Induction Cooking – Trendy or Here to Stay?

If you’ve heard of induction cooking, you may be wondering if it is actually relevant within the apartment industry, or just another buzzword or fad.

While some may think induction and electric cooktops are similar, there is actually a very big difference with induction versus electric cooking, and it comes down to efficiency. An induction cooktop offers 40% faster temperature response than electric cooking and is more energy-efficient than electric cooktops.

Induction cooktops and ranges can boil water in about half the time of a conventional cooktop. This is because they use induction technology to generate energy from an electromagnetic field below the glass cooktop surface. The energy is then transferred by current directly to magnetic cookware, causing it to heat up (basically cooking via a magnetic field). This technology is isolated to the cooktop – the ovens in induction ranges bake and broil in the same way traditional electric ranges do.

Pros:

• Energy efficiency – 3 times more efficient than gas rages; roughly 10% more efficient than electric ranges; heat is not lost in the air during the transferring process or while residents wait for their burner to heat up
• Faster cooking times
• Better cooking – foods will cook more evenly and precisely
• Specs – Design and size are similar to traditional glass cooktop electric ranges. Additionally, swapping from electric to induction is an easy process (same outlet is used).
• Incentive / rebate potential – Possible financial incentives to purchase, created by the Inflation Reduction Act
• Safety – The cooktop itself does not heat up – the pot / cookware heats up while the cooktop remains cool (and safe to touch); nearby objects such as dish towels or papers will not catch on fire – induction only heats items with iron particles in them
• Easy to clean – Similar to cleaning the glass cooktop of an electric range

Cons:

• Cost – Although prices continue to drop for induction ranges, they are still typically more costly than traditional electric ranges
• The “right” cookware is required – stainless steel and cast-iron pots and pans will work, but aluminum, copper, and glass will not (basically, if a magnet sticks to the pot, it will work on an induction cooktop); residents may need to purchase additional cookware that is “induction compatible” or an adapter disc which will allow them to use noncompatible cookware
• Learning curve – This is a new technology and residents are likely not familiar with how to operate induction ranges (the magnetic connection must be maintained while cooking, so no moving pots around constantly, risk of overcooking food due to faster cooking, induction ranges make a buzzing sound that may surprise residents)
• Damage potential – The surfaces of induction ranges can scratch easily if the user is not careful; sharp tools, damaged or scratched pots, and abrasive cleaning products should be avoided. And as with electric glass cooktops, there is the potential that a resident could break the glass surface.

Could this be right for the apartment industry?

While an induction cooktop will boil water and cook food faster on the cooktop, the faster cooking times are probably not life changing – but certainly can help out on a busy evening when cooking dinner is just one of several things a resident has on their plate. Additionally, the safety features and energy efficiency they provide are intriguing and would be very useful to our industry.

Due to their current price point, induction ranges are likely not going be a common choice for multifamily at this time, but they would make a great selling feature for a luxury or sustainability-focused development. As costs continue to come down, induction cooking could potentially make its way into the kitchens of general multifamily buildings.