The Appeal

Magnetic induction produces virtually instant heat because the cooktop has a magnetic coil that transfers energy into the cookware and heats it quickly. It’s safer because only the pan gets hot. Energy is transferred only to magnetic materials such as cast iron or steel, so the cooktop stays cool to the touch. It also offers precise temperature control and makes cleanup easy. But for anyone interested in environmentally friendly products for their kitchen, the biggest attraction of magnetic induction is that it’s 25 percent more efficient than electric and 35 percent more efficient than gas.

Comparison to Conventional

Gas produces an instant flame, but you still have to wait for the pan to heat before you can cook. An electric coil or element takes much longer than gas to heat, and each second that goes by costs you money and time. In contrast to gas and electric, magnetic induction produces virtually instant heat.

Disadvantages of Magnetic Induction

A magnetic induction cooktop is more expensive than other cooktops. And you may need to buy new cookware because you cannot use aluminum, glass, or ceramic. Cookware has to be made of something magnetic, meaning iron or steel. (Although an aluminum core will work as long as the inner and outer surfaces are magnetic steel or iron.)