Induction is the process of heating the metal that pots and pans are made of by “inducing” an electromagnetic current within the metal cookware. Because this technology is so powerful and efficient, an induction stove can heat your pots and pans almost instantly. What makes this so unique is that an induction stove causes a pan to create its own heat, so the cooktop surface stays significantly cooler compared to a gas or electric cooktop.

This is a much more efficient process than traditional gas heating—75-80% of the heat made by induction goes directly to the food [pdf] (with an electric range, it’s 40-50% for small vessels and 80-85% for large vessels; for gas it’s only 30-42%).

Induction cooking allows for even finer temperature control, especially at low temperatures, than gas. Induction units are topped with one continuous piece of hardened glass, so they’re also easy to clean.

Induction cooktops use less energy overall, and that energy isn’t being supplied by fossil fuels. This makes them an excellent choice as part of an overall strategy to eliminate fossil fuels in your home to help address climate change.

Only cookware susceptible to a magnetic current can be used on induction cooktops. Most stainless steel cookware works fine, but glass, copper and aluminum cookware won’t heat up.

As of April 2024, there is a $100 rebate through NYSEG for induction cooktops.

To learn more, read this Cornell Cooperative Extension of Tompkins article on induction cooktops or NYSERDA’s Induction Cooking 101 page or check out this ReWire America page. Watch this helpful video on induction cooking or view the video below. Read here for NYSERDA’s induction cooking buyer’s guide.