Why you should consider replacing your gas or electric range with induction.
With all the growing safety and sustainability concerns around gas stoves, induction cooktops are becoming more and more attractive in both home and commercial kitchens.
Europeans have long embraced induction, and now it’s finally starting to catch on in North America. This is a good time to make the change. For one thing, the technology has been refined, making it easier to use and more accurate, too. For another, while induction stoves are still expensive, prices have dropped, putting them within reach for most homeowners. Besides, induction is, quite simply, the future, as building codes aim for better sustainability through lower emissions and energy use.
How it works: Where natural gas or traditional electric cooktops use thermal conduction to transfer heat from flame to pot or pan, induction uses electric currents to directly heat the cookware itself through magnetic induction. Here’s what else you need to know.
Pros:
- Induction cooktops are super responsive. They heat up and cool down much faster than traditional electric stoves — and they get much hotter, too.
- They don’t produce the heat or pollution of natural gas, nor do they require a gas line to be installed. Simply plug them in and you’re ready to get cooking.
- When you turn it off, the cooktop is instantly cool, making it much safer than either gas or traditional electric stoves.
- Some cooktops can be preset to precise temperatures, taking the uncertainty out of finicky recipes.
- Cleanup is a breeze — all it takes is a quick wipe of glass cooktop cleaner or even vinegar and you’re done.
- They can be easily incorporated into sleek contemporary design — it’s easy to add an induction cooktop to an island, for instance — which is why even legacy brands like La Cornue are making induction ranges now.
- And if you are not ready to commit to a new range or a cooktop installation, you can always pick up a single portable burner in the meantime.
Cons:
- Induction burners only work with stainless steel or cast iron cookware, so if your pots and pans are copper or aluminum, you will have to replace them.
- The electromagnetic hum can be distracting, and the currents can interfere with some digital thermometers.
- The digital controls can be a bit fiddly to operate, especially with wet or sticky hands.
- Induction stoves are still pricy and, if your current range is gas, converting it to electric will be even more costly.
If you are looking to replace your range, with induction or otherwise, also consider one of the other major kitchen trends of the moment: the statement range hood. A custom-designed hood in wood, copper or stainless steel makes a terrific decorative focal point in any kitchen. Alternatively, modern hood vents can be sleek, hyper-efficient and practically invisible; think under-cabinet units or a downdraft one tucked into an island.
For more great kitchen design ideas, come out to Spruce magazine’s Design Heads event on February 6, from 5 to 7:30 p.m. at the Oak Bay Beach Hotel.
This fun and inspiring evening will feature a panel of renowned Victoria design and build professionalism who will share their best advice to help you create a beautiful, functional space, whether you are looking to renovate your kitchen — or just enjoy a fun night out!
Meet and learn from:
Jackson Leidenfrost, owner, HYGGE Design Inc.
Raubyn Rothschild, lead designer, Rothschild West Design + Planning
Ann Squires Ferguson, CEO, Western Design+Build
Pamela Úbeda, architect and principal of Coast + Beam Architecture
Ticket includes a cocktail reception with appetizers.
GET YOUR TICKETS RIGHT HERE
