Induction is widely considered better than gas, offering faster boiling times, superior temperature control, and much higher energy efficiency. It is also significantly safer and healthier because it eliminates open flames and reduces indoor air pollution.
Professional chefs are divided, but a major shift is happening. While many still prefer gas for high-heat searing and traditional techniques like working with a wok, a growing number of modern chefs prefer induction for everyday cooking due to its precise temperature control, speed, and safety.
Yes, a person with a pacemaker can use an induction cooktop, but it requires strict safety precautions because induction stoves use electromagnetic fields that can potentially interfere with implanted cardiac devices.
Induction cooking is safer
These pollutants are especially dangerous to children and our elders. A recent study showed that 12.7 percent of childhood asthma in the U.S. is attributable to gas stove use. Gas also stoves emit benzene, a harmful chemical that is linked to leukemia and other types of cancers.
While induction cooktops offer incredible speed and energy efficiency, their primary drawbacks include a higher upfront cost, the need for magnetic cookware, and a glass surface that requires careful handling. They also lack the visual flame of gas stoves and are unusable during power outages.
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.
Induction cooking isn't universally popular primarily due to a higher upfront cost, the need for compatible magnetic cookware, and consumer attachment to gas flames. Additionally, replacing a gas range often requires expensive electrical panel upgrades.
Switching from gas to induction is highly recommended if you prioritize fast cooking, safety, easy cleanup, and indoor air quality. However, it comes with a learning curve and may require electrical upgrades or new cookware.
Induction stoves are generally safe and significantly reduce the indoor air pollution linked to gas cooking. However, their reliance on electromagnetic fields (EMFs) presents a few specific side effects: they can interfere with certain medical implants (like pacemakers), pose mild burn risks from hot pans, and require specific, often expensive, magnetic cookware.
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.
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.
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.
We also compile data on the temperature ranges of gas, electric, and induction burners. On average, induction cooktops reach a maximum temperature of 643°F, compared to just 442°F for gas. While radiant electric cooktops can get hotter—753°F on average—they take a lot longer to cool down.
From Michelin kitchens to home wok burners, induction delivers consistency that gas can't match.
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.
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.
To ensure your electric or induction cooktop stays scratch free and looking great, avoid using rough surfaces against the glass. This includes not cleaning with a metal sponge and refraining from any cookware with rough bases like cast iron pans.
Yes, induction cooktops emit electromagnetic field (EMF) radiation. However, this is non-ionizing radiation (similar to Wi-Fi or microwaves), which is too weak to damage DNA or cause cancer.
During use, accessible parts of this appliance will become hot enough to cause burns. Do not let body, clothing or item other than suitable cookware contact the cook surface until the surface is cool. Never leave metal objects (such as kitchen utensils) or empty pans on the cooktop as they can become hot very quickly.
Here are some of the downsides to induction you'll need to keep in mind.
If energy efficiency, rapid heating, or easy cleaning are your priorities, an induction cooktop is the ideal choice. If you prefer the traditional cooking experience and the versatility to use any cookware, a gas stove might be more suitable.
Yes, you can absolutely use cast iron on induction stoves. Because cast iron is a magnetic metal, it works flawlessly with induction technology and is highly recommended by cooking experts.
Many professional chefs historically preferred gas because it provides visible flame and immediate control. However, many chefs today also use induction because it heats faster and offers extremely precise temperature control. Both gas and induction can produce professional-level cooking results.
If you are a working professional who is not willing to spend most of your time in the kitchen, consider buying an electric induction cooktop. But if you enjoy cooking and like a more slow, precise, and elaborate cooking process, you may invest in a traditional gas stove.
Risks of Induction
The result is a labor that is more difficult to manage. In addition, the uterine muscle never totally relaxes between contractions, increasing stress on both the uterus and the baby.