Induction cooktops explained

An induction cooktop uses electromagnetic energy to heat a pan made of a magnetic metal from the inside. The heat starts in the pan rather than in a burner or a glowing element under the glass, which makes induction much more efficient than conventional cooktops.

Where the energy goes

In 2019 testing, about 85% of an induction cooktop's heating energy reached what was in the pan. A gas cooktop delivered only about a third. Because less heat escapes into the room, the kitchen stays cooler than with gas or a standard electric cooktop.

Speed and control

Induction heats up quickly and gives precise control of the temperature. Boiling water can take nearly half the time it takes on gas, a radiant electric cooktop or an electric coil.

The surface

The glass isn't hot to the touch where no pan sits, because the cooktop heats the cookware rather than the surface. That also leaves little heat behind on the glass, so a plastic spatula resting there is less likely to melt than on another electric cooktop.

Most induction and other electric cooktops are glass or ceramic and can scratch or crack. Clean the top with soapy water once it has cooled, skip scouring sponges, and don't drop or drag heavy pans across it.

The cookware

Induction needs pans made of a magnetic metal. Many you already own may work, such as cast iron, enameled cast iron and stainless steel. To check, hold a refrigerator magnet to the bottom of the pan. If it sticks, the pan works on induction.

An annotated example

What to do next

Hold a refrigerator magnet to the bottom of each pot and pan in the kitchen to see which would work on induction.