Induction

Induction is an efficient way to cook food quickly without the indoor air pollution that comes with a gas appliance. Induction stovetops are electric options that use magnetism to send electric pulses into cookware, heating it directly without heating the surrounding surfaces. Induction stovetops heat up very quickly and allow rapid rises and drops in temperature. They put nearly all of their energy into heating the food (rather than the stovetop itself), so they are more efficient than traditional stoves. 

Induction stoves are often confused with electric glass stovetops. One easy way to tell: if the glass surface of your cooktop gets hot or glows red, it’s not an induction stove. 

Induction stoves only work with magnetic cookware. Pots and pans made of magnetic stainless steel, iron, or nickel will work. Glass, copper, aluminum, and ceramic pots and pans will not, and some steel pots and pans may have internal layers that prevent them from working on induction cooktops. Test if your cookware is compatible with an induction stove by placing a magnet on it – if the magnet sticks, the cookware will work.

If you’re a renter interested in using less fossil fuels in the home, consider a portable induction cooktop. They are relatively inexpensive to purchase, can be placed on a countertop, and can be taken with you when you move.

Individuals with pacemakers are advised to stay at least two feet away from inductions stoves while in use. The electromagnetic fields from the stove can interfere with the function of the pacemaker.