In midsummer we made a major cooking change at Winding Pathways when we bought an induction stove. For 50 years we’d been cooking on a gas kitchen range, so we faced a learning curve.

Induction stoves work by creating an electromagnetic field below a smooth glass surface that energizes magnetic cookware above. Induction heats quickly and precisely.

Motivation to Buy Now

We’d been thinking about swapping gas for induction for some time, encouraged by our friend Sigrid Reynolds. She had used hers for several years. When we learned that the new Federal Budget would eliminate tax credits for energy efficiency items at the end of 2025, we checked around at several stores that sell induction stoves. We chose Slager Appliance store in Cedar Rapids. Their prices are competitive and their information, stove options and customer service excellent. Because we cook simply we settled on a basic model that also has an intriguing feature of an “air fryer”, an easy wash removable oven tray in the conventional oven.

Reasons We Decided to Switch

• First, induction stoves are amazingly energy efficient. We always seek ways to reduce our consumption of fuel, especially fossil fuels.
• Second, we knew that induction stores heat food and water quickly and allow precise temperature control.
• Third, we could capture Federal tax credits.
• Fourth, safety. There is no open flame or electric coils that stay hot. Induction stoves heat cookware and their contents, not the stove surface. The stove surface heats stainless steel pans and contents but quickly cools. Touch it by mistake after removing a pot and a burn is unlikely. If a burner is accidentally turned on without a pot above it won’t heat up.

Induction Stoves promote clean indoor air

For years we’ve used gas fueled camping stoves with instructions stating to only use them outdoors where there’s plenty of fresh air. Why, then, was it safe to burn similar fuel indoors on our kitchen stove? Kitchen gas stoves emit pollutants into a home’s air.

Induction stoves don’t, so our stove promotes clean indoor air.

Smooth top of induction stove makes easy cleaning.

Induction Stove Considerations

Along with the many benefits of induction stoves, customers need to consider the changes involved. The first is visible in the appliance store. They cost more than comparable gas or conventional electric stoves. Since they work by magnetism our old trusty copper bottom pots and pans wouldn’t work on induction. So, we gave them away and bought new magnetic stainless-steel pans. Fortunately, our time-tested cast-iron skillets work great on induction.

Most induction stoves run on 220 amps of electricity. We only had a 110 line to our former gas stove, so we hired a Munson Electric Company electrician to run a 220 line to our stove location.

The Learning Curve

As soon as our new stove was installed, we faced a learning curve. The stove’s quick heating ability took getting used to. It boils water in a flash. However, turn the dial down….or up….and the stove responds instantly with less or more heat without the lag common in other stoves. We learned to stay close in the kitchen and mind the progress of the cooking.

Cleaning and Bills

Another part of the change to an induction stove was cleaning it. We wipe down the stove top and inside after each use, and use prescribed materials to regularly wipe to top.  These tasks take only a few minutes and leave the stove looking great. We chose knobs vs. total “push button” so we can look back when leaving the kitcher or house, see the knobs upright and that nothing is left on the stove and know with assurance all is safe.

Our electric usage and bill may rise some. Our gas usage will decrease.

We also make sure nothing is left on the stove top when we are not cooking. This simple technique ensures more safety.

We’re still getting used to it but we like our ultra-modern efficient induction stove.