In our last test of induction cooktops in 2004, we found they work very well but were prohibitively expensive. This time round, the same. And given the possible added expense of cookware specially designed for induction cooking, are they really worth it?
Induction cooktops work via a magnetic field that essentially turns your cookware into the element. Food is cooked via the heat of the cookware, not from the cooktop itself. The sales talk highlights their efficiency and cost savings, but when we compared it to our ceramic cooktop, there weren’t any savings over the same period of time. Given it boils water in seconds, not using the cooktop as long may save a little if you replace your electric cooktop with an induction, but the initial purchase price is still quite large.
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Pros and cons
They heat up extraordinarily fast, conveying energy to the cookware faster than any other method of cooking. When you change the temperature, this change is reflected immediately, not gradually as with a radiant ceramic element. Safety is another big pro; since the element itself does not get hot, it’s safe to touch unless you’ve had a hot pan on it for a while. Most have automatic switches that detect when there is nothing on the element, meaning less energy is wasted from leaving them on.
They may be increasingly worth considering as they come down in price – though you’ll need to check all your current cookware is suitable for induction cooking, and buy new cookware if not. Induction requires cookware to have a ferrous bottom so the heat can be conducted rapidly. Take a magnet with you when buying cookware, or look for the induction suitable label. Copper, glass or Pyrex or aluminium cookware is generally unsuitable for an induction cooktop. Significantly curved cookware such as woks don’t perform as well because don’t have most of their surface flat on the cooktop. Specialised induction cooktops do have wok designs built into them, but these are significantly more expensive.
You’ll need to keep an eye on where you put cookware and make sure it covers the cooking zone, as it’s not obvious where this zone is unless it’s marked out. All models except the Smeg have obvious markings. It’s strongly recommended to follow the installation instructions as the ventilation of the cooktop has to be taken into account.
See also our free cooktop buying guide and our report on non-stick frypans, which includes models suitable for induction cooktops.
Brands and models tested
- Asko HI1661
- Bosch PIE645Q14E
- Electrolux EHD60150P
- Fisher & Paykel CI604DTB1
- Omega OI64BB
- Smeg SIHP264B (A)
- Westinghouse PHN644DU
(A) Discontinued.
How we test
Performance Our tester, Fiona Mair, assesses how well the cooktops can heat a white sauce on low heat setting, boil rice for turn down capacity, melt chocolate for sensitive cooking and do a vegetable and beef stir fry on high heat setting for a short time.
Ease of use She determines how easy the cooktops are to clean and judges their controls.
Standby energy is also measured, but not scored.
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