When I recently purchased an induction cooktop as part of a kitchen renovation, I thought I knew what I was getting myself into. However, it turns out there are a few things I wish I had understood about induction cooktops beforehand.

Although the renovation was centered around turning an outdated space into a DIY smart home, I skipped over the smart kitchen appliances with built-in smart displays and voice assistants. Still, I wanted to equip my space with future-ready fixtures. So I decided to purchase an energy-efficient induction stove that uses a magnetic field to heat cookware quickly.

Replacing the best gas ranges and the best electric ranges, the IH stove addresses common safety and climate concerns: not only does the IH cooktop automatically turn off when no cookware is detected, but it is more energy efficient than other smooth-top electric appliances. In addition, IH cooktops are environmentally friendly because they use electricity rather than natural gas. Studies show that induction cooktops are 84% energy efficient, while gas ranges are only 40% energy efficient.

Such replacements used to be quite expensive, but recently induction cooktops have become more affordable. This 30-inch Frigidaire range was well within our budget. However, even as a self-confessed kitchen guru, I realized that I needed to do a little research on how to use and care for the stove before I could cook a delicious meal.

Induction cooktops create an electromagnetic field through the flow of alternating current (AC), which excites molecules in pots and pans that are not conductive, such as iron and steel. When these metal molecules are excited, they heat quickly. They also cool quickly. [The stove does not glow red like a typical electric stove. And when the molecular connection between the cookware and the stove is severed, no heat is generated. [This is how an induction cooktop works. Here are five other things you should know if you are considering an induction cooktop for your home.

Perhaps the most annoying thing about induction cooktops is that they require specific cookware to function properly. I originally thought that ferromagnetic cookware (stainless steel or iron) was optional. I recently burned a small aluminum wok I bought at Costco and learned the hard way that this is not the case.

I put the wok in the trash and picked up a Cuisinart stainless steel cookware that was clearly marked as induction compatible. If you are not sure if your current cookware will work, there is a back-up technique that involves placing a refrigerator magnet against the back of the pot. If the magnet sticks, it is compatible with an induction stove.

Cooking with induction takes some getting used to, especially if you are used to cooking with coils. My previous stove heated slowly and erratically. But with IH, I don't have to turn around to cut vegetables while the oil heats up. I can fry an onion in seconds.

Similarly, the way I handle the pan when making sauces has had to change. Whereas before I had to lift and shake the cookware over a gas flame to combine ingredients over normal heat (I don't know if this was necessary or just my sense of style), this is not the case with induction. When I lift a pan, the magnetic cooktop senses the absence of the pan and turns off. I may no longer look cool while cooking, but IH is definitely safer for that reason. I must confess that I have forgotten to turn off burners before.

Pasta is my favorite food. I make it several times a week. Of course, I find ways to fill that time by making cocktails and my signature pink sauce. )

With the power setting on my new induction cooktop, it takes 5 minutes or less for well-salted water to bubble up from cold. The time savings is revolutionary. Also, in the unlikely event that I leave or forget to boil the water, the induction cooktop will turn off the power if it senses any liquid spilling over the surface.

One of the cooking functions I wish IH cooktops had is the ability to sear food. With my previous gas range, I was able to crisp peppers and quickly toast tortillas. Fajitas are a regular dinner in our house, and I have noticed that there are textures that cannot be produced directly by induction.

However, we could order an induction griddle, or we could use our trusty cast iron pans. In the past, I saved my cast iron pans for special occasions, especially when I knew I would have time to wash the cast iron. Nevertheless, some things can be baked faster and easier in a toaster on a griddle.

Induction cooktops make cooking at home easy and safe, but they do require care to keep them functioning the same way over time. The most important thing to keep in mind each time you use it is to place or pick up the pan gently. Any significant scratches on the ceramic may dull the strength of the magnetic field.

Scratches and scrapes can also cause food debris to stick to the surface, which can harden and reduce the efficiency of the induction cooktop. This cooktop cleaner is effective for long-term cleaning, but regular cleaning with a damp rag is also recommended.

For more recommended smart home devices (and inexpensive smart home devices), be sure to check out my guide. If there is anything you would like to see covered in Connected Spaces, please email me at [email protected] or leave a comment below.