Because
Gas is cheaper than electric so an induction hob is more expensive to run compared to a gas hob.
Induction Heat Cooker: A recipe for better efficiency
Based on Power Lab Tests, induction Cookers are more efficient (82%) than gas (36%) and electric (coil-type) stoves (36%).
With an energy efficiency rating of around 85% (i.e. only 15% of its energy is wasted), induction cooking is generally agreed to be the most energy-efficient way of cooking on a hob. Gas and electric hobs are much less energy-efficient, at around 40% and 75% efficiency respectively.
While induction cooking has many advantages, it is essential to consider the disadvantages of induction stoves as well. These include the need for induction-compatible cookware and a higher upfront cost compared to traditional cooktops.
There are many types of cookware that cannot be used on the Induction cooking surface. Aluminum or aluminum clad, copper or copper clad, aluminum foil, glass/ceramic and some stainless steel products (because these will not attract and hold a magnet) cannot be used.
Though they are electric, induction cooktops heat up faster than conventional electric models. They even heat up as fast or even faster than natural gas cooktops. They're also up to three times more energy efficient than gas cooktops.
The heat transferred from the pan will only warm what is used because induction doesn't require a conventional external heat source. Because less heat energy is lost during induction cooking, the power consumption of induction cooktop is significantly low.
For most people, they're often the kitchen appliances that use the least energy. When it's speed you're after, a microwave can heat up food in minutes using up to 80 percent less energy than your oven. Generally speaking, a small microwave, rated at 600-800 watts, is more energy-efficient than a larger one.
Microwaves, slow cookers, and air fryers all use less energy than a traditional oven, making them a great option for low-maintenance, low-cost, and low-carbon cooking.
Chefs love induction cooking because of the extremely fast heating and precise heat control provided through a high-performance glass-ceramic surface. Also, induction technology warms the pan and not the surface or surrounding area, so very little heat escapes into the room.
Since induction burners rely on a magnetic field to generate heat, they'll only work with cookware that's made of ferrous metals (that is, metals that contain iron). Cast iron and most stainless steel pans work well on induction, but copper or aluminum won't, unless it's been specially built to work with induction.
An induction hob will generally be more energy-efficient compared to an equivalent size gas hob. Faster cooking times with an induction hob result in less consumption of energy and also lower carbon emissions too if you want to consider your environmental impact.
Switching to induction cooking can lower levels of pollutants in your home, reduce energy use, and lower your carbon footprint. Give your kitchen a safer and more environmentally friendly upgrade with induction cooking. Switching to electric induction cooking is a win for your health and the climate.
Still, I'm willing to admit induction cooking has its drawbacks, starting with the fact that induction ranges are often about 20% pricier than comparable gas ranges, depending on the brand and retailer. That said, induction cooktops use less energy than any other type of cooktop so it may even out in the end.
Ceramic hobs: a glass ceramic hob is a common type of ceramic hob. It is different from induction hobs because the underlying principle of their operation is through conduction. As a result, the underlying heating structure underneath will heat up the ring above it as well as the surrounding area.
Heating and cooling: 45-50%
The largest electricity consumer in the average household is your heating and cooling appliance. By a long shot. Central air conditioners and heaters use tons of energy in order to keep your home set to the right temperature.
What costs the most on your electric bill? Heating and cooling are by far the greatest energy users in the home, making up around 40% of your electric bill. Other big users are washers, dryers, ovens, and stoves. Electronic devices like laptops and TVs are usually pretty cheap to run, but of course, it can all add up.
Your pots and pans need to contain enough iron to generate a magnetic field. Copper, aluminum, and ceramic wares don't work. Every manufacturer I contacted (GE, LG, Samsung) confirmed that the concern over compatibility is a major reason for the slow growth.
Induction stoves are better than gas stoves in every category: performance, versatility, and efficiency. These fantastic appliances are also a safer and healthier choice for you and your family. No gas line in your home. No indoor air pollution comparable to second-hand smoke.
Part of what keeps chefs from embracing induction cooking is tradition, maybe even the fear of hanging their reputations on equipment that's unfamiliar to them. Galarza is convinced chefs have outdated ideas about induction ranges and stovetops. Take, for example, the fear of shattering the glass surface.
Unlike electric and gas stoves, the lifespan of induction ranges is measured in work hours, not years. On average, consumer-grade induction ranges are meant to last for 10,000 hours—which typically equates to a decade or more.
“People care about how they cook, and the gas industry knows that, and has strategized around that for decades.” The open flame of a gas burner “is so useful — for searing peppers, for controlling the heat more easily,” Miller told me this fall, waxing poetic, as many cooks do, about the virtues of a favorite stove.