What Exactly Is an Induction Cooktop? Everything You Need to Know About It

Induction cooktops seem almost like magic—the surface stays cool to the touch while the heat is transferred directly to the pan, it boils water much faster than traditional ranges, and cleaning is a breeze. Plus, since it operates using electricity, it’s often seen as a greener, possibly healthier alternative to gas stoves.

Once you see an induction stove in action, it’s tough not to be impressed. However, this appliance remains somewhat unfamiliar to many, with only 3% of homes in the U.S. using it. For a long time, it was quite pricey, but now that costs are falling, it’s definitely worth considering if you’re planning to update your kitchen. So what exactly is an induction cooktop? Let’s take a deeper dive.

What Exactly Is an Induction Cooktop?

Induction cooktops are typically made from glass-ceramic material, featuring specific areas known as cooking zones where pots and pans can be placed. Unlike traditional stovetops, these cooktops only heat up when induction-compatible cookware is placed on them. Suitable materials include cast iron, enameled cast iron, and most types of stainless steel.

How Induction Technology Works

Tetiana Tarandushko, senior category manager for cooking at Miele USA, explains that induction cooktops generate energy through an electromagnetic field beneath the surface, which then transfers that energy to magnetic cookware, causing it to heat directly. This means that once you remove the pan from the burner, the heating process immediately stops.

You might worry that using induction-compatible cookware could be a hassle, but Tarandushko reassures that most high-quality cookware today is induction-ready. A simple way to check if your cookware will work on an induction stove: Place a magnet on the bottom of the pan. If it sticks, it should work perfectly.

Benefits of Induction Cooking

Energy Efficiency

Since there is no direct heat source like a flame or electric coil, induction cooktops use less energy. The New York State Energy Research and Development Authority reports that induction cooktops are up to 15% more efficient than traditional electric stoves and nearly three times as efficient as gas stoves.

Faster, More Consistent Heating

Induction cooking excels at rapidly heating food. As Tarandushko points out, “When boiling a pot of water on induction versus another cooktop, the difference is remarkable. Induction is extremely fast. It also maintains temperatures with incredible precision, which can be crucial for certain dishes.” Tests show that induction can boil water 20 to 40% quicker than both gas and electric stoves.

Health and Safety Benefits

Tarandushko notes that induction cooktops contribute to cleaner indoor air quality, as gas stoves release fumes like carbon dioxide and methane even when not in use. Additionally, the risk of burns is significantly reduced because the surface cools instantly once a pot or pan is removed.

Effortless Cleaning

Thanks to the smooth glass surface of induction cooktops and their quick cooling, cleaning up spills is a breeze—much simpler than with traditional gas ranges that feature grates and plates. “You can clean up immediately before any spills harden on the surface since you don’t have to wait for it to cool down,” says Tarandushko.

Drawbacks of Induction Cooking

Unique Installation Requirements

If you're upgrading from gas to induction, you'll need to hire an electrician to install the necessary outlets for the higher voltage required to power the cooktop. (Most induction stoves need a dedicated 220- or 240-volt circuit and 40 to 50 amps.) However, if you're replacing an electric stove, you should be good to go.

Cost

Induction cooking remains out of reach for many due to its relatively high cost, with many models priced above $1,000. However, as the technology becomes more widespread and its eco-friendly benefits are recognized, more affordable options are expected to hit the market. Additionally, the Inflation Reduction Act (IRA) provides rebates of up to $840 for purchasing a new electric or induction stove and up to $500 for electrical upgrades needed for the switch.

Requires Special Cookware

As we mentioned earlier, one of the biggest drawbacks of induction cooking is its need for specific cookware. If you prefer to cook with aluminum, pure copper, or glass pots and pans, induction may not be suitable for you. However, most other cookware types, including cast iron and stainless steel, should work just fine.

How to Maintain Your Induction Cooktop

Always follow the manufacturer’s cleaning instructions for your induction stove, but in general, using mild dish soap and warm water with a soft sponge or cloth should be sufficient for wiping up spills. Avoid abrasive cleaners or steel wool, as they can damage the glass surface. A specialized cooktop scraper is usually recommended for tackling stubborn spills.