If you or a family member in the house has a medical device that can be impacted by the EMFs of induction cooking, do not install induction.

Induction cooking & insulin pumps:

https://www.diabetes.co.uk/news/2017/feb/jdrf-issues-warning-over-effects-of-induction-cooking-hobs-on-insulin-pumps-93663708.html

Induction cooking & cardiac pacemakers:

https://www.dailymail.co.uk/news/article-4238730/How-trendy-induction-cooking-hobs-stop-pacemaker.html

That’s a good point, but luckily we do not have that concern with anyone in my family

I’m not sure that induction is a true risk to someone with a pacemaker.

Induction has been around for years. I have an issue with anyone calling induction cooktops "trendy". In particular, the daily mail is not one of the most credible sources.... I'd say imo, but apparently many others agree.

You can have a propane grill outside although electric pellet smokers are popular currently. Bosch or Miele are good options with 17 levels of power control.

There will always be those who have something negative to add no matter what. IMO Induction is not only the way to go, it's the only way to go. The EM field produced by the hobs could be a danger to a pacemaker/insulin pump I suppose if you were to lay chest down on the hob while it was active you would probably have issues. Since the hobs will not operate unless there is a cooking utensil on them, my guess is one would probably suffer some degree of skin burning before the pace maker/insulin pump would become an issue. I say go induction, use it as an appliance and not a rest area for you bum. You will be fine.

I like the idea of induction for the energy savings but I haven't used one. do they last as long as a normal electric resistance unit? I've also heard they are not. can anyone speak to this?

Induction had a hummm sound that drove me crazy.

If you or a family member in the house has a medical device that can be impacted by the EMFs of induction cooking, do not install induction.

Old outdated news in most cases. Most of the newer pacemakers are fine within 6" of a hob. Meaning you'd have to lean over with your pacemaker only 6" from the hob for any problems. Same with the insulin pumps.

Of course to be sure, it's best to check with the manufacturer of your device. That's what we did with DH's pacemaker. I called the company, gave them his name and his number and they informed me about the 6" rule.

I’m not sure that induction is a true risk to someone with a pacemaker.

It's not. And the newest pacemakers can actually go through MRI machines. They have figured out how to protect the leads.

I have induction and will never willingly go back to gas again. Faster response time both for higher and lower temps and cleanup is a breeze with only a paper towel and some Windex.

Induction had a hummm sound that drove me crazy.

I found that was more a function of the pot I was using than the induction cooktop.

YES!! I was a gas zealot until I decided to try induction when I moved to a different house that had an electric range. I thought I'd run a gas line but decided to try induction instead. I would never go back to gas.

Yes, it is the way to go -- no question! (from someone who has been using it for 10+ years).

cpartist wrote:

"Old outdated news in most cases. Most of the newer pacemakers are fine within 6" of a hob. Meaning you'd have to lean over with your pacemaker only 6" from the hob for any problems. Same with the insulin pumps."

It is NOT the same with the insulin pumps. If you have one, it should not be near the induction cooking. I'm not down on induction. I think it's great, and wish I could use it! However, it is not worth the risk of damaging my life-saving medical device to do so.

The OP asked if there was any reason NOT to go with induction, and this is a valid reason. If the chef doesn't use such a medical device, no worries, and go for it!

Please don't spread misinformation about insulin pumps and induction -- they are definitely not a safe combo:

https://jdrf.org.uk/news/induction-hob-magnetic-field-danger-insulin-pump/

Ok, I’m honestly not worried about the medical reasons.

I’m more asking about induction vs other cooktops. I’m asking about it’s function and if there are any downsides

I have a beautiful Wolf 48” dual fuel range......a very attractive appliance, but seriously, I enjoyed cooking on induction much more. Very precise cooking and super responsive and of course super easy to clean the surface. It really is amazing technology. For looks, I love the Wolf, but for ease of cooking and functionality, induction is really the way to go.

I was curious about induction and got a single induction burner to experiment with. Even just that single inexpensive unit is nice to cook on day to day. Heating and response is fast, cleanup is easy. Light years better than the regular electric smoothtop. The reservations I had about induction relate partly to using extra large pots and having the ability to can occasionally. The weight of those full pots on the glass sounds like part of the problem.

What I did notice in my extensive experimentation is that occasionally the unit turns off, presumably because it gets too hot. I had this happen with a cast iron dutch oven on simmer and when making caramel and peanut brittle. Getting the candy to temperature was a real challenge since it kept turning off. It will also turn off when something is burning, again overheating probably. It seems like a much safer option if you have kids or someone forgetful doing some cooking. Whether my problems with the unit turning off are typical of a full cooktop or not, I'll be interested to learn.

On the propane side, a knowledgeable appliance pro told me the BTUs produced by burners converted from gas to propane will be reduced by about 1/3 IIRC.

Like everything, induction has + and -. Often you need to upgrade your electric panel, Induction does not work when the power is off. I've read on this forum some induction devices locked and the home owner was plumb out of luck waiting for service. Some people need to buy new pans, some units didn't last very long there are more I can't think of right now.

You have to think as to where you live,; are there frequent power outages, are there hurricanes etc.

Is it important that you boil a pot of water really FAST and wipe down the top lickety split. Then it sounds like induction is for you.

Do you mind buying new pans if yours don't work and so on. I've read issues with pans not being recognized even though they were before.

For me there are too many possible complications.

I was considering adding a small unit along side my gas range top when we remodel because of all the raves on this forum.. Then I think, for what. My gas range top has been cooking for 25 yrs without any issues. There is nothing to break. It works when the power is out and was a life saver during each hurricane. So for me I guess "why would I want to complicate my life"

While induction may have been out for a long time and is not considered new and novel, it is

definitely new in the general building industry. Almost every spec house I've seen recently now has induction; previously it was gas or electric cook top.

Inga

I have both. In my city apartment, I have a Blue Star range, which I love to death, not the least because it is pretty much devoid of electronics. The cooktop on that thing is just a joy to cook on and is indestructible. In my country house, like you we don't have gas service, so I went with a Bosch induction range, since I needed to change the range immediately after moving in and didn't want to take the time to install a propane tank.

I really like the induction--it has many advantages. And having the electric oven is nice. Induction is super fast and super responsive, makes less heat, etc.--all the stuff you read about is true. Induction is definitely safer, having auto shutoff and no open flames. So there are clear advantages to induction. But honestly, I do miss the flame sometimes. Wok cooking, which I don't do much of but some people do, is just not the same on a slippery glass cooktop. And the glass does scratch--I have to be much more careful with my cast iron skillet. Just last week, I took the baffles out of my hood and one of them dropped on the glass cooktop. I almost had a heart attack but luckily the glass didn't crack.

The biggest minus in my mind is that the induction range is just another electronic appliance to break. Since buying the induction range, we have built a heated swimming pool and outdoor kitchen so we now have propane on the property. If the electronics on the induction range crap out, which I expect will happen at some point based on everything I read here, there is a real likelihood that I will buy a Blue Star and hook it up to my propane tanks. I hate the electronics more than I appreciate the advantages of induction.

nycblue devil

Thanks so much for your honest assessment.

I actually switched from propane to natural gas at this house; a lot of expense but necessary since I needed the space where the 500 gal tank sat. The water heaters were on life support so I didn't have to convert them just buy 3 new ones. In the Florida house we have all electric but added a gas line and a propane tank.

I've been cooking with propane for more many moons.

It saved us many times during power outages or prolonged outages due to hurricanes.

I will definitely have a range top; almost certainly a BS, an electric wall oven plus Advantium speed oven when we remodel the Utah house. There are no hurricanes here but for some reason the power company turns the power off frequently for extended periods to do some kind of maintenance. Sometimes they give you heads up, other times not.

I just keep toying with the idea of adding a small induction hob since they are so talked about all positive on this forum. No one here ever says anything negative but there are glitches the biggest is it's another electronic gizmo to die, and die it will; the question is when!

I do a fair amount of wok cooking while its probably doable on induction or electric, it's not nearly as nice. I'm probably going to have either a 6 or 8 burner gas range top. Probably adding induction is a bit over the top.:)) My husband might question it.

For me cooking with gas is not complicated unless you get a new modern one with all kinds of electronics and do dads. Then you're defeating the simplicity of cooking with gas. But many people like the do dads.

Inga

One of the MAJOR things I really dislike about my gas range (Wolf) is that there are virtually no markings on the knobs. Just a small slider with Hi & Lo and no real identifying marks to help you see exactly what your setting is which really helps the next time you cook the same dish and don’t want to continually fiddle with the gas. Now, put a huge pot on the burner and you can’t even see your flame to check how high it is. Seriously, maybe it’s a cleaner look or something to have no marks, but it’s not at all helpful when cooking and to me is a real drawback. Bugs me every time I cook.

Induction rocks!

So...I was all about my Thermador with high BTU. When we moved into another home and found out the kitchen had a Bosch induction cooktop, I was making plans to replace it. And then the inevitable occured...I fell for the induction. It is fast, easy to clean, super efficient, and sleek. Miss the beauty of my gas range but I’m an induction convert!!!!

I looked at both but went with gas due to my area. I wish I had induction because induction doesn’t create the heat gas does. If the choice is propane or induction, go with induction.

Can I steer the conversation to the cookware you guys use on your induction cook tops? We are getting an induction in our second home and I walk around the stores with a magnet in my pocket!! - I do not want cast iron as it is too heavy for me. Just want something similar to the non-stick Hard anodized type of cookware I currently use on my gas cook top. I have a Wolfe gas range and love it but I don't need to worry about the cookware! Thanks!

If you’re looking for inexpensive non stick that works on induction these pans are decent: https://m.jcpenney.com/p/epicurious-11-pc-aluminum-dishwasher-safe-cookware-set/pp5004890620?pTmplType=regular

Although i do prefer my all clad stainless generally I have 3 different sizes of these that are great when i want a non stick surface.

All Clad I love - but I don't like stainless steel - They always stick for me!! I will take a look into their non-stick coated ones.

Thanks for the Epicurious Link too. Although they seems good, I'm not looking for just some inexpensive ones - just some good pots and pans that are sturdy enough and non-stick - middle of the line cookware - pricewise and weightwise.

I have a set of these that work with induction.

https://www.greenpan.us/products/sets

Nice! I'm keeping a running list going so when our house is almost at the completion stages - I will buy one of these!!