Why Are Induction Cooktops So Expensive?

Induction cooking is at variance with the thermal stove. We are all cognizant that thermal cooking involves flames and fire, but induction cooking can cook your food without flame. Such cooking involves magnetic induction. Heat is produced through magnetic flux which cooks your food. In existing time, more people are using an induction stove.

Stoves of flames are something getting old now. Many people are going to buy induction stoves, but they find that the costs are rising high. People are also faced with buying some new pots and pans to work with induction hobs. I recently wrote about this when I talked about using pressure cookers on induction hobs. Along with induction stove comes induction cooktops which transmit heat through a glass sheet.

Customers are frequently asking as to why induction cooktops are expensive to buy? For this, we must understand how your product works. This will justify the cost of induction cooktops you are going to buy. As you will read on, you will go through the details of an induction cooktop.

Induction Cooktops

An induction cooktop has a glass sheet which let’s heat to pass through it. It has an electromagnetic coil fitted under it. Let us now understand how an induction cooktop works. When you switch on the burner for cooking food, the coil fitted underneath lets electric current to run through itself.

As the electric current starts running through it, there is a magnetic field generated. Once you place a pan on it, the pan’s metal starts heating up by smaller currents. So basically, the pan is not heated up by the burner directly.

People are likely to use induction stove and induction cooktops because it lets you cook your food quicker than on a gas stove. On top of that, you will not get dark spots in the pan that are likely to appear with a gas stove.

Why are induction cooktops so costly?

Since induction cooktops are among new technologies, there are a number of reasons which contributes to high costs. Firstly, cooktops contain very high power.

The least power supply starts from 1300 watts. The more power involved, the higher its price will be. Secondly, you should review the size of the burner. If the size of the burner is big, then obviously, they will cost you more.

The biggest as to why cooktops are expensive is because of the safety it provides. You should be aware that while cooking, the burner heats up the pan, not the cooktop, making it safe to use.

What Type of Pressure Cooker Is Best for Induction Stove Tops?

Sometimes pots and pans are not enough for cooking. At times, you do feel the need of pressure cooker for certain foods to get cooked. If you possess an induction stove top, you should be sure on the type of pressure cooker you will be using. Using pressure cooker on an induction stove top is slightly different from a gas stove.

In a gas stove, the bottom of the pressure cooker has direct contact with heat which cooks the food, making flames their heat source. In the case of induction stove top, the bottom of the pressure cooker is the heat source itself that cooks the food inside.

On a gas stove, the entire pressure cooker is heated up while on the other hand, with induction stove top, only the base of the pressure cooker is heated up to cook your food.

Options to Choose the Best Pressure Cooker for An Induction Stove Top

You could choose from the following list of pressure cookers if you wish to buy one for your induction stove top:

  • Hawkins;
  • Pigeon;
  • Prestige;
  • Presto;
  • Presto canner.

To use a pressure cooker on an induction stove top, you must keep a few things into notice. Firstly, you should never put your pressure cooker on pre-heating. If you choose to pre-heat the pressure cooker, you might be serving burnt food to your family. Secondly, do not use high temperature as it will result in undercooked food, which again cannot be served to your family.

What Are the Things to Consider When Buying a Pressure Cooker for An Induction Stove Top?

When you go out to buy a pressure cooker for your induction stove top, you should consider a few things. Your pressure cooker should preferably have spring valve and float valve fitted in it. These valves help in creating less noise when cooking food.

Your pressure cooker should be made of stainless steel. Aluminum cookers can change the taste of your food which is why we suggest using a pressure cooker of stainless steel with iron at the bottom of it. Also, it should not have non-stick coatings. Such coatings can easily damage your utensil. Before buying a pressure cooker, make sure you go through its safety features.

It should include a locking device, holding a certain amount of pressure in it. The bottom line is, whatever cooktop you are using, go through every detail of its usage to avoid danger.

Can You Use a Pressure Cooker on An Induction Cooktop?

Pressure cooking on an induction hob is vastly different from cooking on gas or even an electric coil. With gas or coil, the heat is created through fire or an element, which is then transmitted to the bottom of the cooker, and then onto the whole cooker itself. This then eventually warms up the food inside, hence cooking it. With induction cooking, only the base of the cooker becomes the heat source itself, meaning that only the base is cooking the food inside.

You can reference this back to http://www.corriecooks.com/use-pressure-cooker-induction-cooktop/ to verify I’m on the right track here.
Here’s a video on using pressure cookers on induction cooking surfaces.

However, it is possible to use a pressure cooker on an induction cooktop. The pressure will build up much more quickly than when using gas or electricity, as induction means that nine-tenths of heat energy are condensed into the pot itself, whereas an electric stove only transmits about 47% of energy. Thus, using a pressure cooker with an induction hob will save you loads of energy!

The few things one needs to remember while pressure cooking on induction is:

1.) Not to preheat the cooker. This will result in burnt oil and blackened onions. It only requires a quarter minute to get the cooking base hot enough to start cooking. Get your flavorings sliced and ready first, then turn on the induction burner just a moment before you start putting in the ingredients.

2.) Don’t use a high heat setting to bring the pressure into the cooker. This will result in a tomato base sticking to the bottom of the cooker, and food being frequently undercooked. This is because, when heated at a high level, the cooker doesn’t have time to get rid of the air inside, resulting in a lower inside temperature.

3.) Bring the cooker to pressure on either medium heat, or keep it low, adding a few minutes to the usual cooking time.

4.) Don’t leave an overfull or broad cooker unattended just after you’ve changed the heat settings. The pressure might have built up inside, but the sides of the pot are still cooler than the base. Leaving it alone at that point would result in the inside pressure to drop, as the base’s heat is not sufficient to keep the food cooking/boiling. Stay for a few minutes to make sure the pot is completely heated throughout.

5.) Make use of the burner’s timer so that it turns off by itself when the time is right. This will save you a lot of hassle.

Is an Induction Cooktop the Same as a Glass Cooktop?

The induction cooktop is one which heats only the cookware in contact with it. It creates heat energy directly by creating an electromagnetic field which ignites the iron atoms in the pan and creates heat. Whereas, a glass cooktop or a ceramic cooktop consists of metal coils which are inside the tempered cooktop of glass. The metal coils are burned electrically and then transfer the heat to the pan, and thus the food is cooked.

Both the cooktops are different in their heating ways, but their main feature is to produce heat to cook food.

Related – Can you cook with a pressure cooker on Induction stove tops?

Below is a comparison of the induction and glass cooktops:

Safety Comparison

Induction cooktops are much safer as compared to the glass cooktops because induction cooktops only heat the pans and the rest of the cooktop remains cool, so there is no chance of getting accidental burnings. While the glass cooktops transfer the heat electrically which may cause the cooktop also to become hot.

Cooking Time Comparison

Time comparison – An induction cooktop cooks food faster as compared to the glass cooktops. The process of induction initiates heat instantly, and the pan heats up, and the food instantly comes to a boil. Thus, this reduces the cooking time. Whereas in glass cooktops, the heat is produced by electrical force when the coils heat up, so the cooking and heating process takes more time.

Heat comparison

Induction cooktops are very efficient as the heat is generated quickly and only the pan is heated up, so there is no room for the escape of heat. In the case of glass cooktop, it takes the time to heat, so a certain amount of heat escapes the cooktops. Glass cooktops also becomes hot in other places and retains the heat for a period after the switch has been turned off.

Cleaning Comparison

Both the induction and glass cooktops have a flat and smooth surface, so cleaning them is very easy. However, in the case of a glass cooktop, the rest of the area of the cooktop also heats up so spilled over or boiled over food may become baked on it due to heat which will be difficult to clean. In the case of an induction cooktop, the rest of the cooktop remains cool, so even if food spills over, it does not become baked or stuck. So, cleaning an induction cooktop is very easy, you just have to wipe with a damp cloth.

Cost Comparison

The initial cost of an induction cooktop is high and costly, but over the time it is cost efficient and fewer bills. While a glass top may be cheaper than the induction cooktop but it’s after costs are more.

Do Induction Cooktops Need Special Cookware?

Induction cooking involves cooking food through electricity and magnetic fields. Nowadays, more people are opting for induction cooking rather than cooking food on a gas stove. If you own an induction stove, you must also have an induction cooktop. An induction cooktop is made of glass. It is just like a sheet to be spread out on the stove.

It can transmit heat from the burner to the pan. Most importantly, having an induction cooktop is advantageous. Why? It is because induction cooktops are safe to use. On top of everything, an induction stove can cook your food faster than a gas stove. So, most people recommend using an induction stove.

As you will be purchasing an induction cooktop, you must also look into the directions to use it. You should be aware of what cookware should be used on the induction cooktop. Here, we are going to give detailed information on the dos and don’ts while using an induction cooktop.

For instance cooking with a pressure cooker on induction burners means you have to use a stainless steel pot which you may or may not have.

What Kind of Cookware Must Be Used for Induction Cooktops?

One must already know that an induction stove cooks food without any direct contact with the burner. An induction stove has a coiled wire which generates heats, heating up the pan. If you have an induction cooktop, you must keep one thing in mind that the cookware you use should be of magnetic material. Any pot or pan which is made up of any magnetic material can work on an induction stove and induction cooktop.

Basically, the reason why the magnetic material is used is that electrons can move through it, creating an electric current which produces heat to cook your food. The magnetic materials which could be used for cooking an induction cooktop are steel, cast iron or magnetic stainless steel (but this must contain some amount of iron in it). Also, ceramic-clad and pots that are enameled can work with an induction cooktop since they have small amounts of iron in it.

When your magnetic pots sit on the glass top surface of the induction hob the magnetic field is what heats up the pan.

Pots Which Will Not Work on An Induction Cooktop

It is obvious that materials which do not have magnetic material in them will fail to work on an induction cooktop. Precisely, glass, copper and aluminum pots and pans will not work on this system unless they have a layer covering made up of magnetic material. If they do not contain any magnetic material, your food will not cook.

Are Induction Cooktops Better Than Electric?

Induction is the process of transferring heat energy to the area in contact with it. Induction consists of electromagnets that transfer the energy to the pans in touch with it and cause the iron atoms in the pan to create heat energy, thus cooks the food this way.

Induction cooktops are super energy efficient and when you use pressure cooking on induction hobs the energy efficiency is enhanced even more.

The term induction is not a new concept, however, in the case of induction cooktops, it is gaining immense popularity nowadays. You would think that “why induction cooktops” when you have the conventional electric cooktops? Well, the answer to this is that how often have you burnt your hands on the electric cooktops? Or why are you more careful with electric cooktops when kids are around?

The new technology of induction cooktops is far better than electric cooktops. The benefits are listed below:


When it comes to cooking, safety comes first. In the case of electric burners, you have to be careful that you don’t burn your hands or stop the kids from touching the cooktops as they are hot. But in the case of induction cooktops, you do not have to worry at all. Induction cooktops only heat the pan (so long as you use the right type of pan for induction technology) which is in contact with the burner, the rest of the cooktop remains cold. Another safety feature of the induction cooktops is that it automatically switches off, so you need not worry about touching the burners after taking the pan off. Also, you can touch the burner within seconds after cooking and removing the pan because it goes back to its regular temperature within seconds, unlike the electric burners which stay hot for a long time. So, in the case of induction, there is no chance of accidents.


An induction cooktop heats pans and other cooking stuff much faster as compared to the electric cooktop. It is because of the process it creates heat energy through exciting the iron atoms in the pan the heat is transferred quickly to the food in the pan. In the case of electric, the heat is created indirectly so it takes the time to heat up.

Energy Efficient

Induction cooktop efficiently saves energy and also your cost of bills as compared to electric cooktops. It transfers heat to only the cookware in contact with it, so no heat is lost. It heats up quickly so less energy is used and less electrical bills.


Cleaning an induction cooktop is extremely easy, you just need to wipe it with a damp cloth and nothing else. As the cooktop or surrounding area does not heat up, so if food boils over, there is no baked and stuck food in the cooktop like electric burners so easy maintenance of induction cooktops.