Are there induction ovens

So, how does induction cooking work and might it be right for your kitchen? Induction is electromagnetic. Magnets excite metallic pans to create heat. Pans essentially become burners, eliminating heat transfer through the glass cooktop surface unlike regular electric cooking, thus making it more efficient and safer.

Induction cooking is available in a single "burner" or heating zone, a cooktop with multiple heating zones, or a range. Because electromagnetic waves are used to cook, induction cooking requires magnetic cookware. If a magnet sticks to a pan, it can be used with an induction cooktop. Cookware that is magnetic, and therefore compatible, includes cast iron , enameled cast iron, and stainless steel—fully clad cookware brands such as All Clad and Le Creuset have offerings that will work.

Rachelle Boucher, executive chef, electric kitchens expert, and founder of Kitchens to Life , is an enthusiastic proponent of induction cooking.

She points to several advantages over cooking with gas, and it all starts with air quality. Says Boucher, "Natural gas creates unacceptable amounts of pollution with methane and particulate matter in the air.

With induction there's less need for air conditioning and ventilation. In addition to a decrease in air pollution, Boucher says there's also safety to consider. With no flame, there is no fire, so you're decreasing the likelihood of kitchen fires and burns.

Boucher prefers cooking with induction because it's faster and more precise. Not only does it heat two to three times more quickly than gas, Boucher says, but "you can choose a specific temperature and it's more consistent. The smooth glass top stays cool so drips and splatters don't stick and burn. Because the unused surface stays cool and is smooth, the cooktop effectively becomes additional counter space for cooking utensils, cookbooks, and other items you might not safely be able to place on a hot surface.

Because induction is more powerful than gas or traditional electric ranges, it is quicker, more comfortable, and ultimately makes cooking easier. With gas and electric ranges, a lot of energy is lost to the air around the pots and pans. With induction, only the cookware heats, which ultimately translates to energy- and cost-savings and, of course, faster cooking times. Induction stoves and cooktops maintain a cool cooking surface.

Since only the pan gets hots, a hot element will never be exposed, preventing fire hazards and the risk of burns in the first place. This also allows for quicker cleanup. Some people claim this makes it safer to cook around children, but keep in mind that the cookware and food inside it still remains very hot.

Induction stoves offer a safer way to cook than electric or gas. It doesn't emit gas into the air, and it won't catch objects, like dishcloths, on fire because it only heats items with iron particles in it. It also turns off when the cookware is removed from the heating element so there's little risk of accidentally leaving it on when you're done cooking. Induction stoves are traditionally more expensive than their electric and gas counterparts, since the technology is relatively new.

Plus, as induction becomes more mainstream, the cost is starting to decrease. Induction stoves and cooktops require specific cookware. While most cookware, especially stainless steel cookware , is compatible with induction, your older cookware may need to be replaced if you're going with induction.

Induction-safe cookware contains iron particles, which activate and create heat when they interact with induction heaters. Induction stoves and cooktops have a learning curve.

The right sized cookware must be placed in the center of the heating element in order for it to be properly activated. The pot can't be too small, off-center, or wobbly, so flat-bottomed pots and pans work best. While most induction cooktops have a lock setting that allows you to freely shake your pan around while cooking, during testing, we found the learning curve to be a little frustrating: the heating element sometimes cuts off prematurely or shuts off without warning. Induction stoves and cooktops can overcook food at first because they heat food faster than traditional cooking methods.

These ranges are typically more expensive, which can be limiting. If you're on a budget, it may be difficult to find an induction cooktop that's the size you want and meets your preferred price. The costs only increase from there, as induction cooktops require a particular type of pot and pan to use. Induction stoves only work with cookware made of ferromagnetic material.

Specifically, that means stainless steel, cast iron, and carbon steel. Pots and pans made from aluminum and copper aren't compatible. Most confusing of all, some cookware uses a combination of materials in its construction, so its induction status isn't always obvious.

To know for sure, give your pan the magnet test. If the magnet sticks, you're good to go. If not, then you may have to swap it for another one. Worse, you might have to change out all your existing cookware before your kitchen will be ready for induction.

Electric cooktops aren't quite as hip as induction cooktops are, but that's okay. They've been around for a while, and they're still quite popular for good reason: They get the job done. Simplicity and reliability are among the primary selling points of an electric cooktop, and installation should be easy and straightforward, too.

Don't concern yourself with special equipment or particularly steep price tags. Electric cooktops are common and functional, so there's no learning curve.

Another benefit of the electric cooktop is the ability to make use of residual heat. You may notice that the stovetop stays warm even after you turn it off. You can use this to help keep food warm, or use those final minutes of excess heat to finish off the cooking process before serving your finished dish. Electric ranges are not without their downsides. Residual heat can lead to unfortunate situations if you happen to place your hand on the surface or spill something on it while it's still warm.

They can also take longer to heat up, and the coils can sometimes provide uneven heat or waste lots of energy if you're using a pan that's smaller than the surface being heated. There are still plenty of things to consider when deciding on the perfect cooktop for you, including your budget, the size of your kitchen, and how much you plan on actually using it.