I'm in the market for a new stove. I currently have an electric stove, but was thinking of going gas but then my wife showed me these types of stoves that are powered with induction. They're electric, but can boil water in 90 seconds and use MUCH less energy than BOTH gas and electricity. Here's a quote from wikipedia: Induction cookers are considerably more expensive than traditional cookers, but consume half as much electricity as electric-resistance elements and are more efficient in heat transfer, achieving an absolute efficiency of 84% in US Dept of energy tests (compared to a typical 40% for a gas cooker).[citation needed] According to CEG Electric Glass Company, "[Induction cooking] power savings of 40-70% are realistically achievable in comparison to conventional cooktops." CEG Electric Glass Company also states induction cooking has an efficiency rate of 90%, while Electric and Gas have efficiency rates of less than 50%. These things also reportedly don't get hot- they generate the heat by reacting with the cookware (so the cookware is hot). They also turn of automatically when they sense that the pot isn't on the stove. There are a couple of cons, though. The cook tops are super pricey- a four burner top comes in around $1500, and that's low end. You also have to get ferrous cookware (cookware that you can stick a magnet to). I was thinking about buying a single burner to test it out. Newegg has them for $70, and you can just plug it into the wall. I'm fairly sure that if you buy a stove/oven combo, the oven part still has to be powered by gas or electric. So...any feedback? Anyone used these things? Believe the hype?
How often do you cook? Does that amount of time warrant spending extra for this feature, plus the cost of all new cookware? I wouldn't do it. Unlike gas, I don't think the induction elements increase the value of your kitchen substantially. Plus, I could care less about the electricity cost because I don't cook enough and that cost is downplayed by the lower reliability of the technology, the need for special equipment, and the added cost to the stove.
That's a good point. I actually don't cook, but my wife does 1-2 times a day. I suppose I would need to look at the cost benefit over time.
I really like gas, but would not argue with anyone who says induction stove tops are better. If you can afford it, these are great for a lot of reasons. I'm going to be getting one, but I have no choice on gas; it's not allowed gas in my new condo. This is not that big of a deal unless you have some expensive copper pans or aluminum ones. Copper actually does not work. Neither does aluminum. Only tin, iron and nickel are ferrous metals. But many clad pans will have layers off mixed metals on the bottom to make them work. Most copper pans are tin lined. Tin will definitely work, but you should try it before buying, because the copper is on the bottom, and the tin is on the inside. That might not work very well. not sure. the other thing to worry about is i've heard some cast iron can stratch the service of induction stoves.
