What is Built In Induction Cooktop and Why Do We Use Them?

What’s more, if you buy a new induction cooktop or range, you may be eligible for financial incentives created by the Inflation Reduction Act.

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While there are many benefits to cooking with induction, there also may be reasons to opt for a gas or electric model. Switching to induction can be expensive, and it can become even costlier if you don’t already have compatible cookware. Read on for more details on the benefits and drawbacks of induction cooking, along with some of our top picks of induction appliances.

Induction cooktops and induction ranges work by generating an electromagnetic field below the glass cooktop surface, which causes the magnetic cookware sitting on top to heat up. 

These cooktops and ranges look a lot like typical glass-top electric models. On most 30-inch induction cooktops, the magnetic field that causes cookware to heat up is concentrated into four spots (or elements).

As for the ovens in induction ranges, they broil and bake just like other electric ovens do, but their capabilities differ from model to model. High-end options might have features like built-in temperature probes, WiFi connectivity, and even in-oven cameras so that you can monitor whatever you’re baking with a smartphone. Less expensive options will have many of the same features you’d find on regular electrics, like storage or warming drawers, adjustable racks, and a self-cleaning mode. Most induction ranges also have convection ovens.

To learn more about induction, see our cooktop and range buying guides. Our ratings of induction cooktops and ranges highlight each appliance’s performance and specifications.

Before you shop for an induction cooktop or range, consider your budget and your cooking habits. Here are some of the downsides to induction you’ll need to keep in mind.

Induction cooking feels very different from cooking with gas. Some avid cooks really love cooking on a flame and the immediate visual feedback they get from the turn of a knob. No electric option, even induction, can replicate that feel. In fact, because the electromagnetic field on an induction cooktop doesn’t create a glow, you won’t even know it’s on. That’s why manufacturers have started adding virtual flames and other lighting cues.

It can be expensive when you convert from gas to electric. If you’re replacing an electric range, the swap is simple. Induction cooktops and ranges use the same 240V outlet as a standard electric range or cooktop. But if you’re switching from gas, expect to pay an electrician several hundred dollars or more to install the necessary outlet.

You need the right cookware. While most of the cookware in our ratings is induction-compatible, some pans—including those made of aluminum and anodized aluminum—won’t work on induction. Most others, including stainless steel and cast iron, will. If you’re shopping for cookware for induction cooktops, look for pots and pans marked “induction-compatible.” To determine whether your existing arsenal of cookware will work with an induction range, see whether a magnet strongly sticks to the bottom of your pots. If it does, they’ll work on an induction burner.

It might emit a sound. “A buzz or hum is common, and often louder at higher settings,” says Kenneth Sutton, who oversees the testing of ranges and cooktops at Consumer Reports. “And we often hear the clicking of element electronics at lower settings, as well as the sound of the cooling fan for the electronics.” Heavy flat-bottomed pans help reduce the vibrations that cause this buzz.

You might need an analog thermometer. The magnetic field of an induction cooktop can interfere with a digital meat thermometer.

Induction cooktops and ranges are typically more expensive than conventional electric models. But prices have continued to drop in recent years despite inflation. And buying a new induction cooktop or range may make you eligible for rebates courtesy of the Inflation Reduction Act.

HOW DOES INDUCTION COOKING WORK?

Induction cooking uses a special type of cooktop often called an induction stovetop or an induction cooktop. An induction cooktop is a type of electric cooktop that uses electromagnetism to heat cookware, essentially turning the cookware into its own source of heat.

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Since these cooktops heat cookware with electromagnetism, the system is highly efficient, allowing for a rapid rise or drop in temperature. This often leads to faster cooking, especially in pots—water will often come to a boil much faster on most induction cooktops.

HOW DO I KNOW IF I HAVE AN INDUCTION COOKTOP?

You can identify whether your stove is induction if it heats your cookware as opposed to the surface of your stove. If the surface heats up significantly or begins to glow, it is not induction.

If you are unable to tell whether your stove is induction, consult your owner’s manual.

WHAT IS AN INDUCTION HOB?

Induction hobs are the spots on an induction stove upon which you place your cookware, similar to burners on traditional stoves. Induction hobs differ from electric stove burners, since induction hobs do not heat while cooking.

Instead, induction hobs pass electromagnetic currents through to cookware. This creates a reaction in magnetic cookware that generates heat in the pot or pan itself. For this reason, there is generally less energy loss with induction stoves than with gas or electric.

1. IMPROVED TEMPERATURE CONTROL AND COOKING RESULTS

Induction cooking relies on a current that creates an electromagnetic field. Raising or lowering the temperature on an induction cooktop results in a higher or lower charge. This, in turn, means that you can adjust the temperature more quickly than on an electric or gas cooktop.

3. COOKING SURFACE REMAINS COOLER

Since induction heat is generated in the pan and not the cooktop itself, the surface surrounding the pan stays cooler, which means there’s a smaller surface area that needs to cool down once it’s turned off. This may help reduce the risk of bumping into a hot surface as you tackle post-meal cleanup.

4. EASY CLEANING

Induction cooktops also shine when it comes to cleanability. While it may seem strange, induction cooking doesn’t heat the cooktop itself. This means that spilled food, boiled-over pots, grease splatters and other common messes are less likely to get burned onto the cooktop surface and can be wiped up quickly once cooking is done. Ambient heat from your cookware may heat up your induction cooktop, so it’s important to wait for the surface to cool before cleaning.

IS COOKING DIFFERENT ON AN INDUCTION COOKTOP?

There may be an initial learning curve with induction cooking—because the cookware heats up more quickly, you may find that total cook time is reduced. Be sure to monitor your food to help avoid overcooking.

Another aspect of induction cooking that sets it apart from traditional counterparts is the use of power levels. Induction cooktops can have multiple power levels, which allows you to use the right amount of heat for simmering, sauteing, boiling and other cooking techniques.

DO YOU NEED SPECIAL COOKWARE FOR INDUCTION COOKTOPS?

Another consideration is the type of cookware you use. Cookware for induction must be conductive—that is, it must be responsive to electromagnetism in order to work. Fans of cast iron or stainless steel can often use their pots, pans and Dutch ovens on an induction cooktop right away.

However, items made of copper, aluminum, glass or ceramic are not suitable for induction cooktops.

ARE INDUCTION COOKTOPS EASY TO INSTALL?

Induction cooktops may need to be installed by a professional, depending on the electrical wiring and power supply in your home. Since induction cooktops may require a specialized outlet or new wiring, be sure to talk to an electrician or contractor if you’re looking to replace your current cooktop with an induction model.

EXPLORE MAYTAG® COOKTOPS

If you’re looking for power and convenience when cooking for your family, Maytag® cooktops can provide you all the performance you need. With features on select Maytag® electric, induction and gas models, like the Power™ Burner that allows for a slow, even saute and the intense heat for a seared, juicy steak, or SmartBoil that delivers consistent heat that keeps boil-overs to a minimum, so dinner gets done right the first time.

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