An induction cooktop is an electric cooktop that heats the pan directly with a magnetic field instead of heating a burner first. A copper coil under a smooth glass-ceramic top creates the field, the base of a magnetic pan turns that energy into heat, and the food cooks in the pan while the glass itself stays much cooler. People also call it an induction stove, induction stove top or induction hob.
I’ve cooked on induction for 9 years, first on a Frigidaire Gallery and now on a Bosch 800 Series, and I’ve tested more than 20 induction cooktops for this site. Here is what induction cooking is, how it differs from the cooktop you have now, and whether it’s right for your kitchen.
Induction cooktop in 30 seconds
- It’s an electric cooktop that heats magnetic cookware directly.
- A copper coil under the glass creates an alternating magnetic field, which makes heat inside the pan’s base.
- The surface is smooth glass-ceramic and gets warm only from the hot pan.
- Cookware must be magnetic, such as cast iron, carbon steel and most stainless steel.
- Built-in models use a 240-volt circuit; portable burners plug into a 120-volt outlet.
- About 85% of the heat reaches the pan, compared with about one-third for gas, according to ENERGY STAR.
- It boils water in nearly half the time of gas or radiant electric, according to ENERGY STAR.
How an induction cooktop works
An induction cooktop works by making the pan its own heat source. Here is what happens when you set a pan down and turn a zone on:
- Electricity flows through a flat copper coil under the glass.
- The current switches direction thousands of times a second, which creates a changing magnetic field just above the glass.
- That field sets up small electric currents (eddy currents) inside the base of a magnetic pan.
- The pan’s metal resists those currents and heats up, and the heat moves into the food.
- When you lift the pan, the zone stops heating. Many cooktops detect this and switch the zone off.
Because the heat starts inside the pan, there’s no red-hot burner to warm up or cool down. When I turn my Bosch from boil to low, the bubbling in my pasta pot calms within a couple of seconds, much like turning down a gas flame. For the science in more depth, read how induction cooking works.
Types of induction cooktops
Induction comes in three main forms. They all heat the same way; they differ in size, power and installation.
| Type | What it is | Power | Typical size | Best for |
|---|---|---|---|---|
| Built-in induction cooktop | Drops into a counter cutout; no oven | Dedicated 208/240-volt circuit, usually 30–50 amps | 24 inches, 30 inches, 36 inches | Kitchen remodels and cooktop replacements |
| Portable induction cooktop (induction burner, hot plate) | One or two burners that sit on the counter | Standard 120-volt outlet, up to 1,800 watts | About 11–14 inches wide per burner | Trying induction, small kitchens, dorms, RVs, extra burner |
| Induction range (induction oven) | An induction cooktop on top of an electric oven | 240-volt circuit | 30-inch is most common | Replacing a whole stove |
On an “induction oven” or “induction range,” only the cooktop is induction; the oven below is a normal electric oven. When you’re ready to shop, read Best Induction Cooktops and Best Portable Induction Cooktops.
Induction vs electric and gas cooktops
The main difference is where the heat is made: gas makes a flame under the pan, a radiant electric cooktop heats a coil under the glass, and induction heats the pan itself.
| Induction | Radiant electric (glass top) | Gas | |
|---|---|---|---|
| Where heat is made | In the pan | In a coil under the glass | In a flame under the pan |
| Speed to boil | Fastest | Slowest | In between |
| Response to a setting change | Almost instant | Slow (the coil stays hot) | Instant |
| Energy reaching the pan | About 85% | Less than induction | About one-third |
| Surface after cooking | Warm from the pan | Very hot | Hot grates |
| Cookware | Magnetic only | Any flat pan | Any pan |
| Indoor air | No combustion | No combustion | Burns gas indoors |
The efficiency and boil-speed figures come from ENERGY STAR. Gas burners also release nitrogen dioxide (NO2) indoors; a 2024 Stanford study estimated typical gas and propane stove use raises average yearly NO2 exposure by about 4 parts per billion. For full comparisons, read Induction vs Electric Cooktop and Induction vs Gas.
How to tell if a cooktop is induction
Not all glass-top stoves are induction. Most smooth glass cooktops are radiant electric, which glow red when on. Three quick checks:
- Look for the word “induction”, which is usually printed on the glass or the model label.
- Turn on a zone with no pan. A radiant zone glows red; an induction zone stays dark and usually flashes a “no pan” symbol.
- Try the paper towel test: on induction, a paper towel under a boiling pan won’t scorch, because the glass only gets warm from the pan.
What cookware works on an induction cooktop
An induction cooktop only works with magnetic cookware. If a fridge magnet sticks firmly to the flat base of your pan, it will work. Cast iron, enameled cast iron, carbon steel and most clad stainless steel work; plain aluminum, copper and glass don’t, unless they have a magnetic plate in the base. Look for the coil-shaped “induction ready” symbol on the box. When I switched, 7 of my 10 pans already worked; I replaced a nonstick skillet and two aluminum saucepans. Full list: what cookware works on induction and cast iron on induction.
Is an induction cooktop good? Pros and cons
For most home cooks, yes: induction is fast, precise, efficient and easy to clean. The trade-offs are cookware, cost and a learning curve.
Pros
- It’s fast: my quart of water boils in under 3 minutes on boost.
- It’s precise: heat changes almost instantly, and low simmers are easier than on radiant electric.
- It’s efficient: about 85% of the energy reaches the pan.
- It keeps the kitchen cooler, because less heat escapes into the room.
- It’s easy to clean, because spills don’t bake onto a red-hot surface.
- It’s safer around kids: there’s no flame, and zones won’t heat without a pan.
Cons
- It needs magnetic cookware.
- Built-in models cost more than radiant electric and may need a new circuit.
- The fan hums, and some pans buzz on high.
- The glass can scratch if you slide heavy pans.
- Low settings on some models pulse on and off.
Why do some people say induction cooking is bad? Usually because of the buzzing, the cost of new pans, or a cheap model that couldn’t hold a simmer. For more, read Induction Cooktop Pros and Cons and Is Induction Cooking Safe?
Power and cost
A built-in induction cooktop needs a dedicated 208/240-volt circuit, usually 30 to 50 amps depending on the model, installed to your local code. A portable induction burner plugs into a regular 120-volt outlet and is limited to about 1,800 watts. Built-in prices vary widely by brand and size; portable burners cost far less. Details: electrical requirements · how much an induction cooktop costs.
Who should get an induction cooktop?
- Get one if you want faster cooking, easy cleanup, no gas in the house, or a safer cooktop around children.
- Try a portable burner first if you’re unsure, rent your home, or want to test your pans.
- Think twice if you love cooking with a round-bottomed wok over a flame or own a lot of copper and aluminum cookware.
FAQ
What is an induction cooktop?
An induction cooktop is an electric cooktop that uses a copper coil and a magnetic field to heat magnetic cookware directly. The pan heats the food, and the glass top only warms from contact with the hot pan.
Is an induction stove the same as an induction cooktop?
People use the terms interchangeably. Strictly, a cooktop is just the cooking surface, while a “stove” or “range” also includes an oven. On an induction range, only the cooktop is induction.
Do induction cooktops get hot?
The glass gets warm from the hot pan, so it can burn you right after cooking, but it doesn’t glow or stay as hot as radiant electric. Watch the residual-heat indicator before touching it.
Are all glass-top stoves induction?
No. Most glass-top stoves are radiant electric, which glow red when on. Induction zones stay dark and only heat magnetic pans.
Are induction cooktops good?
For most home cooks, yes. They’re fast, precise and easy to clean, and ENERGY STAR says about 85% of the energy reaches the pan. The trade-offs are magnetic cookware and a higher price than radiant electric.
Do I need special pans for induction?
You need magnetic pans. If a magnet sticks firmly to the base, the pan will work, and many pans you already own probably do.