Why RACV Club chefs cook with induction cooktops

Why RACV chefs love induction cooktops

Induction cooktops are safe

“Induction cooktops are safer than gas or electric cooktops,” Camillo says. “Induction cooktops only produce heat when a pot is sitting on top of the element that's switched on, so the surrounding areas stay cool to the touch.”

That’s because induction cooktops heats using electromagnetism: heat is transferred directly to the base of your cookware rather than heating the cooktop surface itself.

This safety feature is useful both at home – especially if you have children or pets who might touch the cooktop – and in commercial kitchens, where multiple people are working around cooktops. The heating method also prevents too much heat from escaping into the air, keeping kitchens cooler.

Induction cooktops are fast and efficient

“Over the past few years, induction technology has caught up so that temperature changes are fast, if not faster, than gas. You also have minute control over temperature, which allows for better and more even cooking results,” Camillo says.

Induction hobs are powerful and precise, allowing both amateur and seasoned cooks to heat food quickly with perfect control. You can also drop the temperature quickly – useful if you need to stop a pot boiling over or save food that’s close to burning.

Induction cooktops are sleek and easier to clean

“Induction cooktops also give you a sleeker and more modern look,” Camillo says. “They’re easier to clean and look great to guests in a show kitchen or customers in an open restaurant kitchen. At home, they can even disappear into your benchtop. Some you don’t even realise are there.”

Cleaning is also quicker and easier. Induction cooktops can be wiped down within minutes of turning off the element or stove top, without the risk of burns associated with gas and conventional electric stove tops. A quick clean also stops food spills hardening and odours setting in.

Induction cooktops are cheaper to run

“Induction cooktops are a great choice as they are cheaper to run," Camillo says. This is especially important because of rising gas prices. Induction cooktops must run on electric power, which can be supplied via solar panels or carbon-neutral electricity.

Remember, however, that any cookware you use on induction cooktops must be made from ferromagnetic materials like iron, cast iron, enamel or magnetic-grade stainless steel. “Generally, we did not have to introduce new pots and pans to the kitchen, as most of our cookware was already stainless steel and suitable to use with induction," Camillo says. "All pots and pans you use with induction cooktops need to be sturdy, flat and have some magnetic or iron content in them."

Professional installation

Cooktop installation isn’t just about plugging in a new appliance. If you decide to install a new induction cooktop at home, you'll need the services of a professional licensed electrician, along with a licensed plumber if you need to disconnect a gas line. You may also need a cabinet maker if you need to modify the exisiting cooktop location.