In Europe, induction stoves, including cooktops, can be found in 36.9% of homes.
Here in the USA, only 3% of homes use induction based cooking appliances!
Why, why, aren't American consumers getting on board with this superior-performing, energy-efficient, way to cook??
First, in case you aren't familiar with how induction works, I've linked a primer that explains just what happens during the cooking process:
The benefits of induction cooking are numerous:
1) Faster response times -with induction, you get the "best of both worlds". You get the ability to instantly change the temperature on the cooking surface a la gas, which is one of the most often praised benefits of cooking with gas. You also get much faster boil and heat- up times, but without the slow rise and slow cooling down that frustrates consumers on their traditional electric range and cooktops.
2) Most energy efficient cooking source - per Google, induction cooking is three times more efficient than gas, and 10% more efficient than traditional electric. As we all are more aware and more energy conscious, induction becomes the best way to go!
3) Safety- the cooking pan itself is the heat source (as opposed to a gas flame, or electric elements beneath the pan), therefore residual heat is minimal. I have an induction range at home. Sometimes, just to amuse myself, I'll put a finger on the stove surface right next to a hot saucepan. It still makes me smile when my finger doesn't burn!
4) Cleanup- because the surrounding cooktop surface isn't hot, boil-overs and spills don't burn and adhere to the surface, making clean up much easier.
(Also, many utility companies are now offering rebates to encourage their customers to step up to the more fuel-efficient induction ranges. Check your own provider to see whether you might be eligible for an incentive.)
And, yes, there are downsides of course.
1) The pans have to be magnetic!! (While I have found this to be the by far the biggest objection by customers against stepping up to induction, it really isn't the "Big Deal" some make it out to be.) Your pan either holds a magnet, and is thus induction-ready, or it isn't - there's no in-between. If you've purchased a set of cookware recently, it is most likely induction ready (you can normally tell by symbols such as the one pictured below on the cookware or the packaging,) If your pans are not magnetic, it's not that big a deal (or expense) to purchase a set. You can certainly look for a set of upscale pans with a superstar celebrity chef's endorsement and smiling picture, but you don't have to. My wife was able to find a perfectly useful pan set for under $200 online.
2) Heart issues. In rare cases, a person with a pacemaker should not use a magnetic powered induction range. Check with your health professional to see whether this may be an issue.
3) Resistance to new technologies. This seems to be a bigger overall issue then one would think. Traditionally, Americans tend to resist new technologies. Now the reasons for this are way, way outside the scope of my little blog, but numbers such as the stat I quoted at the beginning do support this.
For more thoughts on the objections, see the New York Times link below for more discussion.
https://www.nytimes.com/wirecutter/blog/why-dont-people-use-induction-cooktops/
I realize that for some people cooking is a dreaded chore, no different than vacuuming or mopping the bathroom floor.
But -- if you DO like to cook, and your kitchen is wired for electric (vs. gas), then ...
Seriously!! Why aren't you buying an induction range??