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.
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.
Most induction cooktops should last for about 10,000 hours of use, which, unless you're a personal chef or avid cook, translates to about 10 years.
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.
The good news is that induction cooktops are quite popular and in case yours break down and needs repair, it can easily be fixed. And please note that it cannot be repaired by people who are not certified in its technical aspects. That is because it involves complex mechanics which cannot be comprehended by consumers.
Common Issues
Another frequent problem is when the induction stovetop isn't heating correctly. This often happens with incompatible cookware, like aluminium pots or non-magnetic pans, which fail to create the magnetic field needed for direct heat. Error codes can also confuse users of induction cookers.
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.
If the magnet sticks, the pan will work on an induction appliance. You may discover that many of your existing pots and pans can be used with induction. Exceptions include a few nonstick pieces that are made of aluminum, a material that won't work with induction stovetops.
Daily Maintenance Tips for Induction Hobs
To prevent scratches, avoid using abrasive cleaning agents, steel wool, hard water and hard scrubbing tools on your cooktop surface, as they can damage your cooktop.
DO NOT use these pots and pans for induction cooktops. 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.
Americans tend to be hesitant to adopt new cooking tech.
Or so a representative from LG told us. Induction is different enough to feel unfamiliar, and it makes some potential owners hesitant to switch. The LG rep compared it to the situation with convection ovens, which help cook food faster and more evenly.
That probably depends on the manufacturer. The induction stove I most often use will switch itself off and has a table of how long the heat will stay on by power setting. If it boils dry, the pan may get very hot and the induction stove will detect that and switch itself off to prevent a fire.
Dropping a heavy or hard object onto the cooktop could crack the glass. Do not leave a hot lid on the cooktop. As the cooktop cools, air can become trapped between the lid and the cooktop, and the ceramic glass could break when the lid is removed.
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.
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.
Always follow the label instructions on all cleaning products, and do not use steel wool, abrasive powder cleansers, chlorine bleach, rust remover or ammonia. These products could damage your cooktop. For electric induction range tops, follow our how to clean an induction cooktop guide for easy-to-follow steps.
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.
Induction cooktops are super easy to clean
Food is also less likely to burn, as there's a more even temperature across the cooktop surface. It should be safe to use dish soap, baking soda and vinegar to clean the cooktop, as well as cooktop cleaners intended for ceramic surfaces.
Steer clear of non-compatible materials like glass, copper, or aluminium. Refrain from Sliding Pots and Pans: Do not slide your cookware across the hob's surface, as it may scratch or damage the delicate glass top. Always lift and place your pots and pans gently.
However, Calphalon Contemporary stainless steel and Calphalon Tri-Ply stainless are induction. If you have old cookware, not necessarily Calphalon, another way to check for induction compatibility is to take a regular magnet and see if it will stick to the bottom of the pan. If it does, it will work on induction.
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).
Electric stoves are a popular choice with various styles, designs and sizes to choose from, including smoothtop and coil electric cooktops. Low price. Priced lower than induction stoves, electric cooktops are a budget-friendly option for people looking to replace or install a new stovetop.
If your appliance is new and only two out of its four plates/rings will operate, we recommend checking its wiring diagram: the appliance may have been incorrectly connected up. Where your cooking is concerned, never get into the habit of always using the one same plate/ring.