Cooking

Induction Stoves

Induction cooking works by creating a magnetic field below a pot or pan. Electricity creates and controls the magnetic field. When that magnetic field oscillates (moves back and forth), the iron atoms in the pot rub against each other, causing the pot—and only the pot—to heat up. The heat from the pot transfers to the food inside, cooking it just like any other type of stove—except it is much faster than gas or traditional electric stoves. A large pot of water boils within just a few minutes!

Induction stoves provide an extremely energy-efficient way to cook, compared to conventional electric and gas stoves, which waste energy heating the surrounding air and surfaces in addition to the pot. Induction cooking is faster, more controlled, and safer. Induction stoves don’t release fumes into your home like gas stoves, and the “burners” are cool to the touch as soon as the pot is removed. When the electricity used to power an induction stove is from renewable sources, such as wind or solar power, induction cooking is fully carbon neutral.

Induction stoves are readily available for home and commercial kitchens. Major brands offer a variety of options at various prices. Remember, though, that your cookware needs to be compatible and iron based. Check your cookware’s compatibility by holding a magnet near it. If the magnet sticks, you are good to go! Also, make sure to consult an electrician if you are converting from natural gas or propane. Induction stoves require a higher voltage plug than other electric appliances, so even if your old stove was electric, it’s a good idea to check with an electrician to be sure you have the right set up for an induction stove.

Contact Us

Sarah Doherty

Thermal Decarbonization Manager

sarah.doherty@energy.ri.gov