Many people who swap to induction cooking swear they will never go back. This happened to Grace Dean, who shared her induction experience with us when she switched to induction cooking in 2024. She’d been a gas convert up to this point, but now that she’s made the change, she wonders why she didn’t do it before.
One thing that stops us from changing a gas cooktop to an induction version is ditching a product in good working order. However, if your gas cooktop suddenly goes kaput, you’ll want to make a decision fast — opting for a like-for-like exchange for one of the best gas ranges, or an induction cooktop.
With this in mind, it’s worth discovering whether an induction cooktop is right for you and understanding the pros and cons of gas and induction cooking. It’s the same scenario if you are pondering over induction versus electric cooktops.
What’s the difference between induction and electric cooktops?
Induction cooktops work slightly differently from traditional gas cooktops, but there are many benefits. Alvin Chan, Senior Product Owner, of Cooking at BSH (the home appliance division of the Bosch Group), says, “Induction uses magnetism and the cookware to generate the heat for faster, more efficient heating. When you place a pan on an induction cooktop and turn on the cooktop, an electric current travels through a coiled copper wire, which produces and applies heat directly to your pan.”
Gas works by direct heat from the flame heating the pan. The instant heat is also easily controlled, meaning if you adjust the flame higher or lower, there’s an immediate change in the intensity. However, unlike induction, which heats the pan directly, more heat is wasted and added to the environment.
Price comparison and running costs
You can expect to pay more for an induction cooktop than a gas cooktop. Henri Creech, Consumer Scientist at BSH, agrees and says, “Gas would be a cheaper alternative.”
However, there is a difference in the operation costs. “An induction cooktop is generally more energy efficient than gas, and therefore, the cost savings over the product’s lifecycle will eventually offset the initial purchase cost,” he adds.
Running an induction cooktop over gas will also cost less over time if you rely on solar energy rather than paying local utility costs. “If you use solar panels, then it’s almost free to run induction,” says Chan.
Although you’ll pay more for an induction cooktop, Chan says you gain added features, including temperature-controlled cooking and safety features such as auto-shutoff.
So, what can you expect to pay? We’ve taken a look at price comparisons between Bosch and GE Profile to compare like-for-like. A Bosch 800 Series and a GE Profile gas cooktop will range between $1,649 to $1,880. The induction cooktop equivalent will range between $2,399 and $2,554, illustrating a marked difference in the cost.
So, if you look at the initial price alone, a gas cooktop will be cheaper.
WINNER: Gas
Response Time
It may appear that gas and induction are on a par when comparing response time, and with gas, Creech says it “provides a visual indication of when the flame intensity is adjusted, which may provide a stronger sense of accuracy for the consumer.”
However, this all changes when you conduct a boiling water test, with Creech describing the difference in results as dramatic. He explains that an induction cooktop that features a fast boil feature, such as the Thermador Masterpiece Series 30 in. 4-Burner with PowerBoost®, available at P.C. Richards for $3,299, increases the element power by 50%, resulting in a much faster boil.
WINNER: Induction
Cleaning and maintenance
As a cooktop gets a lot of use, one element to consider is how easy it is to clean. Wiping away spills and burnt food can be a challenge, and cleaning up is the last thing you want to do after enjoying a good meal.
Because induction cooktops are smooth, they’re generally easier to clean than gas stoves, which have removable grates and other crevices.
“The pan supports on a gas [range] can sometimes make it tricky to clean, compared to smooth surfaces of a ceramic or induction hob,” Richard Mackey, Product Manager at Smeg, says.
And when it comes to burnt-on residue, he also sides with induction.” Any splashes will not burn onto the top and are easily wiped clean, making it safe and user-friendly,” he adds.
Creech shares the same view, adding, “The [gas] grates are typically made of carbon steel or other hard metals which can be somewhat difficult to clean as the material is often porous, which allows food soils to quickly absorb into the metal.”
However, he says that an induction cooking surface is typically constructed with specialized heat-safe glass, which makes the surface smoother and easier to clean and maintain.
Taking extra care when using an induction cooktop
One concern about swapping to an induction cooktop is scratching the surface and how to avoid it. I can be fairly heavy-handed with my current gas cooktop, and I’d have to change my behavior if I swapped. To avoid scratching the surface, Creech suggests, “Always lift and place cookware when using — and avoid sliding the cookware across the cooktop.”
And when it comes to cleaning, he recommends microfiber or softer wipes. “Take care to clean the cooktop more regularly to prevent soils from building up to a point where more aggressive cleaning is required.”
WINNER: Induction
Cookware
While any pots and pans will work on a gas cooktop, this is not the same for induction cooking. It’s one of the things you need to know before buying an induction cooktop.
“The very small downside of an induction cooktop is that it may not work with your old pans,” Mackey says. “If the base of the pan won’t stick to a magnet, then the pan won’t work.”
So what makes pans induction compatible? Induction cookware must be made of ferromagnetic material, such as cast iron, stainless steel, or carbon steel. If you’re unsure if your current pans are compatible, check the base of the pans for a logo with four loops of wires, indicating that your pans are safe to use.
WINNER: Gas
Safety
Heat is transferred to the pans with induction cooking, not the cooktop, meaning that if you touch the surface, heat is not transferred. However, with a gas cooktop, there is more risk of burning, directly from the flame and touching the grills without wearing heat-resistant gloves. They will also take time to cool down.
An induction cooktop is the safest option if you’ve got children around. However, if there is someone in your household with a pacemaker, the induction cooktop can interfere with the device.
WINNER: Induction
Ease of use
If you’re swapping over from a gas cooktop to induction, you’ll need to allow yourself some time to get used to the different way of cooking, and become familiar with how to use an induction cook top. The main difference is how gas provides a visual clue to how much power is being used, whereas with induction, although it’s particularly responsive, you have to rely on the level on the control pad.
And where gas cooktops have easy-to-turn control knobs, induction cooktops have touch panels, which you may initially find more awkward to use. However, as we’ve already mentioned, cleaning an induction cooktop is easier, so for some, this benefit will outweigh any other ease of use issues.
WINNER: Draw
Induction vs gas cooktop: Which is better?
This is a question that is down to the individual, but if I were making a choice, I’d swap to an induction cooktop. If precise cooking is what you need, then induction cooking can offer this extra functionality, and you’ll be saving energy and time while you cook.