Cooking
Induction cooktops use a magnetic field to heat cookware directly rather than heating a burner or coil. They are an electric alternative to gas cooking and do not release the combustion byproducts that gas burners produce into indoor air. This page covers how induction works, cookware and electrical requirements, and ways to try induction before purchasing.
How It Works
A conventional electric element heats itself and then transfers heat to the pan. Induction energizes the pan directly, so it heats quickly and responds to temperature adjustments almost immediately. The cooktop surface stays comparatively cool, most units will not operate without a pan in place, and spills are less likely to burn onto the glass. Induction requires cookware with a magnetic base, such as cast iron, enameled cast iron, carbon steel, and most stainless steel.
Gas burners release nitrogen dioxide, carbon monoxide, and fine particulate matter into indoor air. These pollutants are associated with respiratory illness, asthma, and cardiovascular effects, with higher risk for children, older adults, and people with pre-existing conditions. Induction cooktops do not produce combustion byproducts.
Things to Keep in Mind
- Test your cookware with a refrigerator magnet. If the magnet holds firmly to the bottom, the pan will work on induction.
- Electrical requirements vary. Full-size ranges typically need a 240-volt circuit, while portable units and some full-size models operate on a standard 120-volt outlet. Battery-equipped ranges are also available and can continue cooking during a power outage.
- If someone in your household uses a pacemaker or other implanted cardiac device, consult the device manufacturer’s guidance on use near induction cooktops.
- The Thousand Oaks Library lends induction cooktops, so you can try induction at home before replacing a range. Portable induction units are also available for purchase at relatively low cost.
