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
- 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
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.
Small Net CostMore Info
Switching from gas to electric may require electrical work to install new outlets, which can make the excess cost significant.
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.
< 1 yearMore Info
The necessary electrical work will take the bulk of the time to implement.
Low / NoneMore Info
Thanks to their flat surface and ability to cool down immediately after use, induction stoves are much easier to clean than gas stovetops.
That's really coolMore Info
Induction stoves are a hot topic right now. Converting your kitchens to induction offers ample educational opportunities.