Induction Cooktop: The Pros and Cons of Induction Cooking

You probably have heard about induction cooktops, induction cookers, and more that are currently on sale; but, what is good about induction cooking and why is it popular? Does it give a new light to the current and modern cooking? This article shall expose the true meaning of induction cooking and its pros and cons.

What is induction cooking?

Even though induction cooking had been in the mainstream for years, many cooks and chefs remain doubtful induction cooking.

Induction cooking uses electro-magnet to produce heat. In comparison to the heat produced by the thermal conduction from gas-stove and the electric heat element produced by the electric stove, the induction cooktop provides direct heat to the cooking vessel. Hence, with the heat directed to the pan or any cooking vessel, made from ferromagnetic metal such as stainless steel and cast iron, it increases the temperature rapidly; whilst, decreases the waste heat and conserves energy.

To fully understand what induction cooking can do to the modern cooking industry, below are the pros and cons:


1. It heats up cooking vessel 50 percent faster

Cooking with induction cooktops provides instant heat; since the energy that is supplied from the induction cooktop is directly transferred to the cooking vessel, it instantly heats up the vessel, which is 50 percent faster than using electric stove or gas stove.

2. You can control the temperature with precision

Induction cooktops are designed with smart technology, where you can control the temperature accurately.

In an ordinary setting where gas-stove and electric-stove are involved, adjusting the temperature settings would only provide increase and a decrease of heat; however, with induction cooking, you are able to adjust the temperature into increments (from very fine to critically low-temperature). So, when it comes to serious cooking, the induction cooktops or cookware are the best choices, you can check some reviews at Induction Pros.

3.  Safe

The induction cooktops or cookware is safe to use.

Again, since most of the induction-based cooktops are manufactured with smart technology, these cooktops have safety function where it automatically shuts-off when in idle. Also, since the energy is directly transferred “only” to a ferromagnetic metal, there are no consequences putting your hands on top of the cooktop while it is turned on; besides, the cookware has safety detectors where it heats up when there is a ferrous metal detected.

4. Easy to clean

Grease, grime, and other byproducts are inevitable when cooking; however, induction cooktops can make it easy for you, all you need is a damp cloth to clean your cooktop.


Like many products and equipment, induction cooking has its own drawbacks:

1.  It is expensive

Cooktops will cost you more than buying a new gas-stove or electric stove, Nonetheless, compared to the long-term benefits and energy efficiency, these expensive cooktops are worth the price.

2.  You have to purchase the specific cooking vessel

Since cooktops only work with ferromagnetic metals, looking for the right cookware can be challenging.


Induction cooking enhances your cooking techniques and practices; even though it is quite expensive, the result of using these types of cooking machines or equipment can be very rewarding.

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