Cooking Up Energy Savings: Induction Cooking 101

November 16, 2020

Are you in the market for a new stove top? Have you considered an induction cooking range? Its most alluring feature is the shiny glass surface that wipes clean with a simple swipe of the sponge—but that isn’t where the features end.

The cooking process is faster and the energy from heating goes directly to the food and not to the area around it, so less energy is wasted. Statistics show that 84% of the energy from an induction cooktop goes directly to heat the food, compared to 40% from a gas cooktop and 74% for an electric cooktop.

But, at the end of the day, safety goes a long way. Because the heat from the induction stays on the actual pot or pan, the stovetop stays cool, which lessens the chances of accidental burns on that hot burner. Induction cooking also has much less of a fire and health hazard when compared to gas cooktops.

A couple of additional items to consider is that only magnetic metals can work on induction cooktops, so you need to factor in the price of new pots and pans. Induction cooktops are more costly than gas and standard electric models, too, but energy efficiency will help offset some of the upfront costs.

Bottom line: There are pros and cons of using gas cooktops or induction cooking. When choosing between these two, weigh your priorities, financial capability and safety concerns.

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