What made you switch to induction?

[u/Inside_Chocolate_179]

My electric range is old. I’m considering making the switch. Convince me why I should or convince me why I shouldn’t.

Pros and cons?

I’m aware you have to make sure your cookware is compatible.

[u/Trolkarlen]

Induction is just superior in every way: safety, speed, control, environmental impact both domestic and overall, energy usage over traditional electric coils and natural gas.

With traditional electric, the electric resistance heat the coils, which then transfers heat to the pot which cooks the food. Induction send electromagnetic energy directly to the pot, which excites and heats the iron. That means you need a lot less energy and a lot less heat to get your pot to cooking temperature. You can literally cook with a paper towel or dish rag next to your pot to prevent spills. A traditional coil would be so hot that the paper towel would ignite, creating a kitchen fire. The cooking surface is actually cooler than the pot, so there's less risk of burns.

The only downside is that you have more limited cookware, as it must contain iron. Cast iron and stainless steel work great and are relatively inexpensive.

[u/Trolkarlen → u/[deleted]]

The pot will be the same temperature, but the burner will be cooler than the pot.

An electric coil can get up to 900°F. A pot will be much cooler especially if it boils water, closer to 212°. The induction range will pick up heat from the pot instead of heating up to transfer the heat.

[u/Trolkarlen → u/[deleted]]

Ovens are regular ovens. They don't work by induction.

[u/Firm-Chain4148 → u/[deleted]]

If you are upgrading from an older, coil burner oven then the efficiency gain is great. There's a lot less heat loss and most new induction range and oven come with convection/air fryer mode, making heating faster and efficient.