When you think of an electric stovetop, you probably picture the slow-heating, spiral coil elements from the 1970s that take forever to warm up and cool down, offering little precision for real culinary endeavors.  

Fast forward to today, and the world of electric cooking has completely changed with induction stoves leading the revolution. Induction stoves use cutting-edge technology to transfer electromagnetic energy directly to pots and pans, not the cooking surface itself, offering unparalleled speed and precision with environmental and health benefits, as well. As more cooks, from novices to professionals, transition to this innovative technology, the appeal of induction cooking continues to grow, promising to change the way kitchens will be designed going forward. Let’s dive deeper into what makes induction stoves the preferred option and explore how they are seamlessly blending modern technology with timeless culinary traditions. 

Benefits of Induction Cooktops 

Induction cooking not only transforms the cooking experience with lightning-fast heating and instant temperature control but does so with remarkable energy efficiency and safety. It also unlocks a more pleasant and professional home cooking experience without the environmental toll. By heating the pots and pans directly instead of the cooktop surface, there is minimal energy loss, making induction cooking more energy efficient. With approximately 90% efficiency, induction cooking surpasses the roughly 74% efficiency of traditional electric stoves and 40% of gas stoves, demonstrating significant energy savings. 

Induction stoves also enhance indoor air quality by eliminating the indoor air pollution associated with combustion in gas ranges, which can emit nitrogen dioxide and carbon monoxide. Induction cooking eliminates the potential for gas leaks inherent to gas stoves, thereby enhancing household safety and reducing the risk of hazardous gas exposure. In San Mateo County, where electricity is sourced through Peninsula Clean Energy from renewable sources like solar and wind, making the switch to induction cooking fights climate change by significantly lowering greenhouse gas emissions from traditional gas stoves. Induction cooktops provide a cleaner, greener, and safer alternative that aligns with a sustainable future.

Addressing Common Concerns and Misconceptions 

There are some common concerns about the compatibility of cookware with induction stoves. Some worry they will have to replace all their pots and pans. In reality, most stainless steel, cast iron, and many other metal pans will work perfectly with induction. To check if your cookware will work, simply put a magnet next to the pan. If it sticks, the pan will work with an induction stove. For those needing replacements, induction-friendly cookware is available at a range of price points, ensuring that outfitting your kitchen doesn’t have to break the bank. 

Wok cooking and other cooking techniques that require intense heat often raise concerns about induction’s ability to properly cook traditional cultural dishes. To further explore this concern and introduce home cooks to the functional, environmental, and health benefits of induction cooking, the San Mateo County Sustainability Department hosted an innovative cooking demonstration by Chef Reina Montenegro, a Filipino American chef from South San Francisco, celebrated for her innovative plant-based cuisine.  

Chef Reina brought both cultural authenticity and innovative techniques to the demonstration. Over 130 attendees observed as she prepared a plant-based version of Sisig, a high-heat traditional Filipino dish, on an induction cooktop. Her culinary demonstration helped illustrate that sustainable cooking technologies can support rather than compromise cultural culinary traditions, making sustainable options more accessible and appealing to diverse communities. 

During her demonstration, Chef Reina emphasized the functionality of the induction stove and highlighted three important benefits of switching to induction cooking:  

1. Improved Indoor Air Quality: By eliminating gas combustion, induction cooking significantly cuts down on indoor pollutants.
2. Energy Savings: With an efficiency rating surpassing conventional gas or electric cooking, induction offers substantial energy savings.
3. Enhanced Safety: The cooktop surface remains cool to the touch except underneath the pot, reducing burn risks and making it family-friendly. At the end of the innovative cooking demonstration, attendees got to taste the gas-stove-free, vegan Sisig, alongside other mouthwatering dishes prepared entirely on induction stoves. The demonstration was held at the new all-electric Library & Parks and Recreation Building in South San Francisco on October 24 with support from the Bay Area Regional Energy Network and Building Decarbonization Coalition. The event was also promoted by HealthWays of Daly City, a community-based organization with deep connections to the Filipino community in the northern San Mateo County.

Induction cooking offers a modern, efficient, and environmentally friendly alternative to conventional gas and electric cooktops. Its benefits extend beyond the kitchen to improving residential safety, saving energy, fighting climate change, and improving health by minimizing indoor pollution. Interested in trying an induction stove? You can borrow a portable cooktop and pan from PG&E’s Induction Cooktop Loaner Program. This initiative provides a hands-on opportunity to experience the benefits of induction cooking without a significant investment. You can also sign up for the Sustainability Department newsletter to find out about future induction cooking demonstration events.