Preferences are shifting rapidly. While many older or classically trained chefs prefer gas for tradition and the physical visual of a flame, the majority of modern chefs, including Michelin-star pioneers, increasingly prefer induction for its superior power, precision, and efficiency.
Professional chefs use both gas and induction, with choices depending on the specific cooking task, the style of the restaurant, and personal preference.
From Michelin kitchens to home wok burners, induction delivers consistency that gas can't match.
While many professional chefs and traditional home cooks traditionally preferred gas for its visible flame, a significant shift in preference toward induction is occurring due to superior speed, safety, and cleaning, notes Consumer Reports and Rewiring America. Induction is generally considered faster, more efficient, and healthier, while gas is preferred for its familiar feel and ability to use any cookware.
Yes, induction hobs can theoretically interfere with pacemakers because they generate strong electromagnetic fields to heat cookware. However, this risk is very small. Experts advise keeping a safe distance of at least 2 feet (60 cm) from the cooktop when it is turned on to prevent any potential disruption.
With a pacemaker, you must avoid devices that emit strong electromagnetic or magnetic fields, as these can interfere with your device's signaling. Always keep any electrical device, antenna, or motor at least 6 to 12 inches away from your pacemaker site.
There has been concern about the use of induction hobs by people with pacemakers. The British Heart Foundation (BHF) advises staying at least 60cm away from an induction hob, far enough to ensure the high-frequency electromagnet doesn't interfere with the heart device.
A gas stove is more prone to leaks, which may trigger fire and breathing issues. Additionally, you cannot use the stove until the leak gets fixed, which means no home-cooked food, exposing you to the dangers that come with outside food. In contrast, an induction cooktop does not produce fire and never gets heated.
Induction cooktops typically last 10 to 15 years. Because they use electromagnetic coils rather than direct heating elements, they experience less thermal wear and tear. Lifespan is generally measured in 2,500 to 10,000 working hours, which equates to over a decade of daily home cooking.
Here are some of the downsides to induction you'll need to keep in mind.
Bobby Flay lost his only Michelin star because his Las Vegas restaurant, Mesa Grill, failed to retain the rating in the 2009 edition of the Michelin Guide. Michelin subsequently stopped publishing its Las Vegas dining guide, giving him no opportunity to win the star back.
Five Chefs who say “Yes” to induction cooking
“It's so much safer. I have kids, right, and you can literally touch everything around it [the cooking area on the cooktop].” says Chef Ming of induction cooking. “And, you don't have to worry about the flame if you want to make stock overnight.
Joël Robuchon — The Chef with the Most Stars in History. With 32 Michelin stars, he built a global restaurant empire, mastering both haute cuisine and approachable fine dining. Known for elevating the simplest dishes, like his legendary pomme purée, Robuchon proved that perfection is found in details.
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.
For a long time, gas was the default in pro kitchens for one reason: it felt like control. Flame size looked like heat, and cooks learned to read it. But induction has quietly flipped the script—because it offers more control, less heat waste, and a cleaner, safer kitchen without giving up performance.
Induction cooking can be costly and requires magnetic cookware, making it incompatible with copper, glass, or aluminum pans. Because they rely on electromagnetic energy, induction stoves cannot function during power outages. The glass surfaces can also be prone to scratching or cracking.
Yes, induction cooktops can scratch easily. Their surfaces are made of glass-ceramic, which is engineered for thermal resistance rather than scratch resistance. Scratches are usually caused by sliding heavy pots, debris like salt/sugar grains acting like sandpaper, or cookware with rough, uneven bottoms.
Not using compatible cookware
One of the most common mistakes people make when using an induction cooktop is using incorrect cookware. With a gas stove, one can pretty much use any type of cookware, and everything works fine. But induction cooking is a whole different ball game.
Induction cooktops are highly energy-efficient, typically using 10% less electricity than traditional electric stoves and up to 70% less than gas, making them a cost-effective option. While they have high power ratings (up to 3,500W+ per burner), their rapid, direct heating means they operate for shorter periods, lowering overall energy usage.
An induction stove requires cookware with a magnetic, ferromagnetic base to generate heat. If a magnet does not stick strongly to the bottom of the pot or pan, it will not work on an induction cooktop.
According to ENERGY STAR®, induction cooktops can be up to three times more efficient than gas, helping reduce overall energy use and easing the workload on your home's HVAC system.
There is no evidence that the intermediate frequency (IF) electromagnetic fields (EMFs) from induction stoves impact long-term health, such as cancer.
No, it is not recommended for anyone to use Windex on their induction cooktop. Windex contains chemicals that may not be suitable for the glass surface of your stove and might cause damage. Instead, use a cooktop cleaner specifically designed for glass or ceramic surfaces for safe and effective cleaning.
Fried eggs
Heat a non-stick frying pan with oil or butter on medium-high heat, induction setting 7. Cook for 2-3 minutes, or until desired level of doneness.
Induction cooktops work only with certain (though very common) cookware. According to the article author, Tyler Wells Lynch: “Every manufacturer I contacted (GE, LG, Samsung) confirmed that the concern over compatibility is a major reason for the slow growth.”