Induction Cooktop

We have been wanting to change from a gas cooktop to an induction one.  Our kitchen is set up so it would just be the range which would be replaced and not an entire stove.  (There is a double oven between the fridge and cooktop)  I have been having issues with the gas starters and other annoyances like how the cooktop could not get clean due to burnt on stains.  We are both cautious individuals so there was constant checking of the knobs to make sure they were off and no frightening gas leaks were going to occur.  I was excited about the option of getting an induction range.  It did require a 240 volt new electric line but that was not expensive or involved as I had initially thought.  I really never liked the open flames and would find that it would take quite awhile for water to boil.  I wanted something that was energy efficient and cut down on cooking time.  Plus I really wanted a modern look against the granite countertop.

  • What is induction?  It uses electromagnetism to heat up the pan/pot.  I did need to purchase induction ready cookware.  (Chantal with ceramic lining (fantastic option for a non-toxic, non-stick surface), All-Clad (stainless steel) and Le Creuset (only have the 6 qt stockpot at the moment))  If you take a magnet and touch the bottom and it sticks, then it will work on the induction surface.  The heat is generated directly into the pan, allowing the food to heat up quicker.  Gas and electric end up heating the air around the pot, wasting energy.  I can even tell when I am cooking, the kitchen temperature does not increase.  So no more saying I cooked all day over a hot stove!
  • Why do I like it?
    • Super fast to boil water to make tea, steam veggies or make pasta/rice.
    • No more dealing with gas starters and open flames.
    • The surface does not get hot, only the part that is directly under the cookware.  This means that any splashes I do get from tomato sauce, can be easily wiped off.  The spilled sauce will touch a surface that is not heated so no more burnt areas that will never get cleaned like my old gas cooktop.
    • Adding to this, I have found that using my tea kettle, the handle at the top no longer gets warm.  The water heats up in seconds and I can easily grab and pour.
    • It is as responsive to temperature changes as the gas burners but there is actually more settings available.  I can get more precise with my cooking temps.
    • There is even an advantage to the lower settings which will keep food warm or can be used for delicate items like heating up chocolate.  This can get tricky with a low flame.
    • Love the sleek look of the all black solid surface.
    • MUCH easier to clean.  Just a soft rag will do or it came with a cleaner (Cerama Bryte) and a sponge as well.
  • When would it NOT be a good option?
    • I am super careful with appliances and I am the one who does the majority of the cooking.  This unit would break if something heavy fell on it and can scratch if you drag a pot or pan across it.  I think in some households, it would not be the best option.
    • There is a little learning curve with knowing which setting to use for cooking.  I selected the GE Profile cooktop and the range is Low, 1-9, High.  High seems to be the best for boiling large pots of water.  Low is really just to keep food warm.  So patience is needed when trying to figure out that the 4 setting is perfect for cooking an egg.
    • They are more expensive than the gas or electric models.  However, if you find a sale like the customer appreciation sale at Abt, you can get a fantastic deal.