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Induction Stoves

The great thing about electric and induction stoves is that they are healthier for children than gas cooking stoves. Cooking with a gas stove increases the risk of current childhood asthma by 45%.

 

HOW DO INDUCTION STOVES WORK?

Induction cooking heats by electrical induction. A pot or pan must be made of cast iron or stainless steel to create a magnetic field. Copper or aluminum pans do not work unless they have additional stainless steel layers added onto the bottom that are magnetic. The rule of thumb is that if a magnet will stick to the bottom of the pot or pan, it will work on an induction stove. When a cooking pot is placed on top of an induction burner, an alternating current is passed through it, creating a magnetic field. The pot heats up but the burner stays relatively cool. Because it is the pot that is heated, it cooks food faster. Water boils in about three minutes. Induction stoves are very precise and respond quickly to temperature adjustments.

 

Is an Induction Stove Right for You?

If you love the control of gas cooking, try an induction stovetop instead.

  • The temperature control of induction is just as fine as gas but more consistent.
  • Food cooks up to twice as fast.
  • The stovetop is easier to clean.
  • It is harder to burn yourself so it is safer for children to be around the stove.
  • There are no explosive gases or toxic chemicals from gas in your kitchen so it is healthier for your children. Cooking with gas increases the risk of current asthma in children by 45%.
  • It reduces carbon emissions. In Massachusetts, using an induction stove instead of a gas one cuts your cooking carbon emissions in half.

 

Professional chefs love it!

What do professional chefs think about induction stoves?

Team Induction vs Team Gas

The Future of Cooking

Induction Cooktop

 

Gas Stoves & Indoor Air Pollution

Health Effects from Gas Stove Pollution
A new report, coauthored by PSR, documents dangerous levels of indoor air pollution from gas stoves. The report presents scientific evidence that gas stoves release several hazardous pollutants, notably nitrogen dioxide and carbon monoxide.

Webinar: Indoor Air Pollution from Your Gas Stove
Representatives of Physicians for Social Responsibility, Rocky Mountain Institute, Sierra Club and Mothers Out Front report on the most important findings of this report.

 

How much does an induction stove cost?

Costs vary widely depending on model and features.

  • Single induction burner: $50 – $300+
  • Induction cooktop: $800 – $3000+
  • Induction range: $1000 – $9000+

 

Are induction stoves safe?

Some people worry that induction stoves are unhealthy because of the electromagnetic fields used to heat pans, but in general, you don’t have to worry about electromagnetic fields (EMFs) from an induction stove. They are non-ionizing and do not damage DNA or cells directly.1 They give off intermediate frequency EMFs. The National Cancer Institute,2 Institution of Engineering and Technology,3 the European Commission Directorate-General of Health and Consumer Protection,4 and the World Health Organization5 have concluded that these EMFs are not harmful to humans, though studies are ongoing. Studies that explored the effect of induction stoves on pacemakers found mixed results.6,7 If you have a pacemaker, consult a physician before buying an induction stove. If the EMFs from induction stoves still give you pause, you can always choose a traditional electric stove instead of an induction stove.


1 Electromagnetic Fields and Cancer.

2 Electromagnetic Fields and Cancer.

3 Electromagnetic fields and health.

4 Possible effects of Electromagnetic Fields (EMF), Radio Frequency Fields (RF) and Microwave Radiation on human health

5 Electromagnetic fields and public health.

6 Hirose, M, Hida, M, Sato, E, Kokubo, K, Nie, M and KobayashiI, H. Electromagnetic Interference of Implantable Unipolar Cardiac Pacemakers by an Induction Oven. Pacing and Clinical Electrophysiology, 2005. 28: 540–548. doi:10.1111/j.1540-8159.2005.09565.x

7 Rickli, H, Facchini, M, Brunner, H, Ammann, P, Sagmeister, M, Klaus, G, Angehrn, W, Luechinger, R and Duru, F. Induction Ovens and Electromagnetic Interference:. Pacing and Clinical Electrophysiology, 2003. 26: 1494–1497. doi:10.1046/j.1460-9592.2003.t01-1-00216.x