Induction cooking has been around for decades, but it’s only recently that it’s started to make its way among gas and electric stoves. “It’s induction time,” says America’s most respected consumer goods comparison site.

At first glance, it is identical to an ordinary electric stove. But something else is hidden under the ceramic tile. A traditional cooktop works by the slow process of conductive heat transfer from the resistance to the vessel.

An induction cooktop uses a copper coil and creates a magnetic field that sends pulsations into the pan. They make the electrons in the pot or pan move quickly, producing heat.

Induction stoves are safer than gas stoves

As with traditional electric stoves, there are no open flames or knobs to accidentally turn. They do not emit harmful substances that can cause asthma in children.

And as gas gradually gives way to electricity from renewable sources, induction is likely to appear in more and more kitchens.

Induction hobs can be hot

Many believe that the hob stays cold because the magnetic field works directly in the pot/pan. It does not. Heat can be transferred from the pan to the ceramic surface, and it can be warm or even hot to the touch, although not as hot as an electric stove. So pay attention to the light that indicates when it has cooled enough.

Cook differently by induction

Even experienced cooks need time to learn how to use an induction stove. One of the biggest advantages is that it heats up very quickly, even faster than you would expect.

Likewise, cooking may require a lower temperature than you knew. But you’ll be surprised at how well it maintains a steady boil. Like gas stoves, they are very sensitive to temperature changes.

Traditional electric models take longer to heat up or cool down.

Induction hobs usually have automatic switches that turn them off when a certain temperature is exceeded. This is especially the case with cast iron cookware, which retains heat very well.

Compatibility with dishes

Many are afraid that they will have to buy new dishes. But many of those inherited from grandmother are quite suitable, for example, made of cast iron or steel. But aluminum, copper, glass and ceramics will be of no use. If you’ve run out of cookware instructions, all you need is a fridge magnet. If it sticks to the bottom of the bowl, that’s okay!

Many induction cooktops are affordable

Manufacturers tend to set luxury prices, as for any new product. If the top models can cost thousands of euros/dollars/lei, several times more expensive than gas/electric stoves, there are also induction stoves in the Romanian online trade, with prices starting from 150 lei.

And induction is more efficient than other methods because the heat is not lost to the air. However, the savings are modest, given that only 2% of a household’s energy consumption is spent on cooking.

Induction plates are easy to clean

The risk of “burning food” is lower, and the temperature on the surface of the stove is lower. And all risks disappear if you put baking paper or silicone sheet under the container. The cooking surface can be washed using traditional methods, including products for ceramic surfaces.

Last tip

Are you thinking about buying an induction cooktop when the one you have now has failed? First, ask for a repair cost estimate.

Expensive repairs are not justified on a stove that was cheap, so use the money for a new one. But if you’re considering something new and expensive, an equally expensive repair will give you years of use while you wait for induction cooktop prices to drop.

Sources: The Washington Post, Consumer Reports