Ready for Induction? Here's What You Need to Know.

Our monthly newsletter plus an interview with Appliance Whisperer, Rachelle Boucher.

Induction stoves have been the talk of the town this year. Multiple studies have cited the dangers of burning gas in the home and users are celebrating the safety, control and speed of induction cooking. Only 3% of US homes currently have induction, but the market grew over 40% in the last two years, and 70% of homeowners say they would consider induction for their next stove.

We’ve cooked with induction since 2018 and are happy to share our induction love and what to consider when making the transition. As a bonus, check out our interview with a professional chef and induction expert.

Induction Stoves, How Do I Love Thee? Let Me Count The Ways …

The ability of induction ranges to eliminate the need for gas piped to your home, and help transition the economy towards all-electric clean renewable energy, makes them a game changer, and what we call a “big move” in our series Decarbonize Your Life.

Our family has been cooking with induction for the last five years and see all pros, and only one con, when it comes to this technology that is undoubtedly the future of cooking. Benefits include:

• Environmental

• Health

• Safety

• Control

• Speed

Read our article about these benefits, how induction works, and our experience making the transition.

What to Know When Buying Induction

In our next article, we assume you’re convinced and share all the things to know when transitioning to induction. You’ll need to consider:

• The type of induction cooktop

• Electrical capacity

• Compatible cookware

• Range hoods and venting

• Price point

Read our article to help you plan for your induction purchase.

Chef Rachelle on Induction Cooking

Rachelle Boucher is a professional chef and “appliance whisperer” who has been cooking on all types of stoves for years. She co-founded Kitchens to Life to “Elevate the electric kitchens conversation, educate stakeholders about today’s remarkable cooking options and facilitate the adoption and enjoyment of electric kitchens for performance, people and planet.” She currently works for on the Building Decarbonization Coalition’s kitchen electrification initiative.

Read our interview with Chef Rachelle.

Related Electrify Now Videos

In our most popular induction video, chef Rachelle Boucher shares the joy of cooking with induction in a live cooking demonstration. Watch here.

Experts at Frontier Energy share performance advantages of induction, pros and cons of cooktops versus ranges, insights on brands and models and induction costs. Watch here.