An Introduction To Induction Stoves

Cool, Clean, Energy-Efficient Way to Cook

Deana Litowitz grew up with a gas stove and never thought she could use anything else. An avid cook, she loved the way gas can reduce a sauce from a boil to a simmer almost instantly.

"You can't get that kind of control with electric," she said.

Until now.

Litowitz bought a Viking induction cooktop for her South Florida kitchen about eight months ago, and is a convert to this reincarnated cooking method that experts say is a cool, clean and more energy-efficient alternative to gas. Induction is perfect for hot, humid South Florida because 90 percent of the heat goes into the pot. Compare that to 55 percent for gas and 65 percent for other electric cooking.

"I love it. I love it," Litowitz said. "I cannot believe how responsive the temperature control is. It's very similar to gas. I can have a huge pot of something boiling, turn the temperature down and it responds in a few seconds. I think it's fantastic."

Here's how it works: Power generators produce a magnetic field that reacts with the metal in cast-iron and some stainless steel cookware. The heat is transferred immediately to the cookware and to the food or liquid inside. The burner, which isn't as hot, cools quickly when the pot is removed.

Induction cooking was named one of the "Top New Trends in Kitchens" for 2006 by the National Kitchen and Bath Association, but it is far from becoming mainstream.

Consumers such as Litowitz, which marketers call "early adopters," are sold on it. But this group, which buys into new products early, typically represents about 13 percent of the market.

The major drawback is the price, said Mark Connelly, senior director of appliances and home improvement for Consumers Union, publisher of Consumer Reports. "The other con is you need to use magnetic cookware. If you have a Pyrex dish, copper or aluminum and you buy [a four-element induction cooktop] you have to buy new cookware."

Induction cooktops typically come in 30- and 36-inch models. They are available with four induction elements or a combination of induction and radiant elements. A four-element induction cooktop for the home kitchen ranges from $1,799 to about $3,600.

In Europe and Asia, prices are lower and acceptance is greater.

"You can go into an appliance store in London and buy a conduction cooktop for half the price or maybe less," said Eric Walker of http://theinductionsite.com/ . "The cost is a psychological barrier."