Kitchen Design: The Joy of Induction Cooking

For nearly two decades, the professional-style range has been a focal point in kitchen design. As homeowners have become more concerned with energy efficiency, kitchen designers are turning to a technology that has has actually existed for over half a century, but seems almost futuristic in its ability to cook, induction cooking.

Induction cooking works by creating a magnetic field between the cookware and a special electrical coil below the surface of the cooktop, commonly referred to as a “hob”.  This field creates electrical energy and the reaction with the cookware creates resistance, and it is this resistance that creates the heat that is used to cook.

A “green” alternative to gas and traditional electric cooktops

Induction cooktops are over two times as energy-efficient as gas cooktops and 25-35% more efficient than standard electric cooktops. Whereas only 40% of the energy from gas is actually used in the heating process, up to 90% is used in induction cooking. The result is a much more responsive cooking surface. A pot of water may take ten minutes to boil on a gas cooktop versus a mere two minutes on an induction cooktop.

Responsiveness, ease of clean-up

While the “romance” of the the flame is missing in induction cooking, its lightning quick responsiveness to temperature controls sways many chefs, and its ease of clean-up captures the homeowner. Unlike gas, or traditional electric, the area surrounding the pan does not heat up, so baked-on foods are a thing of the past and the majority of cleaning can simply be done with a little hot, soapy water and a microfiber cloth. Controls are so exacting, one can melt chocolate without the need for a double boiler.

A viable replacement where natural gas is not an option

Many kitchen designers have had to turn to standard electric cooktops or ranges where access to natural gas was not available. Some kitchen designers opted to use propane, but this brought with it safety concerns and the need for a large enough space to store a large tank for the propane. Choosing induction is an easy choice in these situations.

More options

Until recently, kitchen designers using induction in kitchen design had to stick with standard cooktops and a separate oven. No more, induction is evolving, and we have already seen the introduction of induction ranges. Further enhancements down the road are likely to see more zone-less cooktops, in which you can set the cookware down anywhere on the surface and the cooktop will recognize it. 

Other positives and a couple of drawbacks

One of the many things I hear from my clients, is that they do not want a bulky hood blocking their view in their new or remodeled kitchen. Traditionally, this has meant going with a downdraft venting system which has proven not very effective for a couple of reasons. One, if you are using gas, the downdraft can actually pull the flame towards it, further reducing the efficiency of the cooktop; two, hot air rises, and downdraft technology is working against gravity. With induction cooking, there is no flame to worry about; and new, significantly taller downdraft vents are better able to capture the smoke, odors, and atomized grease and oils, than their shorter predecessors.

Of course any talk of induction does need to mention a few potential challenges. First, your cookware must be magnetic to work on the cooktop. There are a few models out there that are a hybrid of regular electric and induction, but unless you have a set of copper cookware that you can’t part with, I would not recommend going this route. Glass won’t work on induction either, so when you are shopping for cookware, bring a magnet. If it sticks to the pan, it will work on your cooktop. A flat bottom surface is also critical for proper usage. The other consideration is the power needs of the cooktop or range. Despite it being very energy efficient, it does require more power than a standard electric cooktop to run the magnetic hobs.

Kitchen Design is constantly evolving

As a kitchen designer, when I have a client who wants ultimate control, quick response, high performance, safety, and ease of clean-up, my first recommendation is often induction. Whether it’s a sleek modern kitchen, or a more traditional design, there is an induction cooktop or range that can fit the need.