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Jul 2, 2014 09:15 PM

Induction cooker vs gas stovetop: what do I miss?

I hope I post it on the correct board.

I have recently found a nice apartment with a small but adequate kitchen. The kitchen will be equipped with an electric oven and induction cooker (2 burners). There is no gas pipe for the entire building.

I've never have experience nor knowledge with induction cooker, nor consider to have one.My friend suggested induction cooker and electric oven can cost me dearly on the electricity bill, easily double the cost, or triple if I do baking. The only option is to get a cylindrical gas and change the stove, but the kitchen is so small I barely have extra space left for the cylindrical gas. It's such a pity if I let go this place just because of this.

But as I searched for info on induction cooker, many said induction can cut the cooking time by half as it produces stronger energy. Will this be an advantage if I cook soup/stew? I usually cook stews and stir fried/pan-fried meal.

What do I miss? Is induction cooker really can cost more than gas?
How's your experience with it? Appreciate your suggestions...

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  1. Hi moccy,

    Induction isn't slower than gas at all, so no worries there. Boiling water is fast on induction, so your soups may be cooked a few minutes sooner, but otherwise things time out about the same as with gas.

    Unless electricity is really, really expensive in your area when compared to gas, it's not going to cost extra on your bill. No worries there.

    Really, you'll be fine. Make sure your cookware is compatible; you can check it with a magnet. :-)


    3 Replies
    1. re: DuffyH

      Hi Duffy,
      The gas is only 18% cheaper than the electricity. If induction hob uses the amount of energy as gas stove, I don't really need to worry. But does boiling water takes more energy than gas stove does, even when it cooks faster?

      1. re: moccy

        Hi moccy,

        It's kind of hard to quantify. Gas cooking loses a lot of energy to the room, because all of the flame's heat isn't applied directly to the pan. A lot of it is lost on the way to the pan. The fact that we can see and touch the flame is proof of this. Induction, OTOH, pours almost all of it's energy directly into the pan, with very little heat lost. On my cooktop, I can rest my hand on the cooktop, right up next to a pan, even on the high setting while boiling water, and not get burned. It doesn't get hot at all. That means very little energy is lost to the room.

        The upshot of all this is that even with more costly electric, you shouldn't be paying more to cook on induction than on gas. Also, Kaleokahu did some reading a while back and found that the percentage of household energy use spent on cooking is pretty small. Which means that a change in cooking apparatus will have little effect on your overall electric bill. Take the apartment. :-)

        1. re: DuffyH

          If you want an estimate for comparing gas to radiant electric to induction, check out "Mr. Electricity's" Gas vs. ELectric Calculator at this link:

          Plug in your local utility rates and daily stove usage and the calculator gives you cost estimates for cooking with gas, with radiant electric stoves, and with induction ranges. For many residences, the cost differences will be trivial, maybe $1 or $2 per month without factoring in heating and cooling needs.