Pricey. Although the prices are coming down for induction cooktops, they are still more expensive than ceramic or gas cooktops. Inflexibility of cookware. You will probably need to invest in a set of new cookware, as induction cooktops cannot use aluminium, glass, pyrex or copper.
Induction stoves and cooktops sometimes cause a rattling sound, which is a result of the high energy transferring from the coil to the pan. This whirring sound often goes away when you turn down the heat or add food to the pot or pan, but it can be annoying for some users. Induction cooktops scratch easily.
Chefs love induction cooking because of the extremely fast heating and precise heat control provided through a high-performance glass-ceramic surface. Also, induction technology warms the pan and not the surface or surrounding area, so very little heat escapes into the room.
However, you'll also find specific induction frying pans, saucepans and pan sets, designed to help you make the most out of your induction hob. Cast iron and stainless steel cookware are induction compatible. This is because they have two necessary properties: they're ferrous and magnetic.
If you try to use a normal pot or pan on an induction hob, the hob ring won't turn on. This is because a pan for an induction hob must be made from ferrous metal, or have a ferrous metal base. This completes the circuit of the hob, switches the hob ring on and allows the pan to heat up.
If you place your hand, or a glass pot on an induction cooktop, neither will heat up because they are not magnetic and therefore not affected by the alternating magnetic field of the induction burner.
Since induction burners rely on a magnetic field to generate heat, they'll only work with cookware that's made of ferrous metals (that is, metals that contain iron). Cast iron and most stainless steel pans work well on induction, but copper or aluminum won't, unless it's been specially built to work with induction.
Induction tops typically will not heat copper or aluminum vessels because the electromagnetic field cannot produce a concentrated current, but cast iron, enameled, carbon steel and stainless steel pans usually work.
Many people fail to realise this limitation at the cheaper end of the induction hob market - that you cannot use all the 4 rings full or even half blast at the same time - just the one. This limitation is not limited to cheaper devices.
The perfect mix to master your cooking
A full Tefal range of pots and pans to master your cooking. Compatible with all stovetops (gas, electric, ceramic) + induction.
Some people worry that induction stoves are unhealthy because of the electromagnetic fields used to heat pans, but in general, you don't have to worry about electromagnetic fields (EMFs) from an induction stove. They are non-ionizing and do not damage DNA or cells directly.
“[Induction] is absolutely fantastic,” says Massimo Capra, Toronto-based restaurateur and celebrity chef. “And you can control it very, very well. If you put it at a certain temperature, it stays at that temperature.”
Although induction cooktops do not scratch easily, they can still occur. Steps can be taken to minimize the risk of scratches occurring, however, this is not foolproof. When small scratches do appear, they can be buffed out with various, easy methods without causing more damage to the cooktop.
Depending on how much you cook, this likely equates to at least 10 years. Choosing an induction cooktop with a thicker glass surface, such as the Bosch NITP660UC, can also help extend its lifespan, and using properly sized cookware will help get the most power out of the appliance.
On a new induction cooking surface, you can boil water in about two minutes or less as opposed to 5-8 minutes on traditional cooking surfaces – including gas. That means reduced cooking times and a lot more control over meal preparation.
Hot pans taken directly from an oven can be placed on a glass cooktop. This can be done in order to finish cooking, or to set the dish aside to cool. For Induction cooktops, ensure the pan is induction compatible, as the burner will turn on if it is.
Is the correct cookware being used? Only use pots and pans made from ferromagnetic material which are suitable for use with an induction cooktop. To determine whether a pot is suitable, a magnet may be used to check whether pots are magnetic. The quality and structure of the pot base can alter cooking performance.
If the magnet sticks, the pan will work on an induction appliance. You may discover that many of your existing pots and pans can be used with induction. Exceptions include a few nonstick pieces that are made of aluminum, a material that won't work with induction stovetops.
Cast iron, steel, some enamelled steel, and stainless steel pans with an iron base or core are suitable, but glass, aluminium and copper generally are not. If in doubt, look for the induction-compatible symbol or try the magnet test.
If the pan has magnetic stainless steel, cast iron, enameled iron, or nickel base you can use it with induction cooktops. However, if the nonstick pan is made from one of the unapproved materials (such as aluminum), the pan will not be compatible with the cooktop.
The induction-friendly material that you should opt for is stainless steel, cast iron and enameled cast iron. The induction cooktop pots and pans you choose should also be smooth, magnetic and flat for the best outcome. It is also important not to use iron or steel cooking spoons during induction.
You can use paper towels to wipe an induction hob, but you don't need one to protect the cooktop during cooking. Induction hobs are designed to be used. No manufacturer would create an induction hob that couldn't cope with spills and would need a piece of paper to protect the glass.
Is my Le Creuset cast iron compatible with induction hobs? Yes, all our cookware (except our stoneware range which should not be used on the hob top) is suitable for use on an induction hob. Just remember to keep to a low to medium heat, for durability and delicious results!
It might seem unnatural, but you can place a paper towel or piece of paper between the cast iron pan and the stovetop to stop scratching. But won't it catch fire? No. The beauty of induction cooking is that all the heat is generated in the cast iron pan itself, not on the stovetop.