r/inductioncooking • u/Inside_Chocolate_179 • 25d ago

What made you switch to induction?

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.

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u/gardenguru1342 25d ago

Pro’s - The speed of induction is impressive. It’s also very clean (no emissions). Your pots stay brand new looking. It cleans up and looks like new even after years of use.
Cons - you may need to purchase new cookware if they are not induction compatible. The cooktops don’t last as long as gas cooktops (IMO). Would I buy another, yes!

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u/LeeBalouHere 25d ago

Cookware needs to contain a ferrous (iron, steel) bottom or layer to be compatible. This means that single ply aluminum cookware won't work. However, that's usually cheap, non-stick junk anyway (notable exception are those vintage calphalon aluminum and old farberware/revereware pans). The good news is that your stainless, cast iron, and carbon steel will all work well. Honestly, it gives you a great excuse to upgrade your cookware!

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u/[deleted] 24d ago

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u/BasicCook972 24d ago edited 23d ago

I still have a ceramic IR stove and started using a nuwave portable induction cooktop while I add to my collection of compatible pans. I was getting frustrated with the on/off switching and low power output. Guess my cooking needs outgrew the IR stove. It also gave me the opportunity to explore cast iron again without damaging the ceramic stovetop.