Although you might have never heard of it, professional chefs and casual home cooks alike have been using induction technology for over 50 years. Recent technological improvements, more affordable prices, and a growing concern about the safety of gas cooking have made induction cooktops and ranges a hot topic globally.
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.
Professional-grade gas ranges offer superior performance compared to standard models. They typically feature higher BTU burners for faster and more consistent heating, robust construction for durability, precise temperature controls for better cooking accuracy, and additional features like griddles or wok burners.
I use it because it's better,” he said. “Induction stovetops are easier to clean, they're more responsive, and they are just as powerful, if not more powerful, than gas. My induction burner can boil eight quarts of water within 11 minutes – it's super fast.”
Cookware options are endless: ceramic, copper, nonstick, cast iron — they all have their place in the kitchen. But stainless steel cookware is the most prized and frequently sought-after by professional chefs and serious home cooks alike.
While he's released pots and pans in the past, over the last few years, Flay has given his seal of approval to cookware from one of our favorite brands, GreenPan. And now, the two have worked together to create the new Bobby Flay by GreenPan collection, available exclusively at Target.
Not only is the Le Creuset Dutch oven one our Test Kitchen's official preferred pot, but it's also a personal favorite of our prep kitchen manager, Catherine Ward. Here's why. Our editors and experts handpick every product we feature. We may earn a commission from your purchases.
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.
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 Galarza is convinced chefs have outdated ideas about induction ranges and stovetops.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.
Industry scale: Induction cooktops and stoves have only been around since the 1970s. The induction cooking industry is still relatively new and not yet as popular as gas and electric cooking. Manufacturers don't produce enough induction appliances to reach an economy of scale yet.
When designing his own New York City kitchen, celebrity Chef Bobby Flay chose a platinum series stainless steel BlueStar oven gorgeously trimmed in antique brass. Did you know you can choose from 750 colors to configure your knobs, trim, and oven color? You can also customize your burner options.
La Cornue in Contemporary American Culture: Joanna Gaines has built the kitchen for her upcoming cooking show around her stainless steel and brass La Cornue Chateau 150 range. Celine Dion, LeBron James, Blake Lively, and Ellen Pompeo all enjoy making magic and memories in their La Cornue kitchens.
Professional chefs often choose high-end, professional-style gas ranges for their home kitchens. Brands like Wolf, and Thermador are popular for their robust performance and precise temperature control.
If you value precise temperature control, quick cooking times, and an energy-efficient approach, induction might be your winner. On the other hand, if you love the visual cues of flames, the familiar feel of gas, and a lower initial cost, then a gas stove might be the perfect fit for your kitchen.
Induction stoves are up to 10 percent more energy-efficient than conventional electric smoothtop stoves and about three times more efficient than gas stoves. And compared with gas, they're better for indoor air quality. They have a built-in safety feature.
“[Induction] is absolutely fantastic,” says Massimo Capra, Toronto-based restaurateur and celebrity chef. “And you can control it very, very well. If you put it at a certain temperature, it stays at that temperature.” During the pandemic, Capra and his wife installed an induction cooktop in their home kitchen.
These zones are controlled via knobs, a touchscreen, or a combination of the two. 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.
We have to tell you that special pans are needed for cooking on induction cooktops. You need magnetic pans or pan materials. Because with an induction cooktop, it's the pan itself that generates the heat. A copper coil is positioned below the ceramic glass.
Heat recommendations
Le Creuset enamel on steel kettles can be used with all heat sources, including induction. When filling the kettle with water, only fill water above the first layer of holes on the interior of the spout (see diagram in Care and Use booklet for more information).
Cookware made only from glass (including Pyrex), aluminum or copper will not work on an induction hob. However, some cookware manufacturers offer aluminum or copper pans with a magnetized base that is specifically designed for induction cooktops.
Like their Dutch ovens, Le Creuset coat their skillets in durable enamel, which enhances the flavor of your food and reduces the need for traditional seasoning. The only downside is that the skillets aren't dishwasher-safe, and you might have to give them a good scrub to get clean.
Staub was far superior for the tenderness, juiciness and flavor of the meats. My husband could always tell the difference. The black enameled interiors of the Staub cookware provide superior browning over the sand-colored interiors of Le Creuset.
While some Le Creuset products are made in China, the company's enameled cast iron products are still made in its original foundry in France. Le Creuset's stainless steel and nonstick cookware is most often made in Portugal.