We are independent & ad-supported. We may earn a commission for purchases made through our links.

Advertiser Disclosure

Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.

How We Make Money

We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently from our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What is an Induction Cooktop?

Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Induction cooktops are a relatively new phenomenon in the U.S., but this type of stove has been popular in Europe for a number of years. They are gaining in popularity across the globe because of their safety, energy efficiency, and relative ease of cleaning.

Traditional ranges and ovens work because the energy source, such as electricity, causes the burners to heat up. That heat is then transferred to the pan or pot placed upon the heated surface. In this method of creating heat, it is the burner that actually cooks the food. An induction cooktop, on the other hand, holds a series of burners called induction coils, which are based on magnetic principals. These coils generate magnetic fields that induct a warming reaction in steel-based pots or pans; it is the cooking vessels themselves that heat the food, not the stove elements. Because of this form of heat generation, the cooktops may feel slightly warm to the touch after they are turned off, but they remain relatively cool — and thus much safer.

Temperature, speed and control are additional benefits. This type of stove heats up faster than an electric range allowing for faster cooking times — water will boil at half the time of as on an electric cooking surface. Because of the reduced cooking time, the energy savings can be substantial. These cooktops are about 10% more energy efficient compared to electricity powered stoves and ovens, and they use approximately half the energy of gas-sourced models.

Cleaning an induction cooktop is relatively easy because the surface is flat and continuous; there are no nooks and crannies where food particles or spillovers can collect. Range-top messes are also reduced because the burners offer convenient safeguards; they turn themselves off if a pot has gone dry, and if there is a spillover, the cool surface prevents the food from burning on and hardening.

While these cooktops will save money in the long run, there are some costly initial investments. The appliances themselves, which range from a one-unit hotplate type to the traditional four-burner size, range in price from several hundred to several thousands of dollars.

An additional expense can arise if a cook needs to replace her current cookware. Induction cooktops only induct energy into ferrous metal-based pots and pans. Cooks who use cast iron, steel-plated, or certain types of stainless steel pans should be able to continue to use the cookware they already own. Chefs cannot cook with such materials as copper, aluminum, or glass. Some makes of stainless steel pots and pans are conducive to cooking on an induction cooktop while others are not. When in doubt, cooks should test their present cookware with a magnet — if it sticks to the pot, it will work on the cooktop.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.

Discussion Comments

By anon304956 — On Nov 23, 2012

How long do induction cooktops last? Do they last as long as a regular electric stove? What about repairs? Can't hey be repaired and how hard is it to find someone who can fix them? We retired to the country and have found the disadvantage is getting repairs done.

By anon267289 — On May 09, 2012

@anon16187 -- The wok would have to be modified somehow as induction cookers only create heat in the bottom of the pan.

By anon197100 — On Jul 16, 2011

can anyone please tell me how to unlock a kleenmaid induction cooktop model ICK66X1?

By habura — On Mar 15, 2010

Anon16187 - Yes induction cooktops work with woks as long as your wok is made of a material that works with the induction. As the last paragraph of the article notes, some materials don't activate the cooktop.

Debra1064 - I think "induction cookware" just refers to cookware that is suitable for induction cooktops, e.g., made of the right material.

Anon58380 - Induction stovetops are also smooth, but not all smoothtop ranges are induction activated.

By anon58380 — On Jan 01, 2010

How does an induction stovetop differ from a smoothtop range? Are they the same thing?

By debra1064 — On Nov 06, 2008

what is induction cookware and what makes it so different?

By anon16187 — On Jul 31, 2008

Can you cook with a wok using an induction cooktop?

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.