If you've considered the pros and cons of gas and electric stoves and settled on the latter, you need to make one more decision before searching for models: Do you want a standard electric cooktop or one with induction technology?
Both cooktops have become staples in modern kitchens and come with unique advantages and potential pitfalls, depending on your cooking habits, budget, and other preferences. They also both do the same job, although their underlying methods differ. The best electric cooktops work by heating an element that transfers heat to your pots and pans, while the best induction stovetops use electromagnetic fields to heat the cookware directly without warming the surrounding surface.
To help explain these key differences and their advantages, we've spoken to Dirk Sappok, Director of Product Development at Miele; Sergey Nikolin, President of Product Air Heating & Cooling LLC; and Glenn Lewis, President of Mr. Appliance. They are all seasoned experts in appliance technology, electrical systems, and kitchen trends.
Electric vs induction cooktops: Price and value
Electric cooktops are generally more affordable than induction stoves because standard electric models require less advanced technology and components than their induction rivals.
Entry-level electric models, like the Frigidaire FFEC3025UB 30-inch Electric Cooktop and the AMZ 30-inch Built-in Electric Cooktop, can start as low as $300 but average around $450-$500. Although these are budget-friendly options, they still come with precision heating elements and ceramic glass surfaces, so you don't have to sacrifice performance.
By comparison, it isn't easy to find a full-size induction stovetop for less than $600-$700, certainly if you don't want to sacrifice features or design. There are some exceptions, like the $450 AMZ 30 30-inch induction Cooktop, but if you can afford to pay a bit more, a model like the Frigidaire FGIC3066TB Gallery 30-inch Electric Induction Cooktop is excellent value.
High-end induction models, like the GE 36-inch Cooktop with 5 Induction Cooktops and the Elica EIV430 Volta 30 Inch Wide 4 Burner Induction Cooktop, offer advanced technology like dual-zone heating and precise temperature controls for around $1500-$1700. You can also pay as much as $6000-$6500 for premium models, including the Thermador Freedom 36-inch Induction Cooktop. This stovetop comes with flex zones, smart sensors, and app controls.
Yet, it's not just the upfront costs to consider. Although electric cooktops cost less upfront, they tend to consume more energy over time. Heating cookware indirectly can cause heat loss and higher energy bills. Induction cooktops are, instead, more energy-efficient, as Sappok explains: "The per unit efficiency of induction cooking tops is about 5-10% more efficient than conventional electric resistance units and about three times more efficient than gas."
Maintenance costs and times also differ. Electric cooktops are more challenging to clean, mainly because you have to wait until they cool down, and this can cause spills and stains to become baked in. Cleaning an induction cooktop, with its cool-to-the-touch hobs, is easier and faster. The trade-off is that the advanced technology in induction cooktops can cost more to replace, and some only work with specialist induction cookware, which further adds to the overall price.
As Lewis summarizes: "Induction hobs tend to have a higher initial cost but are more energy-efficient and provide better long-term value. Electric cooktops are cheaper upfront but may increase energy bills over time."
Dirk Sappok is the Director of Product Development at Miele. As an accomplished brand manager and marketing professional, Dirk has more than 10 years’ experience establishing brands and driving revenue growth.
Electric vs induction cooktops: Features and functions
Electric and induction cooktops serve the same purpose but work in different ways.
Electric cooktops are the classic choice most people are familiar with. They use standard heating elements to transfer heat to cookware, which in turn transfers heat to the food. These elements can be made using traditional coils or smooth, ceramic-glass surfaces with radiant heat zones underneath.
The majority of the best electric models come with features like dual or triple-ring elements, which let you adjust the size of the heating area to match your cookware. This also helps with heat loss and control. For instance, you don't want a giant heating element burning the sauce in a small stockpot.
Induction cooktops, on the other hand, use electromagnetic fields to heat cookware directly. This means faster and safer cooking. “Induction stoves save energy because they don’t need to heat up for long and lose much less heat," continues Nikolin. "They’re also ideal for hot climates because they don’t warm your house like a gas or electric stove does.”
The best modern induction models often include features like Power Boost settings, which provide a quick surge of heat to boil water in seconds. Other high-end options include flexible cooking zones, where multiple pans of varying sizes can be placed on the same surface without losing efficiency, and auto-detect features that only turn a hob on when a compatible pot is placed on top.
There are some trade-offs, though. Induction hobs require specific cookware. Because they have a magnetic base, they're most effective with ferrous materials like stainless steel or cast iron. Electric cooktops work with almost any material.
That said, Sappok adds that "most quality cookware today is already induction ready," Lewis explains a fool-proof way to find out: “If a magnet doesn’t stick to your cookware, it won’t work with an induction cooktop.”
Some non-ferrous materials, like aluminum and copper, can be heated on induction cooktops, but this is either rare or the performance is affected. On most induction stove tops, the hob won't even turn on if you don't use a compatible pot. "Customers who have had a bad experience with an induction cooktop most likely didn’t realize they were using the wrong cookware," continues Sappok.
Electric cooktops are affordable and versatile, while induction models offer speed, energy savings, and precision. Your choice will depend on your cooking style, budget, and whether you want to invest in the right cookware.
Glenn Lewis is president of Mr. Appliance, North America’s leading appliance repair franchise providing customers with full-service residential and light commercial appliance repair. He's responsible for the overall leadership and growth of Mr. Appliance throughout the US and Canada.
Electric vs induction cooktops: Performance
Regarding performance, the differences between electric and induction cooktops become more stark.
By relying on radiant heat and the heat loss that comes with it, electric cooktops aren't the fastest option; you often have to wait for them to reach the desired temperature and, as Nikolin points out: “Electric heating surfaces retain heat longer, which can lead to unintended simmering or burning if the timing isn’t perfect.” Not to mention, this lingering heat can be a safety hazard.
As a result, they're not great for tasks like boiling water or rapidly lowering the heat to prevent overcooking, which can lead to overcooked food or ruined sauces. However, they are ideal for low-maintenance cooking tasks like slow-cooking soups or stews. Another plus is the slow cool-down time, which is excellent if you want to keep food warm while serving it. They're also compatible with almost any type of pot or pan.
The use of direct heat with induction cooktops, on the other hand, doesn't just make them faster but also more precise. Any changes you make to the temperature take effect instantly, which is much better for delicate tasks like melting chocolate or simmering sauces. “Induction hobs excel in temperature control because they respond quickly and predictably – perfect for high-stakes cooking like tempering chocolate, " says Nikolin.
Another key aspect of performance is the cookware itself. Because electric cooktops are compatible with nearly any type of cookware – as long as the bottom is flat and makes good contact with the surface – they are more consistent and easier to use.
The performance is excellent if you use a pot compatible with an induction stovetop. However, using a non-compatible pot can significantly impact cooking times and taste. Lewis explains that there's also a learning curve: "Once you have the right cookware, it will take a little getting used to how fast they cook and how much temperature adjustment you have with them."
Sergey Nikolin is the president at Product Air Heating & Cooling, LLC, which he established in 2019 with his brother. He has extensive experience in electrical systems, HVAC and indoor air quality.
Electric vs induction cooktops: Which is best?
Ultimately, the best electric and induction cooktops will do what they promise—cook your food. However, how well you think they do this and which type suits you best depends on your needs.
Electric cooktops provide reliability and versatility but can be slow and inaccurate. Induction models excel in speed, precision, and energy efficiency but can be expensive investments.
The best choice depends on your cooking style, the types of dishes you make, and how much you're willing to pay for extra precision and speed.
Electric vs induction cooktops: What the Experts Say
As technology advances, several innovations are becoming more widespread or starting to emerge, particularly in the induction cooktop market.
"Smart induction hobs with built-in sensors and app connectivity are emerging, offering advanced temperature control and energy monitoring, which may appeal to tech-savvy buyers," according to Lewis.
“Some manufacturers are even developing induction systems that work under surfaces like stone or wood, allowing for a completely hidden cooktop, turning the countertop itself into a cooking surface,” adds Nikolin.
Electric vs induction cooktops: FAQs
Which cooktop is more energy efficient: electric or induction?
The energy efficiency of a cooktop largely depends on the model you choose, but induction cooktops are generally more energy efficient. They heat cookware directly, reducing heat loss. Electric cooktops lose more energy as heat is transferred from the element to the cookware, reducing efficiency.
How do the installation requirements differ?
"The main difference in installing an induction or electric cooktop compared to a gas cooktop is that often require a dedicated electrical circuit with higher amperage (40A-50A) and specific wiring configurations due to their higher power needs," says Sappok. "A 240-volt outlet is usually required, especially if replacing a gas stove."
A licensed electrician should ideally install electrical and induction cooktops.
Which cooktop is easier to clean?
Induction cooktops are easier to clean because their surface stays cool. This stops spills from burning or becoming baked into the hob. You just need to be careful not to scratch the surface or use abrasive cleaning products. This can impact the connectivity of the rings and affect the cooktop's performance.
