Induction Stoves: Faster, Healthier, More Efficient

Safe, sleek and sustainable, these high-tech electric cooktops are good for the planet and the palate.
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Stories : The Grid
Stories : The Grid

Induction Stoves: Faster, Healthier, More Efficient

Safe, sleek and sustainable, these high-tech electric cooktops are good for the planet and the palate.
Contributors
Photo Credit: Ernesto Sanchez
Video Credit: Joseph Foulk
 

What’s safer, faster, healthier, more energy-efficient than a gas range, and exponentially better than your grandmother’s electric coil cooktop?

Induction stoves use magnetic fields to generate heat, warming compatible cookware directly. If a magnet sticks to the bottom of a pot or pan, you’re good to go.

With their fast reaction and precise temperature control, induction ranges offer a responsive cooking experience requiring minimal ventilation. They can boil water in seconds, are easy to clean, have no dangerous open flames, and their surfaces remain cool to the touch.

Numerous studies have demonstrated that gas ranges emit hazardous pollutants known to exacerbate respiratory diseases such as asthma.
SCE's Food Tech Center welcomes a group of local realtors by demonstrating the effectiveness of induction cooking.

“Most people don’t realize how much safer induction stoves are compared to gas and electric resistance, both of which can reach up to 750 F, even after they’re shut off,” said Andre Saldivar, Southern California Edison’s senior engineer, who runs SCE’s Foodservice Technology Center in Irwindale.

“Plus, induction burners won’t heat up without a pot or pan on top and shut off automatically if you remove the cookware,” Saldivar said. “There’s really no alternative to induction when it comes to safety.”

Because the heat source is the cookware itself, induction stoves use about three times less energy than gas and 5%-10% less than conventional electric resistance units, according to energystar.gov.

Gas ranges waste up to two-thirds of the energy used. The excess goes into the air and onto the stove surface — a considerable disadvantage, especially for chefs working in hot, commercial kitchens, many of whom are embracing induction for a better cooking experience.

“Sure, when you see 20,000 BTUs of big flame and fire on an expensive, professional-style range, it's easy to equate that with great cooking,” said chef Rachelle Boucher, senior lead for culinary events and experiences at the Building Decarbonization Coalition, a nonprofit that seeks to remove fossil fuels from buildings.

Induction stoves use about three times less energy than gas and 5%-10% less than conventional electric resistance units.
Induction stoves use about three times less energy than gas and 5%-10% less than conventional electric resistance units.

“But even a very basic induction unit comes with the equivalent of over 20,000 BTUs,” Boucher said. “And, unlike with gas, since roughly 90% of the heat is used for cooking, the chefs and others I work with are continually amazed by the speed, power and control induction delivers,” she said.

About 70% of California households use natural gas for cooking. However, scientific evidence documenting the health risks associated with gas stoves has steadily increased.

Numerous studies have demonstrated that gas ranges emit hazardous pollutants known to exacerbate respiratory diseases such as asthma. Emerging research shows that gas-powered ranges leak benzene, a carcinogen, even when not in use.

According to a study published last year, U.S. gas stoves also emit 6.2 million tons of carbon dioxide annually — a climate impact comparable to the CO2 emissions from 500,000 gasoline-powered cars. And even when turned off, U.S. gas ranges leak an additional annual 2.4 million tons of methane, one of the most potent greenhouse gases.

Induction cooktops are becoming a viable option as more than 70 California cities and counties have adopted measures to ban or discourage gas infrastructure in new construction or move to all-electric building codes.
Induction cooktops are becoming a viable option as more than 70 California cities and counties have adopted measures to ban or discourage gas infrastructure in new construction or have moved to all-electric building codes.

Enter induction — these cooktops are becoming a viable option as more than 70 California cities and counties have adopted measures to ban or discourage gas infrastructure in new construction or have moved to all-electric building codes. And the movement has gone national, with New York enacting the first statewide ban in the U.S. on fossil fuels in new construction.

“I think governments across the country now understand that reducing hydrocarbon use in homes and businesses mitigates GHG emissions and helps people save energy and money and enjoy healthier lives,” said John Shipman, senior director of workforce education and training at Franklin Energy.

“And for home cooks, the convenience of spending less time in a hot kitchen and getting a great meal on the table with minimal cleanup is a huge advantage,” Shipman said.

Try out clean energy cooking for free by visiting SCE’s Induction Lending Program.

To learn more about cost-effective, energy-efficient appliances for your home or business, visit sce.com/classes and take a free online or in-person class at SCE’s Energy Education Centers.