- The initial upfront cost of a similarly sized induction cooktop is significantly higher than its electric counterpart. A quick perusal of some of the top Internet sites shows that the average cost of a 30-inch induction cooktop is about $1,500 whereas the average cost of a 30-inch electric glass top cooktop is around $500. If you are interested in the old-school coil burner electric cooktops, those can be purchased for less than $200. If you compare a top-of-the-line electric cooktop with a lower quality induction cooktop, then the price may be similar.
- According to the recommendations of the Partnership for Advancing Technology in Housing, an induction cooktop is 90 percent efficient as compared to only 60 percent for electric cooktops. This means that only 10 percent of the heat is lost to the surrounding air as opposed to 40 percent, which has the added bonus of keeping the kitchen much cooler. This efficiency could potentially lead to savings in electricity costs if an induction cooktop is used.
- Most gourmet chefs prefer to cook with gas because the heat adjustment is automatic; when you turn down the knob the heat reduces instantly as compared to an electric cooktop, where it takes time for the element to cool down. This can affect the way some recipes turn out. In this regard, the induction cooktop functions more like a gas range, offering precise control.
According to research conducted at Bradley University and published in the Undergraduate Research Journal for the Human Sciences, Volume 7, in 2008, the texture, appearance, and taste ratings of chicken breasts cooked in high quality stainless steel cookware on an induction cooktop were higher than those prepared on an electric cooktop. - Because induction cooking relies on magnetism to create heat, only magnetic cookware will work. This means that if you have a nice set of expensive copper pots, or aluminum or glass pots that you love, they will not work with an induction cooktop; only cast iron or stainless steel cookware will. Because of the way some stainless steel pots are made, not all of them will necessarily work, either. Simply test any cookware you are considering with a magnet; if it sticks loosely or not at all to the bottom of the pot, you'll need to keep looking.
- Because of the unique way in which heat is generated in induction cooking, this type can be much safer. If a burner is left on, no heat is generated if there is not a pot sitting on it. This decreases the likelihood of burns and fires.
Another related benefit is that cleanup is easier. Because heat is only generated when a pot is on the burner, spills do not continue to burn and crust over but are easily wiped up from the cool surface.