Feinmann Finds: Induction Cooking

Who says there’s nothing new under the sun? High-efficiency appliances dovetail perfectly with our busy lives and no-time-to-wait-for-the-water-to-boil schedules. Previous blog posts have touted the convenience and benefits of steam ovens and refrigerator and warming drawers. Today Feinmann Finds looks at induction ranges and cooktops that will not fail to impress.

How does induction cooking work? By heating the vessel rather than using heat transfer from electric coils or gas burners using ferromagnetism. Simply put, cookware that contains the right composition of materials that forms the magnetism. To see whether your own pots and pans will work, use the magnet test. If a magnet sticks to the bottom of your pan, it will mostly likely work. Glass and ceramic vessels do not function with induction but there are adaptive discs you can purchase to make your own pots and pans induction-worthy.

√We recently attended the open house of the newly re-designed Yale Appliance + Lighting showroom. One of the highlights of the evening was the induction cooking demonstration.  Although Yale offers a variety of induction products, we saw the truly mighty Thermador Freedom Induction Cooktop CIT365XKB in action. To see the demonstration we saw, click here to see the video from Yale’s blog.


Yale CEO Steve Sheinkopf calls induction “the future of cooking” and anticipates that all cooktops and stoves will have features similar to the Thermador within the decade. Of course we like that one but there are other budget-friendly options manufactured by JennAir, Frigidaire (one of the early pioneers in induction technology), Electrolux, GE, Viking, Bosch, Miele, Wolf, and more. They come in a range of sizes, from 15” two-“burner” models to 30” or 36” width. Some of the ranges come with warming drawers and there are even hybrid models that are half induction and half electric, such as a model from Frigidaire.


Here are some of the benefits and conveniences of induction cooking (from the Yale Appliance Induction Cooking Buying Guide):

  •  Efficiency: 90% induction vs. 60% gas vs 55% electric
  • Speed: Fastest to boil
  • Control: Instant simmer
  • Child-safety: The unit cannot turn on without a metal pan. The surface does not remain hot as there is only residual heat from the pan, not an element
  • Less Heat Emission: Requires less venting power and can be down-drafted unlike professional gas

If you’re looking for an induction product, consider going for one with higher wattage ‘super’ burners as they will cook faster. However be aware that most induction ranges and cooktops require 50-60 amps.

Are you cooking with induction all ready? We’d love to hear all about it!