Blog
I asked 6 culinary pros if it’s worth switching to an induction cooktop — here’s the verdict
When I get the chance to upgrade my kitchen, I’m definitely swapping my gas range for an induction cooktop. While I’ve already shared my joy of cooking with induction, through my own experience in Smeg’s test kitchen, and reviewing portable induction cooktops, I wanted to call on culinary experts to ask what they find so special.
Here, six culinary pros pick their favorite feature about induction cooking and share why it’s important to them. One feature is a standout winner, but there are plenty of other key advantages of cooking with induction that the pros also share.
Precision control
The outright favorite feature among the culinary pros comes as no surprise, considering my own experience when cooking with induction. It offers a high degree of precision that cannot be matched with other cooking methods.
“It responds instantly when you change the heat. Your simmer stays gentle, your stir-fry stays blazing hot, and nothing scorches,” says Maricel Gentile, Chef and Owner of Maricel’s Kitchen.
What’s more, every little change is immediate, which Gentile says makes it easier to focus on the flavor and technique rather than chasing inconsistent heat. “Its responsiveness lets me coax out the deep soul of Filipino adobo, the soft textures in Japanese ramen, or the bright wok-wielded joys of stir-fry,” explains Gentile.
And the responsiveness is all about control. “It responds as quickly as gas but without turning your kitchen into a sauna. Lower the heat, and it instantly responds. Crank it up, and the water rolls to a boil in seconds,” says Kyle Taylor, Founder and Chef at HE COOKS.
This precision makes it easier to cook a whole host of dishes, which Gentile has pointed out above. “Delicate sauces don’t split, chocolate melts reliably, and searing happens exactly when you want it,” says Riz Asad, blogger behind Chocolates & Chai.
Give it a boost
My favorite feature about induction cooking is the boost function, and it appears that I’m not the only one who has noticed it. “It’s designed to deliver a quick surge of extra power to a burner, allowing it to heat up much faster than in normal mode,” says Mike Williams, VP Sales and Marketing at Kenyon.
“This can be used for bringing water to a boil more quickly or searing meat, and can cut down on cooking time if you need to,” he adds.
I used the ‘Power Boost’ when testing Smeg’s portable induction cooktop and loved how quickly I was able to heat up a pan of water to cook pasta. But, it is a feature that shouldn’t be used all the time.
“If you use it too long, or with empty cookware, you run the risk of damaging both the cooktop and the cookware, not to mention burning your food. The best plan is to use it like a quick power surge, rather than a continuous setting,” explains Williams.
Cleaning is speedy
It can be hard to pick one favorite benefit of induction cooking, but aside from the cooking features, it’s super easy to clean. There’s no awkward gas rings and grills to wipe around, as the surface is flat.
“I love that the top is a single, large glass panel and that it wipes clean in seconds,” says Jessica Randhawa, Owner and Head Chef at The Forked Spoon. “My gas stove, on the other hand, takes minutes to clean and requires a deep clean to be scheduled regularly, as the grates and hardware become extremely dirty.”
You’ll also find, with the precision control that induction cooking offers, that pans are less likely to boil over causing a mess.
It’s energy efficient
The beauty of induction cooking is how it works, and because of this it is energy efficient. “Induction cooking is remarkably energy efficient because it heats the cookware directly through electromagnetic energy, rather than warming the air around it,” says Grace Vallo, Founder, Chef, and Recipe Creator at Food Blog, Tastefully Grace.
And she adds, “This direct transfer means less energy is wasted, so meals cook faster and your kitchen stays cooler.”
And since the heat goes directly into the pan, the cooktop surface stays cooler, making the kitchen safer. However, your pans will need to be magnetic for the heat to transfer, so you may need to change your pans before investing in an induction cooktop.
