What is Induction Cooking?
Every induction cooktop and induction range in Consumer Reports’ tests delivers fast cooktop heat and excellent simmering.
The technology’s power and precision comes from an electromagnetic field beneath the glass cooktop surface that transfers electricity directly to magnetic cookware, heating it up.
Essentially, induction cuts out the intermediate step of heating a burner and then transfers heat to the pot.
Home cooks have warmed to induction because it cooks faster and responds much more quickly when you dial back the temperature.
And prices have come down, with some induction ranges selling for $1,000 or less. Induction cooktops and ranges still cost more than electric smoothtops, but the difference in performance is significant. If you’re thinking of making the switch, here’s what you need to know.
What induction is-and what it isn’t?
Induction ranges look a lot like typical electric glass top ranges. The biggest difference you’ll notice is that you won’t know it’s on because the electromagnetic field on an induction cooktop doesn’t produce a glow. For this reason, manufacturers have started adding virtual flames and other lighting cues.
As for the ovens in induction areas brew and bake like other electric ovens.
The induction Of advantage
No other cooking technology we’ve tested is faster than the fastest induction elements-we’re talking 2 to 4 minutes faster than the competition to bring 6 quarts of water to a boil. Life-changing? Probably not.
Contrary to popular belief, induction cooktops can get hot, but heat transfers from the cooking pot to the glass by conduction, just as a hot pan would transfer some heat to a countertop when you set it to rest. As soon as you remove the pan, this heating stops. And because the heat goes from the pan to the cooktop, the glass surface never gets as hot as it would on a traditional radiant electric range. And if you accidentally turn on an induction burner without a pot, it won’t get hot-a nice safety feature.
You Need the Right Cookware
When looking for new cookware, look for pots and pans labeled “induction compatible. “If you want to know if your existing arsenal of cookware will work with an induction range, use a magnet to see if it sticks strongly to the bottom of your pots. If it does, it will work with an induction burner.
What is that noise?
“A buzz or hum is common and is often louder at higher settings,” says Tara Casaregola, who monitors range and cooktop testing for Consumer Reports. “And we often hear the click of the element electronics at lower settings, as well as the sound of the cooling fan for the electronics. “Heavy pans with flat bottoms reduce the vibrations that cause this buzz.
Dig your dial thermometer
The magnetic field of an induction cooktop can interfere with a digital meat thermometer, so you may need an analog thermometer-an old-fashioned solution to a modern problem.
To learn more about induction, read our cooktop and range buying guides. CR members can also browse our reviews of dozens of induction cooktops and ranges. Here we’ve highlighted the best induction range in our reviews, as well as the best 30-inch and 36-inch induction cooktops.