How Safe is an Induction Cooktop?
Cooking on an induction hob is widely regarded as a more energy efficient and controllable method when compared to halogen, ceramic or gas alternatives. However, are safety fears preventing the wider adoption of the technology, or could it be something else?
Could it be that people don’t fully understand the technology?
Do the associated professional costs, gas and electric, of switching from a gas hob to an induction cooktop make it too troublesome?
Will you miss the visible telltale indication of heat and power, high flame - high heat, low flame - simmer?
If people have invested in a collection of good quality pots and pans, does the notion of replacing them with induction-capable ones make it too costly?
Are we too comfortable with what we are used to?
HOW IT WORKS - IN LAYMAN’S TERMS
Induction is a foreshortened way of saying, electromagnetic induction, generating electricity using magnetism.
Within an induction cooktop, there will be tightly wound coils of metal, one per cooking zone. When you activate the cooking zone, alternating electrical current flows through the coil, producing an invisible, high frequency, alternating magnetic field – but no direct heat.
The alternating magnetic field is at an incredibly high frequency, typically 20 to 40kHz, which prevents us from hearing an annoying buzzing sound and the pan moving around on the cooktop.
Only when you place a suitable cooking pan on the zone does the iron content within the base and sides of the metal pan begin to heat up. The heat is caused by electrical ‘eddy’ currents swirling and whirling around in the metal, turning the pan itself into a heater.
The heat generated in the metal pans base and sides is then transferred to the contents inside through conduction, (direct contact between food and hot metal).
SO WHY IS AN INDUCTION COOKTOP BETTER THAN GAS OR AN ELECTRIC/HALOGEN HOB?
SAFETY
Until a suitable metal pan is placed on an induction cooktop that has been switched on, there is no heat. During the process of cooking, the glass surface will likely warm up due to a degree of heat transfer from the pan (convection), but it will not get hotter than the pan itself. Some induction cooktops can monitor the surface temperature of the pan and adjust power levels to minimise the chances of contents boiling over or burning.
The same cannot be said for gas or ceramic/halogen appliances.
Clearly, a gas hob will have a live flame, capable of burning errant fingers and heating up the iron pan grate. Electric/halogen hobs will also become hot, and the danger might not be as obvious to the user or visitor to the working kitchen area.
There has been concern about the use of induction hobs by people with pacemakers. The British Heart Foundation (BHF) advises staying at least 60cm away from an induction hob, far enough to ensure the high-frequency electromagnet doesn’t interfere with the heart device.
They do conclude that an alternative cooktop might be a safer choice should a member of the household be in this situation. To read the advice in full, https://www.bhf.org.uk/informationsupport/heart-matters-magazine/medical/ask-the-experts/induction-hobs-and-pacemakers
For people who suffer from, or who are concerned about, dementia, an induction cooktop can offer an additional degree of safety, compared to a gas or electric hob. For example, when you take a pan off of an induction hob but leave the ring/zone on, the circuit is broken when the pan is removed. As previously explained, without a pan, there is no heat, you can’t leave an induction hob on unintentionally unless you also leave the pan in place.
EFFICIENT ENERGY TRANSFER
When we cook with gas or ceramic/halogen rings, all of the heat energy is delivered a short distance away from the food we wish to cook. Upon switching on the hob, the heat energy heads upwards towards the base of the pan, warming the underside of the pot. However, a lot of energy is lost around the sides, radiating outwards heating the surrounding air and the iron grate.
In an induction pan, the heat is produced inside, efficiently transferring much more energy directly into the food, compared to a gas or ceramic/halogen ring. It also means the contents get hotter, quicker, reducing cooking time and again, saving more energy.
TEMPERATURE CONTROL
Being able to quickly adjust the amount of heat you wish to apply to your pan can mean the difference between a perfect medium-rare steak, or more of a medium-well.
Induction and gas share this ‘controllability’, the quick turn of a knob can reduce the heat instantly and prevent rising temperatures. In comparison, electric/halogen rings can take longer to achieve this as they need to cool.
For a seasoned gas hob user, the level of heat being provided isn’t so obvious on an induction cooktop. There isn’t a flame to visibly indicate how much heat is being provided, only a numerical value that you will learn to trust and experiment with to find the right setting for your cooking style.
THE COST OF SWITCHING FROm GAS
If your home already has a gas hob, you will need to factor in the professional costs of a gas safe engineer and electrician within your budget.
Removing the gas hob - Your existing gas hob connection will require a gas safe engineer to cap off the feed before a new induction hob can be installed.
Do you have the requisite level of power available? - Whilst your oven will have a dedicated power source from the main electrical fuse box, you may need additional cabling installed to power an induction cooktop. The same would be true if you were thinking of adding a combination steam oven. The services of an electrician will be required to ensure all the wiring is safe and suitable breakers and switches are installed.
The associated costs for this work can vary depending on your property and infrastructure. Bear in mind, that adding new electrical work may subsequently require interior decoration touch-ups.
We recommend speaking to local gas and electrical engineers before purchasing any new appliance, so you have a complete idea of the project costs. This would be taken care of as part of a new kitchen design and installation by Hobson’s Choice.
WHAT ABOUT MY PAN COLLECTION?
There isn’t any way around it, a change to an induction cooktop means you will need suitable induction-ready pans to cook with. If you have a collection of copper, aluminium or glass, cookware you can’t possibly change, an induction-only cooktop isn’t the best choice for you.
There is a compromise though, you could select separate modular cooktops with Gaggenau Vario 400 series. With an arrangement of gas and induction, you would get the best of both worlds.
However, in our experience, Hobson’s Choice clients who have elected to combine gas and induction have ended up wishing they had gone ‘all-induction’. This is because they now have two sets of pans and, as a result, used more storage capacity in their kitchen.
Another perspective might be to see the change as an opportunity to refresh your cookware collection, replacing your tired pots and pans with some shiny new induction-ready examples.
For example, a suitable induction-ready Le Creuset 4-piece pan set from John Lewis will cost £555 (at the time of writing, 04.08.2022) https://www.johnlewis.com/le-creuset-toughened-non-stick-cookware-pan-set-4-piece/p3525492
CHANGING YOUR WAYS
Our comfort with the familiar is often the main reason we don’t decide to change. Whilst we point the finger towards the cost implications or the hassle of installation, truthfully, it is simply our own anxieties that are getting in the way.
‘I don’t want to have to re-learn how to cook on this.’ ‘What if I don’t like it?’ ‘It’s not what I’m used to.’ All valid points, and ones we can get used to applying to lots of different aspects of our lives. But sometimes, all it takes is a deep breath and a reminder of what could be great about a new way of cooking.
Easy to clean with a simple wipe, as spillages don’t burn on due to the reduced heat level of the cooktop surface and there are no grates to wash separately. You can even place a tea towel over the cooktop as you cook to catch any spillages or spitting!
Be more energy efficient. Please don’t think an induction cooktop is going to pay for itself, but as an alternative to a gas or electric replacement, it will likely provide energy savings.
Cook faster due to the extra power an induction cooktop provides heating ingredients quicker.
Benefit from innovative cooking technology that can monitor pan surface temperatures and adjust the power level.
Place cookware where you like on full-surface induction cooktops The appliance can even recognise your individual pan and follow it to another position, adjusting the cooking zone temperature controls when it is placed back down.
With certain models ensure any unwanted smells and odours are removed from the kitchen with downdraft extraction technology integrated into the cooktop appliance
Connect your Wi-Fi-enabled cooktop to other associated appliances, for example, an extractor, switching on and controlling the ventilation speed relative to your cooking requirements
IN CONCLUSION
As appliance prices continue to fall, the prevalence of induction cooktops in homes will likely grow and become more widely accepted. Understandably, health and safety concerns linked to pacemakers and electromagnetism should not be ignored, but there are associated risks with any cooktop choice.
In general, for the majority of users, an induction hob is a very safe cooking appliance to use in your home. It combines many of the most desirable traits of gas and electric/halogen into a more efficient and powerful device. The technology also comes with additional opportunities to integrate ventilation, save space and offer new design layout opportunities – see our Learning Hub article about extraction for details.
If you are planning a new kitchen or thinking of upgrading your existing appliances, it would be remiss not to seriously consider an induction cooktop. Each of our showrooms has working displays for you to experience the technology, guided by our knowledgeable design team. To book your appointment, please get in touch via phone or email, we would be delighted to meet you.
