Based on the comments I am getting, it looks like the US is in the dark ages when it comes to induction and the rest of the world has mostly figured it out. Just to clarify -- I don't hate induction. I just hate what's available on the American market. Many good options that people mentioned (Thermador, Miele, Gaggeneau) are outrageously expensive and many only come in 36" width. A normal American stove is 30 inches wide, so we are talking about a complete kitchen remodel here. Another issue is that Thermador reliability leaves much to be desired. I've heard horror stories of how quickly the motherboard burns out and how costly it is to repair. Let's hope we catch up soon. I would love my next stove to be induction, but it needs to perform well and be fixable by a local technician quickly and affordably in case it breaks.

I live in Europe and have been using induction for nearly 10 years. I had one frying pan that didn't work; the rest were fine. What you forget to mention is that there is no flame! This is really important, especially for older people who might be more careless. Also, they turn themselves off if a pot boils over or gets too hot. These are terrific safety features.

Pan Warp on Induction sounds like a speedrunning strat

This wasn't just incredibly informative, it's one of the best review videos I've ever seen in my life. You can literally reteach me how to tie my shoe laces and I'd watch/listen for hours with wide eyes and an open mind.

Having used our Wolf Induction cooktop for 3 years now, I can honestly say that it is the best cooking and easy to clean cooktop we have ever used. Boiling water is a breeze and so quick. Instant heat adjustment is the new experience. Cast Iron works great as does Stainless. No pan warping... My cooktop allows me to "BRIDGE" heating elements to create larger wider or deeper elements. This feature is handy when you place a large rectangular flat cast iron plate on the stove for large batch cooking. And you can place a paper towel under a frypan to catch any splatter... Yes induction works thru paper towels... Would never go back to gas or electric radiant.

A little metallurgy: there are two basic types of stainless steel (SS): Austenitic (generally 300-series) and Martensitic (400-series), referring to the microscopic form of the metal grains. While they are very similar in their chemical makeup, the difference is in how quickly the two types are cooled from red-hot during manufacturing. Austenitic SSs are generally softer, cheaper, and often more ductile (easier to form into shapes like pans) than Martensitic SSs, which are more brittle. Austenitic SS is generally non-magnetic, and Martensitic SSs are generally magnetic - which is why magnets don't work on most SS refrigerators.

This is one of the best informational videos that I have ever seen on KZfaq. You obviously did a lot of research on this topic before making this video. Your presentation was done in a very professional manner and contained a lot of useful information. Good job of NOT playing music during the presentation and placing it at the introduction and end where it belongs. Excellent job. I hope you get that consultant job with an equipment manufacturer.

This is the most informative look at induction stoves I've come across. Some of he details you covered are barely mentioned elsewhere, if at all! Thank you for the real world applications and situations you highlighted. I really appreciate how you go deeper into details that will give us a better picture of what we may expect in real life usage.

I've been cooking with induction for over 15 years now. There was a learning curve, but now would not go back to gas. It is so easy to clean and regulate. I understand the challenges, but as I researched a great deal before purchasing, I felt comfortable fairly quickly. I had/have always purchased quality cookware (Demeyere, Le Creuset, and for non-stick, greenpan). While the investment is considerable, when purchased over time, the benefits far outweigh the initial costs. I've had a lot of this cookware for more than 20 years(even before my induction cooking journey) and expect them to last as long as they are well cared for. My first induction stove was a Samsung, and it was a free standing range. It did a nice job and the oven, electric, was one of the best I've ever used as the temperature regulation was impeccable. My current induction player is the GE Monogram 36" Induction Cooktop. I LOVE it!!! I cook daily all types of cuisine and it is marvelous. What is a challenge, as someone else pointed out, is wok cooking. For this, I have a gas burner that is a nothing special unit to the side of our grill. I would do this anyway as we have an open plan kitchen and would not want the intense odors to linger that can sometimes happen with Asian cuisine. I cook those types of food as well as anything that is seafood (like a crawfish, shrimp boil)or needs frying. The noises that the cooktop makes is minimal and not bothersome or even noticed by me any longer. My kitchen does not get hot, cleanup is a breeze and service has not been an issue as the unit has caused me no trouble in past 5 years I've had it. However, we had a contractor crack the glass top and GE service was prompt and thorough. I have used Wolf, Thermador, KitchenAid and a variety of other gas stoves and do not regret for a minute my switch over to induction. I hope this longwinded rant is taken as the information from an average everyday cook it is intended to be. Lastly, I've never had a pan warp on me, ever!!! I heat my pans gently and use quality maybe that's why? Happy cooking all. Looking forward to your seeing your new space.😉

Damn lady, this was the BEST analysis of the use of induction burners I've heard yet. The size of the magnet within the ring not being the size that the top indicates for the pan explains a lot about the issues I've seen and heard from other cooks. I've also seen, especially on cheaper induction tops, a real issue with the magnet coil not distributing current evenly across itself, further exacerbating the issue of warping pans.

Wow Helen! The best explanation that I find on the internet about Induction cooking! Power to you!!!

I have had induction now for 6 years, had two homes and put induction in both. Love LOVE LOVE THEM, love the speed, the cleanup, and the NO STINK FROM GAS and NO HEAT from electrics. I have an LG and a Samsung, prefer the LG. I agree on the size issues as I only have one large birner but like anything in life, I have learned to be effective with what the sizes are and one thing, learning to cook on induction is a learning experience. RULE #1, if you aren't ready to cook, don't turn it on and never turn your back if you have increased the heat, if you do, your food may burn, and instantly burnt!

Okay, so a little explanation (for the interested, because it does not change any of the actual advice). Induction does not cook with magnets. There are no magnets in induction stoves. If you don't believe, move any magnetic metal around the surface of the stove and observe there is no attraction. What happens is it actually has a primary *coil* (no magnets, just a bunch of copper windings) which is half of a transformer and makes the pan bottom the other half of a transformer and generates high currents directly in the bottom millimeter or so of the pan. This high current flowing through the pan is what is heating it up. -- One important thing about induction burners is cycling and your ability to choose the power setting and also minimum power. I got burned (!) by this when I bought my first commercial induction stove. There was plenty of power and surface but there was only 10 settings on this thing and I seemed to never be able to find a good setting -- it was always either too high or too low. I was also unable to maintain simmer, especially in smaller pots. The minimum power was too high for what I needed. It also had long cycle which meant that the small pot would boil furiously for a moment and then stop boiling at all for a long time. Not exactly what I want. I think this is one reason you might want to buy a portable unit just to learn what minimum setting you need and how many settings in between is enough for you. Also deep dive into user manual and specifications of the range you are buying so that you don't get surprised. -- Yet another important point is that you have to put your pans centered on the induction. On a gas stove you can "cheat" by fitting larger pan even when there is no space just by moving pots and pans a bit so that they are off center. I do this a lot on my gas stove when I want to have for example one large pot simmering and at the same time say two pans. On gas, the hot gas will envelope the pan and reach a bit further even if the pan is a bit far. On induction you will get one very hot spot and a significant portion of the pan practically cold. So if you are the kind of guy like I am and try to do a lot on a too small gas stove you need to understand that you will most likely need much bigger induction stove.

I am in the UK and after many years using a gas stove I moved to an apartment with no gas, so I switched to induction, and have been very happy with it.

Most information video on induction I have seen - well done.

Currently considering an induction cooktop for my kitchen renovation. This was a very timely video.

Usability engineer? This explains SO much!! ♥️

Very interesting. I mostly switched to induction a few years ago and love it for most things. I had already moved to raw steel pans to get away from non stick. There are some good commercial portable induction plates, much used by food vans and not $1000. But they are 15 amp (Australian) . The domestic ones as you say are very limited. Sometimes I just use the gas burner outside on the bbq :) I love the temperature settings too, not that accurate but good for simmering or occasional deep frying.

Without a doubt, this has been the most useful video about induction stoves that we have watched. Thank you very very much!

I have just got a Bosh induction stove, coming off using gas. I love it, and thank you for the explanation about how it works with the magnets and the cooking diameters. Very informative.

Such an informative video. I’ve been wanting an induction range for a few years now. The information you provided here was very helpful. Thank you.

Thank you for this video. Despite being very enthusiastic to switch to induction this past year, your experience mirrors my own precisely. I'm not sure why the unavailability of diameter information and its impact on cooking and warping isn't mentioned more. I still enjoy the benefits of induction, but would like some leads on a better mid-price portable cooktop.

Great video as always! Thanks for the tips and the education! I purchased a used Nuwave portable cooktop from a thrift store several years ago just to try it out since it was so inexpensive @$30. Well, I couldn't have been more amazed at how well and how fast it performed and has continued to perform. I only use it for cooking smallish dishes like eggs, pancakes/crepes, oatmeal, etc, which the 8" magnet can easily handle. It also came with a nice, sturdy carrying case so I have taken it with me on trips and to friend's houses to show it off. No TV advertised product has ever impressed me as much as this one has!

Absolutely marvellous Helen. Thank you so much. Very informative and beautifully presented.

Agree with all, and I noticed a big difference when replacing the house AC filters every few months. Before switching from gas to induction, the used filters were coming out black and now they coming out white, after the same use time. This says something about the air we breath in the house. I got the Samsung's $4K range, like it a lot, just wish the nice flame looking LEDs were on all burners, instead of just the main one.

This was a great video. I learned a lot! Thank you for doing all this homework for us. Also thank you for speaking at a pace that I could follow, and for speaking so precisely. I also want to thank you for mentioning the important tip about the impact that induction has on your cookware. Only quality (meaning heavy!) skillets will not warp after repeated use (meaning every day, at least once!). Keep up the great work!

This was so incredibly helpful. Now i understand my difficulties with my induction cookers. I do love them. I started with one 5 years ago and have never looked back. They heat up so much quicker and dont stay hot once turned off. They are portable and can be used wherever there is an outlet. It is great in my rv and doesnt put gas in the small space. I feel safer than standard cooktops typicly used in US. Thsnk you for making me realize my stand alone burners are fine and i dont need an induction rangetop.

You just saved me a ton of money and headaches. I'm SO glad I watched this video before making any purchase. It's the butane burner for me, without a doubt. Extremely helpful, thank you.

Yes! Easy😢 to see the engineer in you! 😊😊 It’s part of what makes this channel such a joy. Here’s to you, Helen. I hope a good and affordable appliance company does actually hire you as a consultant because it finds the logic in making what customers want and need and then, also making a profit. Shana Tovah!

I’ve had a Frigidaire induction for about 8 or 9 years and it’s great. May not be as good as the expensive models but it’s very responsive and we’ve had no problems with it.

Oh Helen, You have done a wonderful job in explaining the induction stove and the “quirks”. I have had gas stoves most of my life. I really like the quick response to the heat process BUT the induction stove has really interested me. I have a friend from Europe who has an induction stove and LOVES it. Your site is the only one so far that has been so through! Yes, you should be a consultant! You are very knowledgable. Thank you

We switched from gas to induction last year, both GE Profile range models. I love the new induction range. Yes, there was a bit of a relearning curve, as performance differed. I'm getting generally faster and more consistent heating. However, I've found it important to test and practice with each of my pans and pots on each of the induction burners. One of my smaller burners makes one of my stock pots boil water or stock much much faster than any other burner, to the point that if I use that pot on that burner set to anything above the equivalent of a 7 out of 10, I know that it will boil over. The range does not permit me to use any pot on any burner as the old gas range did. I have a mix of Le Creuset enamel and nonstick, Lodge cast-iron, and Ikea stainless-steel pots and pans, and they all work well on induction. I was prepared for the very old, and at the time very cheap, Ikea brand pots to not work on induction, but they all perform excellently. We bought the Ikea pots in maybe 1998 or 1999. The only pot I've had to change was my wok; I used to use a round-bottom carbon steel wok with an adapter ring on my gas range. I've had to purchase a new flat-bottom carbon-steel wok to sit on the glass induction range.

This is very helpful! I was thinking about switching when my stove needs replacement, but these prices for large burners are insane. I'll wait for the prices to come down

Thanks for yet another great episode Helen! As always, I very much appreciate your scientific approach!

*I was watching a different video than yours popped up afterward, so I decided to watch it. I must say, I'm impressed by the great information that you gave and how well spoken you are. Keep up the great job.*

Finally, some real world experience and advice regarding induction elements and stoves. Thank you!

what I really love induction for (which is pretty much the only thing I use it for) is boiling and simmering large pots of water or soup, it doesn't matter if the simmering is perfectly even since the water will just boil and the simmering soup can be stirred. I have a separate gas burner for any delicate cooking but for low or long heating tasks I prefer the induction because then I don't have to ventilate anything or waste my gas (of which we have no mains here)

We've come to love out Kitchen Aid induction Architect series cook top. Not sure of the model as it's a little older and came with the house we bought 3 years ago but it's one of the black top 5 burner 30" models. My biggest issue with this cook top today is that the burner rings that identify position are not very visible when cooking so if I'm moving pans around from burner to burner or tipping to move oil or food I often don't get them centered on the burner without having to bend down to look where the are. We have had most all of the problems you mention. First, when we moved in I had a set of wonderful All Clad that didn't work on induction. After owning them for 30 years we gave them to our son and started our buying experience. Williams Sonoma was close by so we bought a couple of their French Skillets the day after we moved in. They worked great but over the first year one did warp. Williams Sonoma happily replaced the whole set and we learned to start on 5 before going to 8. I thought that would be bothersome but I've come to appreciate that it makes me think about temperature and whether I'm going to smoke any oil I'm using. We eventually bought the biggest set of Made-In and have been very happy with them. No problems 3 years in. The handles are comfortable. The stainless does seem to 'blue' a bit more than my 35 years ago All Clad but it cleans up easily with vinegar or Barkeeps Friend. I have wondered if the electric fields have anything to do with it. Overall we both say we would buy a new one or choose induction if we built a new kitchen but I do miss gas at times.

I live in Canada and have been using an induction stove for almost 10 years. The first one I purchased had a breakdown after about 5 years, but this second one is going strong! I love it, but admit wholeheartedly that cooking on induction has been a whole new learning experience. Aside from boiling water (which is glorious and fast), I've had to adjust many other cooking methods, especially slow simmer and things that rely on radiant heat (rice and hard boiled eggs). I've never considered getting a gas stove and hated my glasstop electric stove (the older stove with coil elements were MUCH preferable to the new glasstop electrics), so I was glad to have induction as an option. We had to pay an electrician to get our electrical outlet and panel upgraded (for our area?), but we bought our induction range as part of our kitchen renovation. By the way, my stove cost around $3000 CAN, and we did spend quite a lot on the kitchen reno as a whole (since it was a one-time event). All in all, I Love Induction.

This is my first video on your channel. Thanks for the wonderful explanation and your superb linguistic skills. I hear what could be an European accent but you are so clear that anyone who understands English will be able to follow any instructions you convey.

I have a five burner Electrolux cooktop, I paid around $2,000. I love it! when we moved into our present home I went from a gas to electric stove top. I hated the electric burners so started looking for an alternative. Putting in gas lines wasn't a good option so I went with induction. I haven't looked back. The easy clean up is the biggest advantage over gas. After 7 years my stove top looks like brand new and I only have to wipe it down after use. I also love how quickly it heats up and cools down. It's a winner.

Great and simple overview of induction! I purchased the 30” Miele, crazy expensive but glad to have a fast higher quality range that produces the results you’d expect. I can however have a 5” pan on a 12” burner and it only heats up the area that is occupied. And the feature of the oven with the use of water/steam is great for having great breads and other items without drying up results.

Thank you for actually recording a noise without music or voicing over it! This was very helpful.

I have the vollrath 59900p single burner. I gave $435 on Amazon in the year 14. It is now $750. I use it for searing steaks outside. The setting for 400°f gets both my 10, and 12" c.i. pans to 550-700°. (ripping hot) It also does an excellent job at holding a sauce at 160°f, without breaking it. And by making adjustments to the temperature, (5° increments) you can control a simmer very accurately. Love your content, and presentation.

I have a 1 burner portable $50 Schönes Bauen I got from Amazon 3 years ago and it's the best thing I've ever bought. I use it every single day, no warping on my pans or pots, it cooks everything evenly, I can use it with my Cuisinart pots and even with an 8 Qt. pot that's like 11" wide which I use for boiling pasta and for simmering ragù for hours and hours. Funny that such a ridiculously cheap contraption absolutely beats even the most expensive induction stove range 🙃

I have an LG induction range that I paid $2800 for two years ago (its $3800 now) and I am very happy with it. It basically aligns with this video's points, it has one burner that works great for a 12" saute pan, and the second is limited to 10" or smaller. My household is just two people, so that's not been a problem. There was a learning curve in which a nonstick pan was left to heat up on max heat for way too long and the surface was destroyed. If you're coming from standard electric stoves there are some habits that need to be broken, such as walking away while a pan is heating. Overall, I really like it and I don't see myself ever changing to gas.

Great video. We are in the process of remodeling our kitchen and found this very informative. To switch from gas to induction? You have certainly helped us move closer towards the induction, and more importantly what questions to ask when selecting an appliance.

Great video. We have had an induction cooktop for over ten years and love it. Never had any pots or pans warp.

Hi Helen I have an induction stove. I purchased my first GE Profile induction in 2007 reluctantly but my husband really wanted it and I gave in finally. I had a very hard time finding the right type of pots sand pans and I remember paying over $100 for a 10” non stick pan when I could have gotten one for $20 had I had a “regular stove”. I loved it so much that in 2018 when we had a complete remodel of my kitchen I insisted on staying with induction and we chose kitchen aide appliances. I don’t know the model but it’s just the stove top part. I have 1 large 12” burner and 4 additional burners.I love my induction so much that when we were building our home in Cairo Egypt I insisted on induction there too, that one is a Bosch induction built in stove top with 5 burners too 90 cm wide. It was literally the last one in the country at the time lol 😂. I can never use anything else now. Electric stoves burn food and gas stoves burn my hands with all the heat they generate not to mention the super easy clean up of induction. Induction forever for me 🙂

Got the 30" Frigidaire -- with the air fryer oven option, works great. Love the repeatability and stability of the heat. No issues of pan warpage after a year of use.

Thank you Helen! Always great advice…..and now I truly cherish our inherited and well seasoned baking sheets❤

Looks like the US is way behind Europe with induction cooking. Here in the UK I have an induction hob that cost equivalent of around $2000, it has a large zone that works just fine with up to a 14" pan also a variable induction zone that detect anything from a small pan to a large square tray and varies the coil geometry to cope, this can be used with anything from a small 4" pan up to a 7" x 15" tray or can be split into 2 separate independently controlled zones for 2 smaller pans. Additionally it has 2 more zones a 6" and 10". There is zero noise and using a boost feature can boil a pan of water in around a minute. This was purchased 5 years ago and there are now significantly better models on the market. I think a lot of the problem in the US is down to 120V electricity supply rather than 240v here in the UK, my induction hob uses up to 11.2KW needing a 48Amp breaker. In the US using half the voltage this level of power wouldn't be practical at all.

Wish this video was available before I decided on my cook surface. Still, no regrets getting the induction/electric pair stove top. Makes sense for my situation since I live in a small condo, and a gas cylinder would just take up cabinet space (no direct gas line here in Malaysia where I live). Pricing wise stove tops here are separate from the oven unit, and you could get a 2 burner version so it's not too expensive. Just didn't realise until I bought them that it has a max power shared by the 2 burners, so if run both at the same time, the cannot go to their maximum high heat settings.

60 years of cooking, mostly professionally, and love my 36" induction cooktop.

I have a frigidaire hybrid one side is induction and the other is the regular glass top electric. I use the induction side mostly and absolutely love it. Everything seems to cook evenly on my induction and I have never had a warping problem. Probably because I never start it off on High since you can get to the temp you need fairly quickly. The noises can be annoying sometimes but it does't last that long and it is great for teaching my almost 3 yo daughter how to cook because there is less worry about her getting burnt on the burner. Very insightful video. Thank you Helen.

Thanks for the now timely review of induction cooking for Americans. I live in the US and about 5 years ago needed to replace my glass top electric oven. Even back then, there was concern over health issues of gas stoves and I chose to protect my family's health by avoiding burning gas in the home. I bought the least expensive Kenmore range (~$1300) and could not be happier!! After a brief learning period, we've been cooking up a storm ever since. I love the speed, control and energy savings from this stove. I've tested boiling a liter of water...less than 1 minute and the 'burner' underneath isn't even warmed up yet! Most of my pans worked with the induction just fine, the only minor difficulty I've had is finding a good skillet...however, IKEA products are consistently induction ready. I'm hoping that when this range needs to be replaced, there will be more choices in the $1000-$2000 range

Great video. You covered all the issues I've seen. I have the KitchenAid KFID500ESS and I love it. As you said good cookware (meaning heavy) makes a difference and allowing a "dry" pan to come up to temp slowly will avoid warping. One of the advantages of the "hot spot" from induction is that I now love using my stainless steel Wok. It has a ferrous disk on the bottom and that gives me that typical Wok heat where it's ripping hot on the bottom and cooler on the sides. My favorite thing is how quickly I can boil. Since the water in a pot will absorb the heat you can crank it up on high and have a large pot of boiling water in no time. Like anything there's no "best" out there. Each have their advantages.

Thank you Helen for your consistent, no-nonsense, scientific and insightful advises on the culinary art. 👍🏻👏🏻🙏🏻

Love this video. Great format, clear breakdown of the topic, and many references to repeatable tests and references to other outside sources. I can see your engineering background at play here when you’re describing the technical aspects of some of these stoves. If I ever can afford to renovate a kitchen I’ll be sure to consult this channel heavily

An increadably detailed and informative video. You will definitely enlighten many people who are a little hesitant about induction cook tops. We done and thank you. Regards from South Africa

A video I didn't know I needed. This was very interesting to watch, I hadn't known how complicated induction cooking can become when moving on from using a gas stove most of life.

Thorough and well considered as usual 👏🏼 more of that signature humor would be appreciated. After getting into cooking a year ago and following many channels, the ones I really like are those that don’t make dry videos, meaning they add humor!

This information is so helpful. Thanks for giving us a really good idea of what to expect if we switch to induction burner or stove.

I have a Viking four burner cooktop (two induction burners, one large, one small) and two radiant heating burners on a 30" cooktop, so I can use both induction and non induction cookware. Had I known how much I would like induction cooking, I would have bought all four burners as induction burners. I did get used to cooking with induction and didn't take long. You're right about starting any induction burner on a lower temperature before going to high. I put a steel (empty) wok on the large burner starting at high. I quickly learned that was not the way to start off. The wok had an inner coating which burned off before I could put in my food ingredients or oil. One lesson learned. After that, I got used to induction cooking and love it. One thing you have to get used to is when using gas, you can look to see how high the flame is. With induction, some cooktops use numbers to show the level of heat, some use circles of light around the knob to show the level of heating. However, after awhile, you will learn where the various heat levels are. We purchased induction because gas was not available, but if I were to purchase a new stove (even if gas were available), I would choose induction.

Great video Helen. I’ve had induction for about 20 years and could never go back to gas. I currently have a 5 burner AEG induction hob which came with the house. If I was buying one now I would definitely choose one with “Flexible” induction zone, so you can put your pan or fish kettle on it and it would heat the whole pan.

From Australia. Been using a no brand Chinese 90cm induction cook top for nearly 18 years, using a variety of sauce and fry pans. It was bought from an bankruptcy auction to test out, but it looks great and has worked so well I have never bothered to upgrade to a brand name. Saucepans are stainless steel with a heavy base. Old fry pans were stainless steel with thick bases with a non stick Teflon surface. Just been replaced with lighter aluminium ones with stainless steel bases that have a ceramic surface. ( Absolutely brilliant. So easy to clean ). Never seen any indication of warping an only of these. NOTE: Only problem has been when we allowed our renovating neighbours to use our house for a few months when we were away. Their French cast iron fry pan left light scratches on the glass surface. Just a warning to people to be careful of cast iron on any glass surface cooktops.

Hello Helen. I have an LG induction range in my house and we just absolutely love it. Yes we have spent several hundred dollars upgrading our cheap aluminium pots/pans to mid-range (Jamie Oliver) stainless steel and have had no issues. As a side note, investing in better cookware is not a bad idea whether or not you have induction. The safety (ie. burners are ok to to touch soon after cookware is removed) is a huge plus, especially for older folks, children or animals; also there is no emission of toxic fumes (as has been recently reported with gas ranges); the precision between adjusting cooking temperatures; the speed of heating; also ease of cleaning cooking surface as spilt food does not bake onto the surface. I have cooked on gas range and there is no comparison between the two. Induction is far superior. Back in the late 1800s there were those folks who complained about the new fangled electric stoves and how their wood stoves were much better😂…I see the comparison to electric/gas to induction to be in the same vein. Anyways, thank you for the video.

Thanks for this very helpful video. Yes, your approach to evaluating induction is different and more helpful than most other online resources. We're getting a 48" AGA induction to replace a dying Dacor dual fuel. Some reasons concern environmental issues but ironically an important factor was price. The AGA induction is far less in cost than 48" duals from comparable brands. I took plenty of mental notes from your vid as we make the transition. We are looking forward to the challenge. Many thanks again.

I have had my GE Cafe induction range for about 4 years. I have never stopped being thrilled at the function and performance of induction. It took me a little while to work out the best settings but now I have it dialed in for my different uses and cookware. This unit also has a Sous Vide probe, very nice. At first the fan noises were a little distracting but I don't even notice any more. Very occasionally a pan will make a slight singing noise, almost always when I have multiple burners working hard, but again just part of the noises of doing stuff in the kitchen. My only real complaint is the control layout the GE designers chose. It is the direct opposite of my instinctive sense. Even after 4 years I have to look at the writing on each knob before I turn it on to be sure it is the right one. Oddly the Gas Cafe has the controls ordered the right way (according to my brain). I will never go back to radiant or gas.

Another great video! As an engineer as well (mechanical) I find it completely insane when they don't publish specs, such as on the magnet diameter!

Thank you very much for the great details of information. I just bought one induction stove. I almost had to return it, thought it was not working properly. Until you explained every aspect of details, I decided to keep it, and it works very well. Thank you for shining the light! Your information is very helpful.

I switched to induction three years ago. Fridgedaire range. I purchased a few nice pans and one very nice pot during Covid sales. I am happy with it. I also only cook for one. I will pay. Closer attention to the magnet size v pan. A couple of my burners have size rings that sense the size of the pan. So far so good. I am glad you mentioned the warping risk with rapid temp change. I usually am not using high heat just because I like to conserve electricity when possible. I will pay closer attention to this matter. I passed all of my standard pots and pans down to others for continued use. Thank you for your insightful and delightful video.

I have been experimenting with induction ever since acquiring my first NuWave induction burner over ten years ago. I was impressed with how fast it heated up and have said many times that I could see it replacing my gas stove. The problem is the coil size, as you mentioned. The NuWave only has a small coil of about six inches. This really causes problems when I'm trying to cook scrambled eggs in my ten inch skillet! I have heard of induction ranges that automatically sense the size of the pan and only activate that part of the coil. That way you can put any size pot on any burner. It also solves the problem of warping pans or even cracking cast iron that is heated too quickly. Induction will NOT become truly the cooking method of choice until most, if not all, cooktops work this way. I'm not going to swap my new gas stove for the induction models available now because I cannot afford the good ones and the middle-class models have coils that are not large enough. All this talk about combustion gases does in my home not phase me as I've used gas for decades and I use a vent hood anyway... and a CO detector. Global warming? Not even getting into that. I just want to cook my food on a burner that heats the entire pan. Want to rule the cooktop world? Make a stove with four ten-inch (or larger) size-sensing induction burners and the world is your oyster.

I have a GE Profile induction range bought in 2011. It replaced a Kitchenaid gas unit that was only 3 years old. I love the GE! there is one caveat you didn't mention though - If you are touching the pot handle you can't adjust the touch controls. I quickly learned this and don't have any issues now. Very good video!

We bought a convection cooktop from IKEA several years ago. We are big fans! Previously I was a big gas fan, but induction heats just as quickly and is a super easy surface to clean. Thank you for the video, I appreciate learning about the magnet size (who knew?) and pan warping - something I was blaming on our cookware, we’ve had to replace two of our frypans.

Thank you, Helen! I was set on getting an induction cooktop but after watching your video, I'm rethinking my choice.

Just discovered your channel, and love this run down on induction cookers. I've had a Blanco 4 burner cooktop for the last two years, but the two big burners are faulty and don't work. I've still found it brilliant, and have done some fairly heavy duty cooking jobs on the small burners. But now in the market for a new cooker for my new house, so thanks for your tips about the size of the magnets, and prices, and will certainly be doing a bit more research before making my selection.

I own a home with a Wolf induction cooktop. I didn’t know about the magnate size and the pan diameter so your information was excellent and explained so much of what I’ve experienced! So very impressed with the amount of data in this educational video, and I will be sharing your channel with friends. ❤

I have had a small portable induction top and have enjoyed using it to the point that I have considered replacing our 12 year old stove with induction. Your video was very enlightening and I will do my due diligence when the replacement time comes.

Wonderful analysis Helen! Thanks very much and I will be passing this video along to a friend who has just converted from gas to induction!

Excellent overview with detailed description of the pros and cons. I was interested in the scratch resistance of the surface. How durable is the glass or what ever the material is. Would cast iron be too rough?

Great video Helen - very comprehensive and accurate to my experience. I've been cooking on a Wolf induction range for three years now. There are some drawbacks for sure but I wanted to have a fully electric kitchen with no fossil fuels (and in case anyone asks we purchase 100% renewable electricity). I wish I had known about magnet size before I bought my range. There's one big burner and four identically sized burners. Despite this being a Wolf I think the big burner is about the same magnet size as the smaller ones. So large pans tend to only heat in the middle - argh! And for the price of a Wolf I expected more. My only other beef with the stove is the design of the temperature controls - they are touch/capacitive and can sometimes get wonky if your fingers are wet or greasy. But I know better now and if I have to adjust the burner I wipe my finger. All that said I'm very happy I made the switch from gas. The cooler kitchen, easy clean up, amazingly responsive temperature control and fast heating (and very low simmer) are wonderful. I also feel better about not using fossil fuels and having cleaner indoor air. Keep up the great work with your channel!

Hi, we love our induction stove, but we have all the problems you mentioned, this morning we were discussing what to do about a frying pan with a warped bottom. thanks for the suggestions on how to minimise the chances of it happening. Great Video, really useful

Oh I got to tell you I’m from Connecticut but haven’t lived there in about 40 years I love your energy your style your calmness your candor your sense of humor if I lived in Boston I would be taking your classes unfortunately I’m moving to Thailand in about four months permanently but thank you so much for the education on induction burners I had no idea

I’ve been using induction since 2007. I have a countertop unit. The burner layout was very important. I found a discounted unit for $600 from Sears. IKEA has a decent counter model for a good price as well. I love the speed and instant heat control. I never use highest heat. I don’t want to wait 14 minutes to boil a pot of water. Italian husband likes pasta. My quality cookwear was all found in thrift or discount stores. Staub 9 inch skillet for $8 !!! Many people don’t know how to use stainless and cast iron so send to donation store. Portable units are indeed inferior but useful on the boat. I have a few butane portable burners for high searing since induction unit errors off if it gets too hot. That is the only downside I have ever had but a good preheating of cast iron on medium works very well for great searing. And, my cooking music drowns out any clicking or fan noises 🥰. Also and very important, Espresso in 90 seconds!!!! I Love your channel Helen. Preparing to make the chicken liver shallot pate. Best recipe I’ve ever seen.

I've had a Nuwave mag burner and a Rosewill and I guess I love them enough to say having a gas stove kitchen is no longer a rule out factor when buying a house (if we can afford houses in the future!) I remember saying "induction is the new (must have) gas stove" for chef style performance! Great job Helen and I do hope you get a crack at the induction improvements of the future!

Very thorough explanation of this technology. You truly are a gifted teacher.

I have a Nuwave portable cooktop and I love it. It doesn't make any clicking sounds. I have been using this for about a year and a half. Its replaced my electric stove. There is one thing you overlooked in your video. One word. Lids!! I have an 11.5" saute pan with lid (on that 6" coil you talk about). I have several pans but this is my go to pan. I can use a lower temp setting with the lid on. The lid traps and disperses the heat much better than an open pan. I use lids on all my pans and skillets. And yes it will still brown. After the pan has heated all the way around the lid is then optional. Soups, stews, and sauces boil all the way across the saute pan (with lid on). Cooking on a $100 induction cooktop isn't nearly as bad as you have made it to be. It's wonderful.

I have a Frigidaire induction range, the under $1000 model you showed. I have been using it for three years and I am very happy with it. No problems with warping pans or any such things. I use cast iron and all-clad stainless pans. They all work very well. My 12 inch skillets work fine. Once you become accustomed to the temperature levels, you can be very precise. I love it and wouldn't go back to regular electric or gas.

This was by far the most helpful video on induction cooking that I’ve come across. We recently moved into a house with a broken induction cooktop. Sadly, there’s no gas on the street so we’re replacing the unit with another induction cooktop. I like that it’s more eco-friendly however there’s also no way to use it on a Sabbath or Yom Tov mode, which is tremendously problematic. If given my choice I’d still use gas simply for the flexibility.

I just bought a 3kW portable by Buffalo. It’s got coverage for 12inch, but wow the power! Browning for braising, searing fish is fantastic. Thank you for the awareness, brilliant.

Oooh! You’re an engineer! That explains why you’re so thorough and answer all the questions I had no idea I’d needed answered! Sharing this video with friends who need to buy a new stove soon. They’re going with induction, so they’ll need this info, for sure. Also saving this because at some point, I’ll be needing this info as well. Thank you.

Just discovered Helen. Her clear and thorough presentation is a breath of fresh air. We will be going induction with our next range but I feel so knowledgeable now 😀. Thanks, Helen!

I have the Frigidaire in the video. It's great with anything up to my 10", as noted. My 12" All-clad definitely struggles a bit on the edges and it did warp in the middle. I beat it flat again with a sledge hammer and it works great again! Still, I believe I prefer it to any other stove I've used. I'm curious to how the new G5 would perform on it.

Ive been using induction for over 10 years now.. & iam EXTREMELY happy. Using pan larger than the magnet is ok as long as theres liquid in it.

Thank you for this! As I ponder the future replacement of my electric range, it's good to know having large enough magnets is important, as well as how to avoid warping pans. I was considering a propane stovetop, but am now shying away due to reports of its toxic effects upon indoor air quality.

Thank you - this is such an incredible overview of all the nuances of buying induction and the information about magnet size is something I've never seen covered before. I'm in the market for a new range and strongly considering induction, so this is extremely helpful. One more consideration on induction - so many of them (even that expensive Wolf range) have capacative touch controls, which seems like such a bad idea in a kitchen where you're likely dealing with wet hands, grease splatter, etc! I would LOVE to see another equally thorough video about ventilation options. Specifically, topics like recirculating vs exhaust; choosing the right size; mesh vs baffle filters vs centrifugal filters like the vent a hood magic lung; and practical CFM guidelines that go beyond "induction doesn't require as much ventilation b/c you don't have to deal with combustion byproducts" but completely ignoring how much smoke normal cooking produces. I feel like there is a lot of information out there, but so much of it seems targeted at people who don't actually cook regularly!

Thank you Helen, I found this very interesting. I am reminded of the early days when Microwave ovens had just been introduced and hearing of the occasional adverse story as people learnt what you could and couldn't do with them. Likewise we are in the early days about learning how best to use Induction stoves. Would be interesting to note what work has been done between manufacturers and the International Commission on Non-Ionizing Radiation Protection (ICNIRP) or equivalents to ensure everyone one concerned is singing off the same Hymn sheet. As with any new technology there is a learning curve.

Thanks for the video and info. We have a Empava cooktop 30" doesn't have all the features of the very high end, but gets the job done very efficient.

Thank you for covering this topic thoroughly yet within the limited context of usage and performance.