Electric VS. Gas VS. Induction Ranges & Stoves
What's your favorite kind of stove? Must have gas? Or love the ease of cleaning electric? Or the safety of induction? It all boils down (pun intended) to your budget and needs.
Electric
Electric burners use a coiled spiral of electrical wire that heats up when a knob is turned. In a smooth cooktop, the coils sit underneath a sheet of ceramic glass material.
Pros
Energy-efficient, 65-70% of heat will reach your pan.
Affordable.
Durable.
Easy to clean.
Can be used with any type of pots & pans.
Most budget friendly option at $650-$1,000
Cons
Slower to adjust to changes in temperature. It will take longer to heat up to the temperature you need and if you need to quickly bring the temperature down, it won’t happen instantaneously.
Costs more to operate in the long run.
Risk of getting burned on cooktop after you’re done since it’s still hot.
Won’t work if the power is out.
Gas
Gas burners are attached to individual gas valves that are connected to a main gas line. When you turn the knob on, the gas valve opens up and lets gas flow through mixing with oxygen to create a flame. The higher you turn the knob, the larger the flame. Most gas stoves use natural gas, while some might use propane or heating oil.
Pros
Instant heat and instant reaction to temperature changes.
Visual of how high or low the burner is set.
Ability to roast foods right on the burner with a controllable flame.
Doesn’t use electricity so it can be used if the power goes out. (FYI, most utilize an electric spark igniter. So if the power is out, you may have to light the burner manually.)
Can be used with any type of pots & pans.
Budget friendly at $750-$1,250.
Cons
You need a gas line which can be expensive to install or might not be an option where you live.
Harder to clean.
Higher risk of fire.
Least efficient source of heat, only 60% of the heat hits the pan.
Risk of gas leaks.
Induction
Induction burners use a metal coil underneath the surface that creates a magnetic field when the power is turned on. The pan and magnetic field create a current that passes only into the pan to generate heat.
Pros
No pan on burner means no heat.
Safer for little hands and paws.
Instant heat means quick temperature adjustments.
Food won’t get baked on, so it’s the easiest to clean.
Boils water quickest.
Energy efficient, 90% of heat reaches food.
Lowest risk of fire with no open flame and very little residual heat after turning the burner off.
Cons
Only works with certain cookware. Pots and pans need to contain enough iron to generate a magnetic field. Copper, aluminum, and ceramic won’t work.
A bit more expensive at $1,000 - $3,500.
….Check out all those pros!
So why aren’t consumers buying more induction stoves? Well, most of the time a buyer is purchasing because of an unplanned issue to their current stove or range. They might not have been saving up for a new appliance and weren’t planning on having the funds to possibly buy new cookware on top of it all.
If you’re going to buy one:
Trying sticking a magnet to the bottom of your pots and pans. If it sticks, it is induction-ready and you don’t need to buy new cookware!