6 tips for induction cookers: before and after your purchase

Induction cooking has been around for decades, but it’s only in recent years that the technology has begun to conquer the long tradition of gas stoves.
“I think induction is finally here,” said Paul Hope, Appliances Division Editor at Consumer Reports.
At first glance, induction hobs are very similar to traditional electric models. But under the hood they are very different. While traditional electric hobs rely on a slow process of heat transfer from coils to cookware, induction hobs use copper coils underneath the ceramic to create a magnetic field that sends pulses into the cookware. This causes the electrons in the pot or pan to move faster, creating heat.
Whether you’re thinking about switching to an induction cooktop, or just getting to know your new cooktop, here’s what you need to know.
Induction hobs have some of the same wide-ranging features as traditional electric hobs that parents, pet owners, and those generally concerned about safety will appreciate: no open flames or knobs to accidentally turn. A hotplate will only work if it has compatible cookware (more on this below).
Like traditional electric models, induction hobs do not emit indoor pollutants that can be associated with gas and have been linked to health problems such as asthma in children. As more places consider legislation to phase out natural gas in favor of electricity with an eye on sustainable and renewable energy, induction cookers are likely to find their way into home kitchens.
One of the most commonly cited benefits of an induction hob is that the hob itself stays cold thanks to the magnetic field acting directly on the cookware. It’s more subtle than that, Hope said. Heat can be transferred from the stove back to the ceramic surface, which means it can stay warm, even hot, if not as scalding as a conventional electric or gas stove. So keep your hands off the stove you just used and pay attention to the indicator lights that let you know when the surface is cool enough.
When I started working in our food lab, I found that even experienced chefs go through a learning curve when moving to introductory training. One of the biggest benefits of induction is how quickly it heats up, Hope says. The downside is that this can happen faster than you’d expect, without the build-up signals you might be used to, like slow bubbling when boiling. (Yes, we’ve had a few boils at Voraciously HQ!) Also, you may need to use a slightly lower heat than the recipe calls for. If you’re used to fiddling with other hobs to keep the heat level constant, you might be surprised at how well an induction cooktop can maintain a constant boil. Remember that, like gas stoves, induction hobs are very sensitive to changes in heat settings. Traditional electric models usually take longer to heat up or cool down.
Induction cookers are also usually equipped with an auto-shutoff feature that turns them off when a certain temperature is exceeded. We’ve encountered this mostly with cast iron cookware, which holds heat very well. We also found that something hot or warm – water, a pan just taken out of the oven – touching the digital controls on the cooktop surface can cause them to turn on or change settings, even though the burners won’t be on top. Continue heating or reheating without proper cookware.
When our readers ask questions about induction cookers, they are often afraid to buy new cookware. “The truth is that some pots and pans that you probably inherited from your grandmother are compatible with induction,” Hope says. Chief among them is durable and affordable cast iron. Enamelled cast iron, which is commonly used in Dutch stoves, is also suitable. Most stainless steel and composite pans are also suitable for induction cookers, Hope says. However, aluminum, pure copper, glass and ceramics are not compatible. Be sure to read all the instructions for any stove you have, but there’s an easy way to check if it’s suitable for induction. All you need is a fridge magnet, Hope says. If it sticks to the bottom of the pan, you’re done.
Before you ask, yes, it is possible to use cast iron on an induction hob. As long as you don’t drop or drag them, heavy pans won’t crack or scratch (surface scratches shouldn’t affect performance).
Manufacturers tend to charge higher prices for well-designed induction cookers, Hope says, and of course, that’s what retailers want to show you. While high-end induction models can cost twice as much or more than comparable gas or traditional electric options, you can find induction ranges for under $1,000 at the entry level, putting them much closer to the rest of the range.
In addition, the Inflation Reduction Act distributes funds between states so that consumers can claim discounts on home appliances, as well as additional compensation for switching from natural gas to electricity. (Amounts will vary by location and income level.)
While induction is more energy efficient than older gas or electric because direct power transfer means no heat is lost to the air, keep your energy bill expectations in check, Hope says. You can see modest savings, but not significant, he says, especially when stoves account for only about 2 percent of a home’s energy use.
Cleaning induction cooktops can be easier because there are no removable grates or burners to clean under or around them, and because the cooktop surface is cooler, food is less likely to scorch and burn, sums up America’s Test Kitchen magazine executive editor. Review Lisa McManus. Well. If you’re really interested in keeping things off the ceramic, you can even put parchment or silicone mats under the stove. Always read the manufacturer’s specific instructions, but you can generally safely use dish soap, baking soda and vinegar, as well as cooktop cleaners designed for ceramic surfaces.