Cooking With Induction Stovetops

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Last updated on January 14, 2021

Induction stovetops may not be in every kitchen yet, but they come with serious benefits. Designer Gayle Jagoda breaks down how induction cooking works, as well as the advantages to taking the heat out of the kitchen.


1423985507938Induction-cookingHow It Works 

Induction cooking is very powerful at heating compared to gas and electric coils, Gayle explained. The induction element located beneath the glass cooktop generates high-frequency electromagnetic energy to a magnetic cooking vessel. That level of energy can be adjusted instantaneously.

While most induction cooktops have zones for placing pots and pans, bridging elements exist that can bring together zones. This allows the energy to spread throughout multiple zones so you can cook with larger appliances. Also available are zone-less induction cooktops, which allow you to place any size or shape cooking vessel anywhere on the top and have it cook perfectly.


Induction stovetops create no wasted heat because the energy is magnetic and goes directly to the cooking vessel, Gayle said. As a comparison, gas cooking uses 40% of the energy it requires to cook, while induction cooking uses 84%. With an induction stovetop, no energy escapes the magnetic zone, meaning you’ll have a cooler kitchen and stovetop.

Having a cooler stovetop is obviously a great benefit, especially for households with small children. With an induction stovetop, a person can place their hand on the surface with the burner on high and not feel a thing. After cooking, any warmth on the cooktop is transferred from the cookware itself to the top.


One of the biggest considerations when it comes to purchasing an induction stovetop is having the appropriate cookware. All cooking vessels for an induction cooktop need to be a ferrous material, such as iron or stainless steel. Aluminum, copper and pyrex are not suitable for induction cooking. While new technology that will allow induction cooking to work with any metal cooking vessel is on the horizon, it’s still a number of years away.

Induction stovetops are also still more expensive than a standard gas cooktop. And, of course, If electricity is interrupted, you wouldn’t be able to use your stovetop

induction-cooking-iceContact your appliance dealer for a demonstration using an induction cooktop so you can better understand the magic of cooking without heat.

Want to learn about the latest in kitchen technology? Contact a Schloegel expert today!