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RESIDENTIAL PROGRAMS

Get cooking with induction

Professional and home chefs love the greater control, wider temperature range, and quick response time they get with induction cooktops.

Mother teaching young daughter how to cook on an induction stove.

Induction cooking is the most precise cooking technology available today. It cooks food faster than traditional stoves and is just as powerful.

Traditional stoves need an open flame burner or radiant electric coils to heat pans. Induction cooking uses electromagnetism to heat the pan directly. No open flames, which means less heat is lost to the surrounding air to help kitchens stay cooler. Furthermore, induction can cook food 25–50% faster than traditional stoves!

The difference is induction technology.

The problem with conventional cooking

  • Cooking with gas has serious downsides. Gas ranges emit dangerous indoor pollutants including carbon monoxide, nitrogen oxides, and particulates that could have long-term negative impacts on health. This is particularly true for children, seniors, and those suffering from respiratory conditions.

  • Traditional electric resistance coils are inefficient. Electricity heats up the electric coil, which transfers the heat to the cookware, which then transfers the heat to food, resulting in wasted energy and longer cooking times. Plus, electric cooktops take a lot of time to heat up and cool.

Compared with gas or electric cooking, induction cooking is more energy efficient because it only heats the pan, not the burner. Less heat is lost to the surrounding air, and therefore, the kitchens stay cooler. There are also no toxic emissions from cooking on induction, making it a safer option for your home.

Benefits of cooking with induction

  • Precise temperature control
    Go from a rolling boil to a simmer in seconds. Heat transfer stops immediately when you turn the burner off which means less chance of overcooking.

  • Easy to clean
    Induction cooktops rarely get very hot so food doesn’t burn onto them, making them easy to clean!

  • Safer way to cook, especially around kids and pets
    The heat element is never exposed, preventing fire hazards and the risk of burns. Also, it won’t turn on without a pan and features lockable controls.

  • Energy efficient
    Since only the metal of the pan heats up, all the energy goes directly into the cookware. Whereas with electric or gas stovetops, some of the energy spills over, heating the air and the surrounding stove area.

  • Cook with clean energy
    Induction stoves run on clean electricity with a low carbon footprint. As an EBCE customer, you can make your kitchen free of toxic gasses and carbon neutral with an induction cooktop and 100% renewable energy.

  • Planet friendly
    Induction is the most energy-efficient cooking technology currently on the market. Around 90% of induction heat reaches your food; far exceeding traditional gas or electric resistance heating.

What is induction?

Electromagnetic induction, generally referred to as induction, is the process of generating electric currents with a magnetic field.

Below the glass induction cooktops are coils of copper wire. When electricity passes through these coils, it creates a magnetic field that induces (hence the name “induction”) an electric current in the metal of the pan. The induced current travels around the metallic structure of the pan, dissipating its energy in the form of heat.

By turning the cookware into the source of heat, induction cooktops heat food more quickly, evenly and efficiently.

Line drawing of induction process with electric supply, electromagnet, copper power coil, ceramic/glass top plate, electromagnetic field and the iron-based (ferromagnetic) cookware on top

Magnetic cookware is required for induction to work.

Since induction stovetops use magnetism to heat cookware directly, they require pans that contain enough iron to be magnetic.

To check if your cookware is compatible, place a magnet on the bottom of your pan. The stronger the magnet sticks to the bottom of the pan, the better the cookware will work with induction.

  • Cast iron, enameled cast iron, and many types of stainless-steel cookware are all induction compatible.

  • Aluminum, all copper or glass cookware will not heat up or turn on unless it has a magnetic metal layer at the bottom.

Hands holding herbs over an induction cooktop with vegetables

Test drive an induction cooktop - FREE!

Reserve your Induction Lending Kit today!

Induction is more accessible than ever

There are three types of residential cooktops and ranges currently on the market with options at a variety of price points:

  • Portable Units. These 1 and 2 element units can be placed directly on a countertop and will usually work with standard outlets.

  • Induction Countertops generally have 4 to 5 cooking elements and fits into an existing countertop installation. Easily replaces gas or electric cooktops. Requires a 240V electrical connection.

  • Induction Ranges have 4 to 6 cooking elements and are typically paired with an electric convection oven. Induction ranges are available as slide-in, drop-in and freestanding units. Requires a dedicated 220V circuit or a 240V electrical connection, depending on range type and model.

Standard features for induction cooktops include: child safety lock, hot surface light, timer with automatic shut-off, overflow detection, and pan detector.

EBCE customers can qualify for a $750 rebate for a new induction electric range when replacing an existing gas range.

If you’re replacing an electric range, the swap is simple. Induction cooktops and ranges use the same outlet as a standard electric range or cooktop. Just make sure to check the specs to ensure your electrical breaker has enough spare capacity.

If you’re switching from gas to electric, be sure to consult an electrician prior to purchase and installation.

Get up to $750 for a new induction cooktop or range when you replace an existing gas appliance.

Click here to learn more and to apply

There is a learning curve with induction cooktops

  • Induction stoves can heat up quickly. Preheating your pan is not necessary, and you don’t need to wait as long to heat up the pot or pan.

  • You can overcook food because they are so fast.

  • When you lift the pan off of the cooktop, the power turns off.

  • Magnetic cookware is needed for induction to work.

  • The heat value on induction cooktop knobs are different than gas ranges or electric stoves.

Be sure to try your hand at different meals in order to understand how much heat you need during cooking.

Cooking with induction: tutorials & recipes

Reem Assil, Reem’s California
Hanif Sadr, Komaaj

Frequently asked questions

Man doing laundry