Induction Cooktop vs. Electric Cooktop

Induction stovetops offer several advantages over other types of cooktops. Pros of induction cooktops include:

• Speed and efficiency. Heating up much quicker than traditional electric or gas cooktops, induction stoves rapidly transfer heat to the cookware.
• Temperature control. Induction cooktops reduce the risk of burning food with precise temperature control by responding quickly to temperature adjustments.
• Easy to clean. Once cooled down after cooking, the smooth surface is incredibly easy to keep clean.
• Uses less energy. Since heat is generated within the magnetic cookware, there is minimal heat loss to the surrounding environment, which results in less energy wasted and lower electricity bills.
• Safety. Induction stovetops are relatively cool to the touch since the cooktop itself is not generating the heat. Other safety features include an automatic shutoff, child safety locks and pan detection.

Induction cooking also has some potential drawbacks to consider. Induction cooktop cons include:

• Special cookware is required. Cookware constructed with aluminum, copper, glass or non-magnetic stainless steel will not work on an induction stove. Instead, pots and pans for induction cooktops have magnetic bases that generate heat.
• Different operation. Since heat displacement is drastically different from other stovetops, it can take time to adjust cooking maneuvers accordingly.
• Power supply considerations. Induction cooktops require a dedicated electrical circuit with specific power requirements, so you might have to modify your kitchen’s electrical system.
• Initial cost. Induction cooktops are typically more expensive than other stovetops because of the electromagnetic technology utilized for heating. However, you might save in the long run since induction cooktops are so quick and energy efficient.

Although not quite as efficient as cooking on an induction stovetop, electric cooktops still offer several benefits. Pros of electric cooktops include:

• Cookware compatibility. Unlike induction pots and pans, cookware made from various materials can be used on an electric stove, including aluminum, copper and non-magnetic stainless steel.
• Simplicity and familiarity. Electric cooktops resemble traditional gas stovetops in terms of controls and heat output. So, if you are already familiar with cooking on a gas stove, an electric cooktop offers a similar experience without the gas connection.
• Simmering capability. Excelling at maintaining a low, steady heat required for simmering sauces or slow cooking, electric stove burners have precise temperature control in the low heat range.
• Availability and variety. Electric stoves are a popular choice with various styles, designs and sizes to choose from, including smoothtop and coil electric cooktops.
• Low price. Priced lower than induction stoves, electric cooktops are a budget-friendly option for people looking to replace or install a new stovetop.

Despite the more positive attributes, electric cooktop cooking does have some disadvantages. Electric stove cons include:

• Slower heat distribution. The heating element takes time to adequately heat up and to cool down, which results in less temperature control when cooking.
• Less energy efficient. Electric cooktops use more energy than gas and induction stoves because the heat transfer isn’t as direct.
• Uneven heat distribution. Some areas of the stovetop might be hotter or cooler than others, which can negatively affect cooking results.
• Higher operating costs. Electric cooktops usually cost more to operate than gas and induction stoves since they use a good amount of electricity.