We’re a few months out from demoing our kitchen for a complete remodel, and I’m knee deep in selecting our cabinets, countertops, and appliances. One appliance I can’t get rid of fast enough is the super old electric cooktop and rusted downdraft vent in our kitchen island. In our previous home, I had this 48″ gas Monogram range in our kitchen and absolutely loved it:
Going from cooking with gas back to cooking with electric has been no fun.
For our new kitchen, I’m considering getting an induction range because (1) it would cost less since we don’t currently have a gas line running to our kitchen, and (2) it would give me a chance to see how I like cooking on induction so I’ll know whether to choose induction or gas in our new build.
I’ve done a lot of research on the pros and cons of the two, and today I’m sharing the breakdown of how these two methods of cooking compare. Hopefully, it will be helpful to any of you who are also considering switching to induction. And for those of you who already have an induction cooktop in your home, I’d love to hear what you think of it! (post includes commissionable links; for more information, see my full disclosure statement {here})
The Basics of Induction
The basic difference between gas and induction cooktops is that gas heats indirectly while induction heats directly. This direct transfer of heat occurs through the use of electromagnetic coils. It results in a more efficient method of cooking, with induction cooktops being three times more energy efficient than gas. Induction cooking heats up cookware much faster than with gas too. You can actually boil water in under a minute (as a pasta lover, this excites me 😂)!
Cookware
The need for specific cookware is one of the negatives of induction. While gas cooktops are compatible with a wide range of cookware materials, induction cooking requires magnetic cookware. So if you’ve always used gas or electric cooktops, you may need to invest in new cookware when making the switch to induction. Any cast iron cookware you have will work on induction. Also, {this Always pan}, which is my most-used pan, is compatible with all cooktops, including induction:
Temperature Control
When it comes to temperature control, both gas and induction cooking are known for being quick and precise compared to electric cooktops. Induction does have an edge in heating up your cookware faster than gas. While chefs have almost universally cooked on gas in the past, more and more chefs are making the switch to induction since its responsiveness matches that of gas, plus it comes with a few other benefits we’ll address next!
Ease of Cleaning
Those who love induction cooking often list ease of cleaning among the reasons they prefer it to gas. Gas ranges have grates and burner caps like these that need to be removed and cleaned separately, which can be a bit of a pain:
Also, spills and splatters can make their way below the burners, requiring extra effort to clean.
In contrast, induction cooktops have a smooth surface that’s easy to wipe down with a damp cloth. And since induction involves the direct transfer of heat, the surface of induction cooktops doesn’t get hot. So if something boils over or splatters, it won’t get burnt onto your cooktop and can simply be wiped off. This is something I definitely won’t miss about cooking with electric!
Safety & Environmental Concerns
Gas ranges have been in the news a lot in recent years regarding possible safety and environmental concerns. With regards to safety, there’s evidence that poorly ventilated gas cooktops and stoves can increase volatile organic compounds (VOCs) in your home. Increased VOCs have been linked to a variety of health effects, including an association with asthma. However, several studies I read noted that these risks are likely minimal with adequate ventilation of a gas range. When using gas, it’s important to have a strong ventilation hood that’s turned on every time you use your appliance.
As far as environmental concerns go, the US is trying to move away from using as many fossil fuels as possible, including gas. Several cities, counties, and even states have enacted or are considering legislation to ban gas ranges in new buildings due to these environmental concerns. At one point, a possible nationwide ban on gas ranges was raised, but this is no longer expected to be put in place, at least in the near future.
Cost
Induction ranges used to be much more expensive than gas, but the price between the two has evened out in recent years. Gas ranges do have a higher annual operation cost because of the cost of fuel and the fact that they’re less energy efficient.
Along with the cost of your appliance, you should also consider the cost of installation prep work when you switch from one method of cooking to another. If you currently have an electric range, the cost to switch it out to an induction range is usually going to be less than switching it to a gas range because of the cost of running a new gas line. If you currently have a gas range, installation is cheaper if you stick with gas since you’ll have to pay to cap your gas line and install the appropriate electrical outlet for an induction range.
Availability
There are plenty of options for both 30″ and 36″ gas and induction ranges, but the options for 48″ and 60″ ranges are more limited. Most of the 48″ and 60″ induction ranges are made by European brands since induction has been more widely adopted in Europe than the US.
Looking at 48″ induction ranges, brand options include Fisher & Paykel, Bertazzoni, Ilve, AGA, and Fulgor Milano. I’ve also found two 48″ ranges that have a combination of gas and induction cooktops, including {this Fisher & Paykel range} and {this Signature Kitchen suite range}. Right now, I’m leaning toward {this 48″ Fulgor Milano induction range}. I think it’s a great looking range other than wishing that the Fulgor Milano branding wasn’t so prominent:
The knobs and handles remind me a lot of our gas Monogram range:
One helpful piece of advice I was given is to look into the availability of service for your appliance in your specific area if you’re considering going with a lesser known brand. You’d want to find out if there are local technicians that routinely service that brand and how long it typically takes to receive parts when repairs are needed.
What Do You Think?
Here’s where I’d love your input and experience! If you’ve had experience cooking on both induction and gas, which do you prefer? And if you have a large induction range, what brand is it, and how have you liked cooking with it? I’m excited to hear what you all have to say!
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Yvonne says
Although a former gas user, I now love induction cooking. I made the switch 15 years ago during a kitchen renovation. My cooktop was on my island and was the social area of my kitchen where guests always gathered Although I loved my gas stovetop, it had become stained over the years and I was embarrassed that it was a focal point in my kitchen. I wanted a new one that would stay sparkling clean and beautiful. I asked the appliance salesman which gas stove grates clean up the best and he said they will ALL eventually discolor and stain. He could see I didn’t like that answer – so asked me if I had heard of induction. Fast forward, we have since bought a second home in Naples Florida, and moved to a different house in New York. I have induction in all my homes and will never go back to gas. They are clean, sleek, and very responsive. Most of my cookware was already either stainless steel or cast iron so buying new pots and pans was not an issue. I also like that we don’t have the safety issue of gas leaks and danger of open flames in my house.
Joan Young says
Hi – I have a Thermador induction cooktop and I’m never going back. I love it! It’s so easy to clean, and once you take your pot off the stove it turns off automatically after a minute or so. No driving down the street and wondering if you turned the stove off and having to go back and check.
It’s quick, clean, and just has so many features to make life easier. I really think you’ll love it and I’m pretty sure that you won’t even bother using the gas elements if you go the combo route of gas/induction!
Pat says
I switched to induction about 10 years ago. We didn’t have gas on property and we would need a line run to the house from a rental tank. 2 different high end appliance shops both recommended the induction over gas. It heats up quickly and if you move your pan off the burner, it shuts down. If a regular magnet sticks to the bottom of your pan, it will work. I have all-clad pots and pans and they work great. I also have a couple of the always pans and they do work, just don’t heat up as quickly as the all-clad. We bought a Miele cooktop.
Cathy says
I love my 15 year old 36 in Wolf gas range in our primary home but our modest vacation home had a 20 year old electric range which I hated! Knobs that would fall off, uneven cooking, so very frustrating. We considered running a gas line from our propane tank, but didn’t want the expense or the hassle. So last year I purchased an induction range for our vacation place and honestly, it cooks as well as gas! It’s very responsive to temp adjustment, so easy to clean and a joy to cook with.
Modern cookware has a code under the pan that indicates if it is induction ready, a wavy symbol. You may be surprised how many of your existing pots and pans are induction ready. Great post!
Susan Wrenn Dunn says
Kris,
Thank you for posting this information. I am practically a neighbor, over on Oak Island. I have been following along since before you made the move to NC. i love your choices and your advice!
We are currently building a 2nd home in the NC mountains and I struggled with my kitchen decisions, especially the choice between gas (which I have now and love) and induction. I finally went with induction for many of the reasons you listed as benefits. I am hoping that I love it. I ran a gas line just in case.
I love reading along.
Susan
MIssi Baker says
I’ve had my GE Induction for 10 years. Zero problems. Love how quickly it heats up and easy maintenance. I’d purchased a slide in oven/cooktop prior to our moving into this house. Since it was new technology, it cost over 3K. I sold it before I even used it! (We sold and bought a new house in 24 hours! ) I swapped out an old Kenmore electric with downdraft for this GE as soon as we moved in. Never going back!
Michele says
Hello Kris, I want to thank you. Since I have found your site, I have made over my Guest Bedroom and absolutely love it. (I am not a decorator). Now I am going to share my expertise with you. My husband and I have 3 boys with lots of friends, a Golden Retriever and German Shepard. I am in the kitchen either baking or cooking every day. I make my own dog food. If I am not making food for the family, I am making the dog food every 2 weeks. Every day I am in the kitchen making something. We have lived in Florida for the last 20 years. Our house of 16 years had gas so I had a 36″ Dual Fuel Wolf oven. I loved it and thought I would never want anything else. It had Electric Convection Oven and Gas Cooktop. We moved 4 years ago and only have access to Electric. The house was old and had an electric cooktop. I knew I didn’t want that. I ended up with an Induction cooktop and I will never go back to gas. My kitchen is at least 10 degrees cooler cooking on an induction cooktop. The gas burners threw so much heat. The induction heats up faster and is easier to control the temperature. The clean up on the induction cooktop is so simple. Gas cooks food on the burners and I was constantly cleaning them off. I tell everyone all the time that I will never go back to gas. I use All-Clad pans so it isn’t a concern about what pans to use. They must be stainless steel. It is much easier to find pans now that it is becoming more popular. I think that you are going to enjoy the induction. I can’t wait to hear your thoughts on the induction.
Jeanne G says
Love my silver Monogram induction cooktop. Looks great on a light countertop rather than the usual black cooktop.
Kim says
Love my Bosch induction range! The best cookware is tri-ply stainless that is induction compatible or cast iron or enameled cast iron. I have some non-stick fry pans with slanted sides that are made induction compatible by having a thick stainless bottom on them. They work ok, but do not heat up as quickly or as well as the tri-ply stainless or enameled pans. I love the ease of cleaning, how quickly I can boil the tea kettle, the wide range of temperatures (from very low simmer to boiling) that can be maintained. The low simmer is especially nice for stews, soups, etc.
brenda hill says
I’ve had induction tops in 3 different homes, and I love them. The burners respond just as quickly as gas, and they heat up faster than gas. It’s also much cooler for the cook -you don’t feel all the heat that gas burners emit. You do need to be choosy with pans. I purchased a couple of nonstick skillets that did not work well. My All Clad cookware works great.
JeanieQ says
I’ve been thinking about an induction stove as well. I don’t have a gas line to my kitchen, though I do have a line to an our door patio Barbecue about 15 ft away. It would probably not cost that much to run it over to the kitchen. I don’t mind cooking with electricity, but those glass cooktops are hard to clean. The induction cooktops will clean up easy and I’m all for easy.
Bridgit says
I’ve used an induction cooktop for 14 years, in two different houses and they are the best! You’ll never miss gas! Cooks just like gas, but cleaner. Instant heat, on and off. Know you will love it!
Nancy says
We are preparing to remodel our kitchen. I’m getting a 36” Bosch Benchmark induction cooktop. I really wanted a gas stove and we already had the gas line put in last year when we redid the basement.
But, I started reading about induction and no matter how much I can’t stand those glass electric cooktops, you have to admit, they’re SO easy to clean.
I have read there can be a little buzzing noise. And even compatible cookware can buzz a lot depending on how large the core is of other materials, such as aluminum. Or if you’re using lots of burners at once.
I’m kinda worried about that honestly. The sous vide thing has to go on the patio, the buzz bothers me so much. But I keep reading different opinions. We will see.
Good luck, I hope it all goes very well.
Jayne says
I’ve seen induction burners that go under the countertop so you don’t see it. Wish I had done that in my kitchen remodel a few years ago.
Joanna says
I have an induction cooktop and love it! I would not go back to slower to electric. Induction heats up quicker and the cooktop is so easy to clean. A quick wipe with wipes and it’s shiny, clean. Plus, it heats up only under the pot/pan you are using, so you can touch any part of the cooktop and not burn yourself. I’m a convert!
Sharon Peterson says
I have been cooking on induction since 1991. I would never switch. Cooking speed is much quicker and cleanup is a breeze. My cooktop is the GE monogram. I wore my first one out after 27 years! Love my new one just as much. Honestly the only thing you can’t do on an induction cooktop is char a pepper. I use my grill for that. I have read several articles about chefs switching and being totally satisfied with the change.
Fyi. I post on Life on Virginia Street. Sarah will vouch for me.