While visiting a home in my neighborhood on the Minneapolis – St. Paul Home Tour yesterday, a tour representative said this homeowner’s renovation included switching from an electric stove to a gas stove and how much the representative wished she had a gas stove top in her own home.
“Well, what about induction?” I asked her.
It’s no longer just a choice between gas or electric stoves; homeowners with electric hookups can enjoy all the power of gas plus more responsiveness.
What do you lose with induction? All the wasteful energy loss. Cooking with induction is 70% more efficient than gas and 20% more efficient than electric.
Clean up is easier than smooth top gas ranges because spills don’t burn onto the surface. You can stick a hundred-dollar bill between an induction burner element and a pot of boiling water without worry
Why? Induction burners only heat magnetic surfaces (so you’ll know if your pots and pans are compatible if a magnet sticks to the bottom!), which also make induction cooktops popular choices for kid- and pet-safe kitchens.
More chefs and gourmet cooks are choosing induction; we put a Thermador induction cooktop in Midtown Global Market’s Kitchen in the Market just this year. I can’t wait to see more people delight in the ability to cook like they’re using gas without the cost and hassle of switching from electric.