All about induction

August 16, 2023 by
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My first exposure to induction cooking occurred way back in 1995. The company I worked for at the time had previously ventured into selling appliances but rather quickly decided it was not a good fit for its business model. A few odds and ends remained on a clearance rack in one of the company’s retail stores, and among those was a portable induction cooktop. I had never heard of induction cooking before, so when I noticed the appliance I was intrigued. I was able to purchase the cooktop for a song because it appeared obvious no one else was going to buy it.

I brought it home and was amazed by how quickly the device heated up the enameled cast iron pan I placed on it. Equally astonishing was how soon the cooking surface cooled after the pan was removed. I used the cooktop frequently over the next year or so, until it suddenly quit working. By then I was a fan of induction cooking, but there were no cooktops available for a reasonable price. My husband had also given me a set of copper cookware for my birthday, so I had less incentive to replace the broken appliance. I pretty much forgot about induction for 20 years.

Now, of course, induction is extremely popular because it performs well and it is more environmentally friendly than gas or standard electric ranges. As people consider converting to induction they have many questions about making the switch. Good Food (Aus) recently asked three top chefs about induction cooking and put together an “Induction cooking 101” primer to answer some of those questions.

Chief among potential buyers’ concerns is whether they will have to replace all of their pots and pans. Most people will need to get different nonstick pans, but they probably already have some compatible cookware. The easy way to tell if a pan will work with induction is to see if a magnet will stick to the pan. If it does, the pan is induction compatible; if it doesn’t, the pan will need to be replaced.

The chefs also provide tips on how best to use an induction cooktop. There is a learning curve in what heat settings to use. Most cooktops today have a touchpad with plus and minus signs for the heat levels, which takes some getting used to (the one I used in the 1990s had a convenient slider to control the heat, showing that sometimes new design does not equal better design). According to the chefs, it is better to start with a low heat setting and gradually increase it. Since induction is so responsive you can easily ramp up the heat if needed.

There are other tips and tricks in the article to help you get the most out of induction cooking and to help you decide if switching to induction would be a good decision for you. My dream is to get a half-and-half gas/induction cooktop so I can use all of my cookware (if you know about such a hybrid model, let me know). If you’ve made the switch to induction and have any advice to offer, please share it in the comments!

Category: Antipasto

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11 Comments

  • Fyretigger  on  August 17, 2023

    During Covid, I did an RV van conversion through a local company. I had it outfitted with solar panel and and battery. Induction was the logical choice for cooking. After research, I purchased a higher-end Duxtop single burner cooktop for the RV. While, as Darcie states, there is a learning curve involved, it also has features you could only dream of in a conventional gas or electric cooktop — like timers and thermostatic control!

    I actually use my Duxtop as much or more at home, as I do on the road in the RV. Summertime cooking can be done using the induction cooktop and the RV solar/battery without heating the house. With the thermostatic control, it’s the perfect buffet warmer — it might not be as stylish as a can of Sterno beneath a chafing dish, but it has a thermostat and doesn’t give off fumes. And making stock, with the thermostat is a dream, it’s far preferable to my gas cooktop — I feel safe with leaving it to run an errand, where I would never do that with gas or thermal coil electric.

    My next cooktop will definitely be induction for the sake of the environment and my allergies (gas combustion byproducts).

    If anyone wants to dabble, this Duxtop is the current equivalent to the one I’ve had such good luck with.

    Also, it’s worth mentioning, that it’s possible to get a magnetic disk to sit atop the induction burner, that allows you to use any cookware with it. It essentially turns the induction burner into a standard electric burner. While this defeats the efficiency of induction, it does mean that you don’t have to replace every single piece of your cookware — like my Revere-ware double boiler I use about once a year.

  • FJT  on  August 17, 2023

    I love induction and would not go back to an electric or gas cooktop. In fact, when I lived in the US I bought a portable induction hob to supplement the dreadful electric cooktop in my rented apartment; I ended up using the induction hob more than the electric one because it was so responsive. Since we left the US we’ve had proper induction hobs in both places we’ve lived. Apart from ensuring your pots and pans will work, I’m not sure you need any other tips … just get cooking!

  • Indio32  on  August 17, 2023

    When we either re-do the kitchen or move will definitely be going induction. It’s not been mentioned but air quality is another benefit.

  • vickster  on  August 17, 2023

    I remodeled my kitchen last year and wanted to replace the traditional electric cooktop which I hated. There was no gas line and installing it would have been expensive. I had been reading more about good induction cooktops so I decided to get one. I love it and would never go back to gas! I only had to get rid of a few of my pans. It heats so quickly and the temperature changes quickly. The thing I am most surprised about is how well it simmers at low heat and holds the temp way better than a gas or regular electric cooktop. In the past I would always be fussing with adjusting a simmering pot.

  • Jane  on  August 17, 2023

    When I moved into my current home 10 years ago electric was the only option but I already wanted to get induction anyway, having used it at my parents’ home. Apart from the benefits mentioned of speed and responsiveness, one other great advantage is easy clean up. I used to hate cleaning my old gas range, especially when a pot had boiled over. Wiping over a smooth top is so easy.

  • Rella  on  August 18, 2023

    I use 2 induction plates/hobs on my counter top alongside the electric insert stove. They are the EuroDib and the Duxtop. Both were purchased 7 years ago.

    I am able to use many All-clad skillets/pans on the induction hobs. Skillets that don’t have a complete flat bottom; i.e., imprints/indents, won’t work.

    I have a 4 qt. Red Staub w/black inside (not white ceramic) which works on either of the two hobs.

    I don’t use the temperature control often because when the temperature falls below the temperature setting, it will heat to bring the temperature up to the setting too quickly and and liquid will sputter/splatter.

  • Pamyoungvb  on  August 18, 2023

    We too have had excellent results with the Duxtop single burner cooktop. We use it on our boat. We feel it is much safer than other options. The feature we most appreciate is how quickly it cools off.

  • Suitsme  on  August 19, 2023

    We’ve had our induction cooktop for maybe 2 years now and we love it. I think the control range is much wider and finer than our old gas cooktop. The gas never got low enough or hot enough and we seemed to cook everything on high. The induction give you much more control. .

  • Mamarita  on  August 19, 2023

    Recently our dual fuel, double ocean range died. We used propane from a small canister rather than natural gas. The gas company wanted a ransom amount for a hookup and then a conversion to mostly gas appliances. So propane it was. Propane burns more cleanly than ng, but we decided to go the induction route and will have a double oven induction top range put in next week. Looking forward to it.
    One thing not mentioned is that you should check the amp rating. Induction will pull more amps than regular electric. For the range we were told 40 amps, but an electrician friend suggested 50 amps especially if you run the cooktop along with the ovens. Another thing to check if you have a full cooktop is checking to see if the top has a bridge that ‘joins’ two burners/hobs. This will allow you to use a griddle as the bridge heats the entire griddle.

  • RTS48  on  August 19, 2023

    I installed my first induction hob in 2015 when we moved to a new home. I have absolutely no regrets. Despite a very energetic electrical storm taking our first hob out of service, we have had absolutely no problems. Indeed it has become a great game to look for induction ready cookware whenever we go to the local stores (in Santa Cruz, Bolivia!).
    Cast iron works a treat but do test your cookware before buying if at all possible, Our first, really smart looking, ceramic lined saucepans really were very weakly ferromagnetic and just will not work on some of the larger ‘burners’. We were very lucky to discover a 10 piece set of German saucepans specifically designed for induction. One characteristic of these saucepans is that hey boast a ‘no flame’ wall.
    Getting back to my induction hob (made by TEKA of Italy), it does not have temperature control but each burner has 10 setting levels from ‘warm’ to full on. Indeed I am suspicious that an induction hob can measure temperature accurately as the hob itself is only heated by conduction from the cookware sitting above it. What the hob does have is the ability to combine two ‘burners’ so that they can be used for a griddle (mine is cast iron).
    As others have stated, with the low temperature of the hob surface and the fact that it is flat glass / ceramic, cleaning is so wonderfully easy. Add to that the increased efficiency compared with hot coil, infra red and gas , the fact that every burner has a settable timer and that response is instant enough to catch boil overs. I would never be without my induction cooktop.

  • JanElsner  on  August 19, 2023

    I have had induction since 2014 – Miele. Love induction. Found Miele ho hum. Have moved from my dream kitchen to no kitchen. Bought 2 x Breville Control Freaks. (Expensive, about $2.5k aud for a single hotplate). Incredible! Takes induction and cooking to a whole new level. About to buy a third to have in a new kitchen. No need for a built in cooktop anymore. Can take them to cook outside…or on holidays as they come with a carry case and are very light and portable. Easy to pop in a drawer or on a shelf out of the way if needed. Combined with a couple of airfryers, thermomix, and a couple of $700 Anova steam ovens (do more than a gaggenau), plus a bunch of Schweigen exhaust fans along a long bench – modern, flexible, kitchen done!

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