To Induction Cooktop Or Not To Induction Cooktop

Okay, so you know how everyone’s talking about induction cooktops lately? They’re super quick, safer than gas, and way more energy-efficient—which is why they’re popping up in kitchens everywhere. But are they the right choice for you and me? Here’s some stuff to think about!

So, what’s induction cooking anyway?

Basically, instead of heating a coil or flame and then transferring that heat to your pan, induction stoves use magnets (yep, magnets!) to heat your pots and pans directly. Your pan literally becomes the burner. That’s why they’re crazy fast and super efficient.

But—do your pans even work on induction?

Here’s the deal: not all cookware works. You’ll need magnetic stuff like cast iron, stainless steel, or those gorgeous enamelled pots (think Le Creuset vibes). If a magnet sticks to the bottom, you’re good to go. If not… sorry, but that pan is out.

Why people are obsessed with induction (aka the pros):

• Cleaner air: Gas stoves actually put nasty stuff in the air—methane, particulates, all that yuck. Induction avoids that, so your kitchen air is fresher.
• Safety: You can’t leave the stove on! It only turns on when you put the pan on the stove top and turns off immediately you take the pan off. Also, no flame = no accidental fires. The surface stays cooler too, so you’re less likely to burn yourself (or melt a tea towel).
• Energy efficiency: Almost all the heat goes straight into your pan instead of escaping into the room—so it cooks faster and uses less energy.
• Speed and control: It heats up like, two or three times faster than gas. You can dial in a super specific temperature, and when you switch it off, it stops instantly. No more waiting around or dealing with pots boiling over.
• Easy cleanup: Smooth glass top, no knobs or coils—just wipe and done. Plus, because the surface doesn’t get hot (except under the pan), splatters don’t get baked on. Win.

But it’s not all perfect (aka the cons):

• Price tag: Induction stoves can be pricier upfront, and if your cookware isn’t compatible, you might need new pots and pans. (RIP, your beloved copper set.)
• Learning curve: They cook fast. Like, really fast. So it takes a little getting used to if you’re used to gas. Also, they have these sleek touchscreens that turn off when you lift the pan—so don’t freak out the first time that happens.
• Installation cost: My advice is to call the experts. Installation cost can depend greatly on what appliance you are replacing, gas or electric. If you have a gas cooktop you’ll need a gas plumber and an electrician. Your gas will need to be capped off and you will need a new electrical feed running back to your power board. If you have an existing electric cooktop don’t make the assumption that this will be a straight swap over as an induction cooktop will require a larger than normal feed than is used for standard electric cooktops and ovens. Not sure? Call us on 1300 211 401 and we’ll be happy to help.

Honestly, induction cooktops are such a game-changer if you love speed, safety, and saving energy. They’re perfect if you’ve got a busy household, care about the planet, or just love having the latest cool tech in your kitchen.

That said—if you’re on a tight budget or super attached to your favourite non-magnetic pots and pans, it might be worth pausing to weigh up the pros and cons before you dive in.

If after reading this you still aren’t sure, give Powerstate Services a buzz. They’re a family-owned SA business and literally the go-to for installing appliances. Whether you’ve already bought your new induction cooktop or you want them to supply and install one, they’ll sort you out.

☎️ 1300 211 401 or 0433 204 446
📧 info@powerstateservices.com.au

Here’s to healthier, quicker cooking for all of us!

Cheers,

Your Trusted Tradies Wife!