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I hear a frequent comment of scratching on glass/ceramic cooktops both induction and resistance. I think it is most often used by the pro gas folks to try to disqualify any form of cooking other than an open fire with cast iron grates. Glass/Ceramic is as hard or harder than any cookware you place on it so it shouldn't ever scratch under normal use as long as it's kept clean. I suppose if one had sand on the cooktop and ground a cast iron skillet into it. I use single edge razor blades on my glass resistance cook top and they never scratch nor has any of my cookware.

Efficiency of induction vs resistance will be somewhat higher. The heat is more focused in the cookware with induction but there is some loss in the electronics and the coils. Of course for the energy you pay for gas is the lowest efficiency. It would be interesting to know what the total efficiency for electric vs gas cooking is taking into account generation and transmission losses. But in the grand scheme of things us home cooks really don't use that much energy to cook no matter the source.
 
Thanks

Thanks Tom,

I will definitely consider installing a small induction burner next to the traditional electric cooktop. Do they generally use 110 or 220 power?

Best,
Sarah
 
I haven't tried induction yet

However, this summer I got a new, and much loved and used, AIR FRYER oven.  
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My life is forever changed. lol

 

I wasn't even specifically looking for an air fryer oven, I was only looking to replace my old portable oven but thought why don't I try this air fry feature that I've heard about.  I had no idea what all the hoopla was.

 

I ordered it online and during the shipping time I watched some vids on how to use it and by the time it arrived I was so excited to try it.

 

Perfect food in half the time.  I haven't even tried all the recipes you see in the videos.  Just making the things I usually do is incredible.  I feel as though I'm a junior chef now.   lol.  Best $90 I've ever spent on a cooking appliance.  And so easy to keep clean.

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As for induction cook top

It seems like it's a great idea. 

 

Here's my stove.  I actually have two.  They both work fine but I haven't had the need for one of them for at least six months so its in the cabinet.  I mainly use it to melt butter for popcorn, sometimes make soup or beans, and sometimes to boil water for rice. 

 

Last winter, while in Florida, there were 3 nights when the temp was going to go below freezing.  I wanted to keep my potted plants from freezing so I put the plants under the patio table, put a tarp over it making a tent, and put one of these under there on low to keep it warm. And it worked.

 

I'd love to try the induction but: I don't think I can use my copper bottom Revere Ware pans on that from what I've read.  Also, how does it do with melting butter?  I can't have scorched butter.

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Good news and hopefully not bad news Bob

Just posed the question to our old friend Google and like the know-it-all our non-binary friend seems to be, it gave me what you see below.

 

I hope Bob that by "get rid of" your pans you meant box them up and put them in the garage.

 

Apparently, if one has a "converter disk" they can then use their non-metalic metal cookware.  I just checked and my pans fail the magnet test so if I'm going to keep them (yes I certain will as they aren't made anymore and are apparently going up in value) I would need to get a disk to make them work.  

 

I grew up with pans like these.  I think I've always had revere ware and except for an embarrassing  "Visions" experiment in my early 20s, I've never swayed from my revere ware.  Visions- It looked cool in the commercial but everything stuck to it and it scratched and distorted easy too.  

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induction burner for $50

It seems like I've seen them for even less.

 

I think though I could do double duty with this.  It could also work as a drone heli-pad.  What do you think?
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Yes, I boxed them up, but I got a nice tax deduction for donating them to Good Will. I knew they wouldn't work with induction and my opting for induction also involved safety as I got oolder and dealing with an induction disc under Reveware wasn't something I wanted to deal with, especially needing 2-4 burners simultaneously. And I"d had some pieces for 40 years at that point and I was getting tired of them and there were some sentimental pieces that my cousin didn't want of her grandmother's either. I love my Cuisinart MultiClad Pro never felt that way about my Revereware. It was a reasonablely price SS type of cookware that wasn't nonstick, which I detested.
 
Hello Sarah!
Have 20 amp 120 volt circuits run for anyplace you might want to use a 120 volt induction cooker. I was extremely lucky in that the people who redid my kitchen put in many duplex outlets above the counters with 4 outlets in each one and each of the 4 outlets is on its own 20 amp 120 volt circuit. Wonder worker Jeff_Adelphi wired my 240 volt outlet for the 3000 watt cooker from the legs of the terminal block in the back of my range. All I had to do was hold it at an angle to keep it from falling forward.

Have a wonderful weekend.
 
A few years ago, a friend loaned me a Nuwave induction cooktop. I used it once and was hooked after that. So much so, that 4 years ago I purchased a Frigidaire professional induction range. It was too expensive to install a gas line into the kitchen for a gas range, so this was my alternative. I am hooked on induction ranges. We sold the house that had the Frigidaire professional when we moved here to Florida. I replaced the Samsung electric glass cooktop with another Frigidaire, this time the gallery model. It's not as nice as the professional, but it still works pretty well.

Induction is the way to go if you were unable to have a gas range.
 
Induction was the only choice as far as I was concerned being in an all-electric house.
I held onto the original 1984 Hotpoint range until induction arrived on the scene, I really didn't want radiant heat glass top. Induction is so much safer too. I just wish Frigidaire offered another alternative to double oven induction ranges aside from GE and KitchenAid. Mike, that's qite a change from Nashville to Florida!!
 
Still using my Duxtop 1800W cooktop.  I'm not sure how many years it's been...5 maybe?  Tony got hurt in '17 and I had it before then.  I'm toying with running a 240V plug-in.  For our Thanksgiving meal we had to resort to using the 5 gas burners...too many things to do at once.  But I now have the black cutting board top back on the surface to cover the burners and keep the stove top clean.  It also gives me more usable counter space when not using the gas burners.
 
I've considered buying one of those high power (3600 Watts) burners but decided against it. My four burner single phase has a booster function that can be used on one burner only. The manual doesn't say anything about the power with that function. However it must be close to 3000 Watts. And I also have a single Ikea 2000 Watts burner. Given the fact that induction is way more efficient than traditional burners it's more than adequate. Even when suitable for induction, too much power can still damage a pot when used on too much heat. Some shops with cooking utensils warn against the use of a booster function. A lot of power is nice, to have available but in a lot of cases to be avoided too.
 

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