Induction Cooking – Pros & Cons

The induction cooktop is currently considered the ultimate in technology and innovation. Compared to conventional cooktops, induction technology offers some unbeatable advantages. But these are also accompanied by annoying disadvantages. We, therefore, show you the most important advantages and disadvantages. 

Induction cooktops create a magnetic field with the induction coils. This magnetic field heats specific cookware, which must also be magnetic. This is the simplified explanation for the feat that the magnetic coil performs. But therein already lies a disadvantage that arises with induction cooktops. Not all cookware can be used. For example, while heat-resistant glass can be used on all other types of cooktops, the magnetic base that makes contact with the induction coil is merely missing here. In the overview, we show the different advantages and disadvantages of induction cooking.

Advantages of induction cooking

Induction technology brings many advantages to cooking, but most of them require a complete change of habits. For example, much of the existing cookware can no longer be used with the latest technology. What is convincing, however, is the time saved when cooking with induction technology.

Low power consumption

Induction cooktops are particularly favorable in terms of power consumption because the stovetop’s preheating time is eliminated. According to studies, the induction cooktop should require about one-third less electricity. Also, there are very slight losses in the transfer of heat since a stovetop, or ceramic hob does not have to be heated up first here. Besides, the pot is not heated from the outside but the inner core of the base.


No cooking technology is faster than induction technology. Again, this is due to the direct transmission of the current magnetic field. Even gas cannot heat a pot as quickly as induction coils can because they only hit the pot’s bottom irregularly from the outside. Induction, however, takes place directly in the bottom of the pot.

Changing the temperature

Induction is also unbeatably fast when it comes to changing the temperature. Immediately after changing the setting on the induction hob, the change also arrives in your pot. This also happens inside the bottom of the pot and not in the hotplate.

Comfort and safety

Since the cooktop stays cold, cooking with induction technology is safer, especially in households with smaller children. The waste heat only heats the hotplate from the pot during a prolonged cooking process, but it never heats up to the same extent as a conventional plate would. Only the pot is heated by the magnetic field created by induction, not the hotplate itself.

Less burning

Due to the fast and precise temperature changes of an induction cooktop, the food burns less and proper burn-in almost no longer occurs. Induction also makes it easier to clean the cookware afterward.

Shapes and cooktops

Similar to a ceramic cooktop, different cooktop shapes with many extensions are possible. Switchable outer rings or oval cooktops are easy to realize. Large roasters are heated by these possibilities not only in the middle but over the entire bottom surface.

Disadvantages with induction

Of course, such an innovative technology also has significant disadvantages that are unacceptable to many users.

High acquisition costs

Complete cooktops with induction coils are sometimes twice as expensive as a comparable ceramic cooktop. Even individual cooktops with induction are about a third more expensive than individual electric cooktops. Due to the electricity savings, these costs can hardly be recovered in a reasonable period.

Health hazard

Scientists are still not in complete agreement about whether the magnetic fields generated by induction technology are not harmful. Therefore, individuals with pacemakers are advised against using an induction cooktop. Pregnant women should also be careful with the magnetic technology of the induction cooktop. Scientists advise always to use cooking pots or pans that completely cover the magnetic field of the plate.

Unsuitable pots

The better induction stoves are able to detect when the pot on the cooking surface is not suitable. They will then turn off the magnetic field on their own. Also, if the pot is too small for the surface, the automatic system affects these stoves. Cheap models can not do this and continue to distribute their electric energy fields. Also, some induction plates are fooled by metallic objects, which are then heated by the magnetic field.

Cost of cookware

High-quality pots and pans are not quite cheap anyway. However, what is annoying about induction technology is that glass or ceramic pots cannot be used. Even many quite good stainless steel pots cannot be used directly on the induction hob. Partially, this problem can be solved by an additional magnetic metal plate, which is placed between the two components. However, the advantages of the technology are then also foregone, because here the metal plate is heated first again, which only then heats the pot.


Most induction hobs have at least one powerful fan installed. This creates an unpleasant background noise around the stove. The operation of the electric coils causes slight chirping noises or humming. Moreover, since these sounds are somewhat uneven and discordant, the noise nuisance is not mitigated by a habituation effect. Many pets react strongly to the sounds, even if people do not perceive them. So if the dog suddenly howls or whines, you know it may be due to the induction field.

Prices for induction devices

The initial cost of modern induction devices is more expensive than comparable devices without induction technology in every division.


Whether an induction stove is something for you can be decided relatively easily by calculating the costs. If you cook only occasionally on the stove, it will not be worthwhile to switch to the innovative induction technology in the next few years.

However, if you cook at least once a day on several of the hotplates for your family, you will not only save electricity but also, to a large extent, your precious time. In some cases, you can even save half of your time at the stove. This should be worth quite a bit to you because the higher initial costs for the induction stove and the many new pots will only be recouped by the electricity savings after a long time. However, whether the induction stove will last as many years as needed to achieve the savings is questionable.