Induction Cooktop Myths and Facts

Hello! I have an induction cooktop that I use everyday. But, before I got it, I had a lot of trouble finding straight answers to the many questions that I had about induction. While there are plenty of articles about advantages and disadvantages/ pros and cons, I wanted to hear about the realities of cooking with induction straight from a cook’s mouth.
So, here are the answers I’ve found through my first-hand experience. I hope they’ll be helpful!

First Things First: What is Induction?

Induction heats cookware locally using magnetism. The cooktop hobs recognize magnetic materials like steel and iron and heat only the areas touching those materials. Because of this, no energy is wasted, allowing the stove to function more efficiently and keep surrounding areas cool.

Induction stovetops have glass tops, but should not be confused with glass-topped electric stoves, which function differently.

Here we go: 8 Common Induction Cooktop Myths (or are they?)

1. “Special” cookware is needed

• True and False
• “Special” is misleading.
  Because an induction cooktop uses magnetism to heat cookware, it will only work with cookware that magnets will stick to.
  Magnets will stick to most cookware, including stainless steel, cast iron, ceramic coated cast iron, and carbon steel.
  Magnets will not stick to glass, aluminum, or copper.
  So, “special” cookware is not needed, but indeed, glass, aluminum, and copper pieces will not work.
  • For me, this meant I had to replace just two pieces of cookware: my aluminum clad non-stick pans, which I replaced with non-stick pans with steel bottoms.
• There is also a solution that doesn’t involve replacing ANY cookware, and that is to purchase an induction converter plate.
  Place this on the stove and put your aluminum cookware on top of it.
• Bottom Line: Induction works with most cookware.
  (To test if cookware will work on an induction stove, use a magnet. If a magnet sticks, it will work.)

2. There’s a buzzing sound

• True
• In my experience, the stovetop makes a faint buzzing sound when it’s on. Every once and a while it makes an interesting whirr sound that sounds like something out of a space movie. It makes a louder buzzing sound when I use lightweight cookware (like my non-stick pans) but it isn’t bothersome. It was a bit strange at first, but I got used to it very quickly. I even find the sound kind of comforting now.
  • As a disclaimer, I’ve only used the model of induction stove that I have (a GE Cafe.) It’s possible that some other models may buzz more or less.
• Bottom Line: It buzzes, but a high-quality model shouldn’t make an offensive sound. 

3. Thermometers won’t work

• Unfortunately true
• Because of the magnetic functionality of induction, a thermometer with steel on it that sits in the pot (like a candy thermometer or frying thermometer) will give a false read. This is because the stove will recognize it as a heatable surface and start to heat it directly.
  Instant read thermometers that are not touching the cookware can also give a false read due to the electromagnetic field given off by the cooktop.
  • Solutions:
    • I use an infrared thermometer (that I love passionately) for frying and ice cream bases. It will not work for internal temperatures because it only reads surfaces.
    • For making candies, I use a separate electric burner with my regular steel candy thermometer. 
    • For taking the internal temperatures of meat, I’ve always done that out of the pan— I move the meat to a plate and use an instant read thermometer there.
      Instant reads should give an accurate read a few inches away from the hob. The hob can also be turned off for an accurate read the temperature.
    • Some vintage thermometers are made of aluminum and are non-digital, and therefore should work fine (just guessing, not speaking from experience)
    • I would also guess that if a thermometer can be rigged so that no steel is touching the bottom of the pan, that should also work.
• Bottom Line: We need somebody to manufacture thermometers that work with these things HELLO.

4. They interfere with phones and cameras

• Extremely false
• I have no idea how this myth got started but, just, no. I use my phone and my DSLR camera around my induction stove while it’s on all the time and I’ve never had a problem.

5. They disrupt pacemakers

• True
• Magnets disrupt pacemakers, and so the magnetic nature of the induction will disrupt them too.
  As long as the individual with the pacemaker stays two feet away from the stove they should be okay, but I’m assuming they probably shouldn’t cook on one.

6. They’re bad for your health

• False
• Health concerns come from the fact that induction cooktops do emit electromagnetic fields. Other devices that emit EMFs include microwaves, cell phones, wifi routers, and laptops. Read more about EMFs here.
  Very high levels of electromagnetic radiation (like X-rays) can be harmful, but the levels emitted from induction cooktops are very low.
• Bottom line: Many of the appliances we use daily emit electromagnetic fields. Since I’m not worried about my phone, I’m not worried about my stove.

7. They’re super powerful and hot

• True! 
• There are videos all over the internet demonstrating induction’s ability to boil water rapidly, and induction lives up to that hype in real life.
• I will say, its power should be respected. Outside of boiling water, there’s hardly any situation where a hob would need to be heated to that high degree. For cooking situations other than boiling water, I rarely increase the heat more than three ticks past medium (read more about that here) I did burn some things initially and had to get the hang of the controls. Once I did, cooking was smooth sailing.
  • I had read that the cookware itself heats up more quickly than on gas, and I have to say that’s false. In my experience, the cookware takes the same amount of time to heat up.
• Bottom line: It’s power is impressive, and it’s just as hot as gas, without heating up the whole kitchen.

8. The cooktop surface stays cool

• True 
• This is true— anywhere that the cooktop isn’t touching will not be heated.
• The areas that the cookware was touching will be hot, so don’t touch that area after the cookware has been moved. (Duh, but like, I feel like that could be confusing.)

Overall, I recommend converting to an induction cooktop, and I hope this information will be helpful for anyone looking to make the switch! You can read more about my experience cooking on an induction stovetop here