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Induction Stoves

Category: Behavior Changes, Green Equipment

Induction stoves are safer, better for the climate, and healthier for kitchen workers than fossil-fuel powered natural gas stoves. An induction stove generates heat by supplying a magnetic current under the surface of a smooth cooktop surface. The magnetic current rapidly bounces between the stovetop and the cookware, generating friction and heat energy.

There are numerous benefits to using induction stoves. They are 10% more energy efficient than conventional electric stoves and three times more efficient than gas stoves. They also generate heat more quickly than conventional stoves and can bring a 6 quart pot of water to boil 2-4 minutes faster than the alternatives.

Induction stoves make kitchens safer for kitchen staff. Because the current only runs when a magnetic pot or pan is placed on the stove, heat is only generated between the cooktop and a magnetic surface. This means that you can place your hand on the stovetop while it is on and it will feel completely cool; it is impossible to burn yourself or accidentally leave on a hot, unused stovetop. This also means that even as the pans achieve high temperatures, the kitchen remains cool and comfortable for the cooks. 

Benefits of Induction Stoves

  • More responsive – heats up and cools down immediately 
  • Reduce greenhouse gas emissions 
  • Improve indoor air quality 
  • Cook faster and more easily than traditional stoves, and are easier to clean afterwards 
  • Reduce risk of gas leaks, fires, and accidental burns 

Challenges

  • Overcoming the “this is how we’ve always done it” mentality 
  • Although most cookware is already compatible, any nonmagnetic equipment will not be
  • If switching from gas to electric, the electrical work to add necessary outlets will generate additional expenses 
  • Because induction technology is still relatively new, it has not been adopted for all specialty cooking appliances such as fryolators, tandoors, woks, and rotisseries

Impacts

  • GHG Impact

    Low

    Although gas stoves contribute a small amount towards overall campus emissions, they also emit harmful co-pollutants and utilize significant amount of natural gas. In addition to emitting CO2, gas stoves emit methane and nitrogen dioxide.

  • Economic Impact

    Small Net Cost

    Switching from gas to electric may require electrical work to install new outlets, which can make the excess cost significant.

  • Feasibility

    Doable

    The technology exists and will only continue to improve in terms of price. Some specialty cookstoves cannot yet be electrified, such as fryolators, tandoors, and display rotisseries.

  • Timeline

    < 1 year

    The necessary electrical work will take the bulk of the time to implement.

  • Maintenance

    Low / None

    Thanks to their flat surface and ability to cool down immediately after use, induction stoves are much easier to clean than gas stovetops.

  • Publicity

    That's really cool

    Induction stoves are a hot topic right now. Converting your kitchens to induction offers ample educational opportunities.

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