’t get hot. The cooktop remains cool (aside from the warmth created by the pan).
“And if you remove the pan, some induction stoves have a sensor that can automatically turn it off,” so it won’t even waste electricity, points out Anolon’s Holyoak.
Induction technology is more efficient because 90 percent of the energy it uses is transferred to heating the food, versus 74 percent for traditional electric stovetops and a meager 40 percent for gas, according to findings published in the American Council for an Energy-Efficient Economy’s “Summer Study on Energy Efficiency in Buildings.” That means less heat escapes into the kitchen, which in turn reduces the need for expensive air conditioning. The safety aspects eliminate the dangers associated with forgetfully leaving a cooktop on.
More From AARP
9 Kitchen Updates to Help You as You Age
New technology, lighting and storage can make cooking easier10 Ways You’re Using Your Microwave All Wrong
Maximize efficiency and safetyAre Gas Stoves Hazardous to Your Health?
New research shows that this kitchen appliance poses surprising risks
Recommended for You