The Difference Between an Induction and Electric Cooktop, Plus How to Choose the One for You
We spoke to experts to explain the key differences between these two kitchen appliances.
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One of the biggest decisions you'll have to make when you upgrade your kitchen appliances, either during a kitchen renovation or when purchasing a new home, is the type of cooktop you'd like. Most homes in the United States are outfitted with a gas or electric stove, but increasingly, induction cooktops are beginning to inch their way in. Induction cooktops look like electric cooktops but have a few key differences that make them unique. We talked to experts to find out what the differences are and what you should consider before deciding on this stalwart kitchen appliance.
Meet Our Expert
Related: The Pros and Cons of Induction Cooking
What Is an Induction Cooktop?
An induction cooktop features copper coils underneath a glass surface. These coils conduct electromagnetic energy to heat compatible pots and pans that are placed on top of the cooktop. "Most 30-inch induction cooktops have four identified areas where cooking can take place," says Wesley Sirois, virtual appliance expert for Frontdoor. "Unlike standard electric cooktops, the glass surface does not get hot. The induction cooking area is not activated unless a compatible pot or pan is placed on it."
Induction-compatible cookware has to be magnetic for it to work, meaning that it's made with a ferrous material that interacts with the electromagnetic field generated under the surface. Stainless steel, cast iron, and enameled cast iron cookware are all compatible with an induction cooktop.
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If you don't have compatible cookware (or there isn't a compatible pan on top), you won't feel any heat when the cooktop is turned on. "If the cooking area is turned on with no pot or pan, no heat is generated," says Sirois. "When the electromagnetic field is active under the glass, the cooking energy is transferred to the pot or pan, causing it to heat up rapidly and cook the food at a quick pace."
Induction Pros and Cons
Induction cooktops offer fast cooking, easy cleanup, and more, but also have some drawbacks.
Pros of Using an Induction Cooktop
Fans of induction cooking have several reasons why they love to use this kind of cooktop. These include:
Fast cooking
Easy cleanup
Precise temperature control
Energy efficiency
Overall safety due to cooler surfaces while cooking
"Induction cooktops have many advantages that make cooking easier," says Bree Lemmen, Whirlpool Kitchen Brand Manager. "In addition to providing a faster cooking option, induction cooktops also provide an easier clean-up process thanks to a flat cooking surface without grates or burners. Plus, the glass cooktop stays cooler during cooking, which also cuts down cleanup time. Cooking temperatures can also be quickly adjusted on induction cooktops."
Cons of Using an Induction Cooktop
Of course, the biggest disadvantage to using an induction cooktop is the fact that it only works with very specific types of cookware. So, if you only have glass or copper cookware, you'll either need to purchase new pots and pans, or an induction converter disc to use between your cookware and the cooktop to help transfer heat. There are also a couple of other cons to induction cooktops, including the following:
Higher initial appliance costs
Switching from gas to induction can be expensive
Unfamiliar sounds can happen during cooking
Induction cooking can come with a learning curve
"Cooking with induction takes some getting used to. There is no visible glow under the glass as there is with a standard cooking element, so the user does not know if a cooking area is turned on," says Sirois. "Some manufacturers now provide a simulated flame pattern when the electromagnetic field is energized, so the user can readily identify the field is on. "
Related: 7 Portable Induction Cooktops That Are Fast, Efficient, and Easy to Clean
What Is an Electric Cooktop?
Electric cooktops, also known as radiant cooktops, have metal coils underneath a glass surface that conduct an electrical current to radiate heat. In most American homes, kitchens are usually either outfitted with a gas or electric stove, making them fairly ubiquitous in kitchen design. Pretty much any type of cookware can be used on an electric cooktop because heat is radiated through the surface through a heating element—this also means that the surface can get hot no matter what is on it, though.
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Electric Pros and Cons
Electric cooktops offer easy installation and are compatible with all types of cookware, but they don't have all the advantages that induction cooktops provide.
Pros of Using an Electric Cooktop
Those who use electric cooktops are fans of this type of cooking for a couple of reasons, including:
Easy cleanup
Fewer up-front appliance costs
Easy installation
All cookware is compatible
"Similar to induction cooktops, electric cooktops tend to provide an easier clean-up process because of their smooth, flat surface—this stable surface is also great for pots and pans," says Lemmen. "Another major benefit of any electric stovetop is the easy installation process, which only requires a grounded outlet to install."
Cons of Using an Electric Cooktop
One of the biggest cons of electric cooktops is that they can stay pretty hot due to residual heat from the electronic heating element underneath the surface. There are also a few other key disadvantages to electric cooktops.
Slower response time with heating and cooling
Longer cooking times
Less precise temperature control
"Compared to induction cooktops, radiant and coil electric cooktops take more time to heat up and cool down," Lemmen says. "As such, heat loss is more frequent with electric cooktops and you must wait until the surface of electric cooktops has cooled to clean completely."
Related: The Right Way to Clean Your Stovetop, From Gas to Electric
The Key Difference Between an Induction vs. Electric Cooktop
The main difference between these two types of cooktops is the heating element that is used. Induction cooktops feature a copper coil that conducts electromagnetic energy, while electric cooktops have a metal coil that heats up via electricity running through them. The induction cooktop only heats the cookware, while an electric cooktop heats the surface of the cooktop. Because of this key difference, the type of cookware you use matters greatly. Induction cooktops "turns pots and pans into their own heat source using electromagnetic energy that interacts directly with compatible cookware," says Lemmen. "In turn, induction cooktops cook faster because the heat doesn’t have to transfer through a cooking surface as well." With electric cooktops, radiant heat is transferred through the surface to the cookware—this is why the surface of an electric cooktop will be hot to the touch versus an induction cooktop.
What to Consider When Deciding Between an Induction vs. Electric Cooktop
If you're debating whether to stick with the familiar electric cooktop or spring for an induction cooktop, you'll want to keep these points in mind.
Your Existing Cookware
Do you already own induction-compatible cookware, or will you have to purchase new cookware? If your cookware collection already consists of stainless steel or cast iron pots and pans, this might not be a consideration for you. Those with glass or copper cookware will have to think about replacing them or purchasing an induction converter disc. There's an easy trick to figure out if your current cookware is compatible—stick a magnet to the bottom. If the magnet sticks, you can use it on an induction cooktop.
On the other hand, any type of cookware can be used on an electric cooktop, so if you go this route, you won't need to replace any of your cookware at all.
Related: The Best Cookware Sets, From Stainless Steel to Copper
Upfront Costs
Electric cooktops are more affordable and easier to install initially, which is part of the reason they are so common. That convenience alone is often worth it for those who are investing in a kitchen renovation or simply upgrading their appliances.
Heat Up and Cool Down Time
In general, induction cooktops heat up much faster than an electric cooktop, leading to faster cooking. And, because they only heat the cookware, they cool down much faster as well. "Cooking with an induction cooktop is the fastest way to cook," says Sirois. "Water boils at a much faster rate than a standard cooktop and the lowering of heat reacts more quickly, mostly because the actual cooking heat is created within the cooking vessel, so no heat must transfer from under the glass." That being said, those faster rates of cooking come with a learning curve, so be prepared to rethink cooking times on your favorite recipes initially.
With an electric cooktop, you'll have slower rates of heating up and cooling down, which might not be a huge factor for you, though you'll want to be aware of the slower cool-down period if you have little ones or pets.
Ease of Cleaning
Both types of cooktops are relatively easy to clean due to their flat glass or ceramic surface. The one thing to keep in mind with an electric cooktop is that since the surface is what heats up, spills have more of a chance of getting stuck or burnt on. Cleaning an induction cooktop is generally easier in that regard because the surface usually stays cool, meaning less burnt-on food to contend with.
Read the original article on Martha Stewart.
