Confused about induction stoves? Here's what you need to know (2024)

Advancements in technology always lean towards convenience.

Gone are the days of calling a phone operator or using a cable to plug in your sketchy dial-up internet.

These advancements also extend to the kitchen, where thanks to our cooktops we can get dinner on the table fast in 2020.

But there is one cooktop that's faster than the rest: the induction.

However, adjusting to cooking on one requires some trial and error before you can slip into cooking in the fast lane.

Fiona Mair, a home economist at Choice for over 20 years, has tested over 3,000 kitchen appliances in her time and first started testing induction stoves in the late-1990s.

Meanwhile, Melbourne-based chef Raph Rashid was first introduced to them in commercial kitchens in the mid-2000s.

We asked them to share some of their induction tips for the everyday cook.

What's the fuss with induction stoves and how do they work?

Induction cooktops, compared to gas, ceramic or electric stoves, are the quickest to heat up.

"We've tested how long it takes to boil a pot of water on various induction models and the average is 2-3 minutes, whereas a ceramic stove's average is about 6-7 minutes," says Fiona.

Unlike a gas stove where heat comes from a flame or a ceramic stovetop where coiled metal rods heat and distribute from under its ceramic surface, induction cooktops produce an electro-magnetic field when the cookware touches the surface.

This means the base of the cookware becomes the heating element, rather than the cooktop itself. This allows the cookware to heat rapidly and retain a consistent temperature when cooking.

How do I tell the difference between an induction and ceramic cooktop?

Inductions and ceramic cooktops can look similar with their sleek, smooth surface and touch-pads but there's a simple way to identify which is which.

A ceramic stove's cooking zones will glow red when turned on while an induction does not.

Will I need to buy new cookware?

Fiona explains that first-time induction users will need to check if their cookware is compatible.

Cooking on an induction stove requires pots and pans that are made from ferrous metal, which clings to the cooktop's magnetic surface.

To check if you're existing cookware is compatible attach a magnet to its base. If it clings firmly you're good to go, if it slides off it's not compatible.

"The good news is cast iron and Dutch ovens are compatible," says Fiona.

The diameter of the cookware must also be the same size as the cooking zones to work.

"If you put a small pot on a large cooking zone, the induction probably won't recognise the pot and you'll get an error reading."

A wok, for instance, will need to have a flat base with diameter that's compatible to one of the cooking zones.

When buying new cookware Fiona suggests "measuring your cooking zones first so you know the size of the pots you'll need".

For smaller-based cooktop appliances, such as kettles or coffee makers, you can purchase induction saucer adapters. Simply pop these on the cooking zone, then your kettle and coffee on top — no need to invest in brand new ones.

Any tips for cooking on an induction?

"First-time users will experience a bit of trial and error but once you get the hang of an induction it's a pleasure to cook on," says Fiona.

Fiona explains that most cooking, such as frying a schnitzel or making stir fry, is achieved on the induction's medium setting.

This usually sits around 7, if you're induction goes up to 14, or 5 if the highest function is 10.

"The highest setting is really hot and you'd usually just use this when boiling water."

Meanwhile the lowest setting is really low, so if you're melting chocolate or cooking a stock over a long period of time you'd opt for setting two over one.

Raph has also turned to the induction cooktop for its convenience and precise cooking, setting up two portable units in his Brunswick warehouse.

"I use them when I'm recipe testing and to make some of my salsas, mole sauces or slow-cooked meats on because you can drop the temperature quite low on them," he says.

Raph's also a fan of the induction's instant heat settings.

"There's no wait time, it's instant, which is good because you don't have to take what you're cooking on and off the stove waiting for the heat to get to where you need it to be," he says.

OK, so how do I keep my induction looking good?

"You really have to look after them and keep your touch lightweight when it comes to whacking a pot on the stove to prevent it from cracking," says Raph.

Inductions are also a cinch to clean.

"You don't have to remove this big wire frame from your burners and you don't have burnt up carbon everywhere to scrub off, you seriously just wipe the induction down," says Raph.

Fiona recommends using a microfiber cloth to polish the surface and a ceramic cleaner to remove marks from cast iron usage.

If you just happen to see your own reflection on the cooktop after you polish it, that's a bonus.