Induction or Gas? The No-Sweat Switch
Yes, you can stop burning gas in your home or rental. Learn how to cook smarter (without frying your pans).
Thinking of ditching your gas stove after reading last week’s newsletter? Here’s what you need to know before you make the jump.
In this newsletter, you’ll read about
what’s the right (and wrong) cookware for an induction stove,
whether switching from gas to induction requires learning new cooking tricks,
how you can reduce air pollution in your home even if you can’t get rid of your gas stove,
and how you can take action if you want to turn electrifying kitchens into a movement.
Wait, indoor air pollution? If you missed the start of this month’s series about stoves, read Induction or Gas? Why this change in your kitchen pays off and learn why gas stoves are considered a health hazard, plus a driver of climate change.
Good news: Just like last week,
will provide pro tips to improve your cooking. She is the chef behind the book Zero Waste Kitchen, and I highly recommend her newsletter Zero Waste Chef.Bonneau has been cooking on an induction stove for about two years – like me. Unlike me, she has been doing lots of demos. So I asked her what people ask about the most. Wanna guess? It’s cookware and kitchen skills. Let’s dig in!
What kind of pots and pans will work on an induction stove?
Induction stoves work through magnetism, so guess what? You need cookware that responds to a magnet. That means it either contains iron, or it has a magnetic layer. Some manufacturers include these layers on the bottom of otherwise non-magnetic cookware.
Aluminum, for instance, is not magnetic on its own, neither is full copper or glass/ceramic pots. On the other side, cast iron pots will work without any extras. Many steel pots, too. Check labels - or better yet, bring a magnet!
Anne-Marie Bonneau swears by one type of cookware: “If I can use a cast iron skillet for a recipe, I will grab that”, she writes. In her kitchen, the cookware pecking order goes like this:
cast iron,
stainless steel,
enameled cast iron.
How is cooking on an induction stove different?
Bonneau has been doing induction cooking demos in libraries and online. She says people mainly ask about two things: suitable cookware … and the learning curve. “There isn’t much of one”, according to Bonneau. Nevertheless, I want to point out a few things (with her help).
Induction stoves heat up very quickly.
That will feel very unfamiliar if you cooked on an oldfashioned electric stove before. And even compared to gas, induction stoves respond much faster when you increase or decrease the temperature.
Induction may be more powerful than what you’re used to.
Which may be the reason why I’ve seen many complaints about making popcorn on an induction cooktop. Bonneau can relate - and she knows how to make it work: Turn down the heat. Bonneau used to make popcorn on maximum heat when she cooked with gas. On induction, she turns it down several notches. So medium is the new high, or something like that.
“One caution: Never leave an empty pan on the burner”, warns Bonneau.
Otherwise the pan may crack or warp beyond repair. She recommends an easy new habit: “Add the oil (or whatever it is you are cooking) right away.”
One more caution from me: If you cook James Bond-style, you have to reverse the way you deal with pans and pots.
James Bond? In my kitchen?? Before I had an induction stove, I was jealous of certain cooks’ style. With a flick of the wrist, they catapult pancakes into the air. They make stir-fry veggies do aerial somersaults. To me, they are the James Bonds of the kitchen: Their food is shaken, not stirred. Like the famous spy’s martinis. If that’s your style, you’ll have to adjust to an induction stove. On induction, food has got to be stirred, not shaken.
Why? Surface contact is key. If the pot gets away from the magnetic field, the heat is gone. No throwing pans in the air! Gentle stirring is the induction chef’s forte. And I admit that it does give me (with my meager wrist-flicking skills) a certain satisfaction.
Take action: How to get started on leaving the gas stove behind
You want to make your home healthier. You want to contribute less to climate change. Or … you want the fastest-heating cooktop you can get. No matter your reasons, your budget, and your level of engagement, there are many options to make a difference.
If you don’t feel like committing to a new kitchen appliance, but you’re induction curious now
Borrow a portable induction burner. Many library branches in the U.S. don’t just have books, but also a tool library – and many libraries offer you an induction burner for up to two weeks. Some utility companies have lending programs, too.
Borrowing a portable induction cooktop is also a clever option for (holiday) parties: They expand your cooking capacity. And you get to talk about electrifiying kitchens with your guests.
I believe a shared meal is the best opportunity to talk about climate solutions. So I hope you’ll enjoy your conversation about stoves over a nice dinner! I’ll throw in a recipe later this month.
If you are a homeowner who can afford to ditch their gas stove
Research financial incentives. Rewiring America has lots of information about induction stoves and what to consider – plus a savings calculator that shows where you might get rebates or credits for both electrical work and a new stove.
Figure out your needs (what kind of knobs, baking options, etc.) and research different models. More expensive induction stoves work with the standard 120 Volt, come with batteries and heat food even faster (while “regular” induction already has an edge over gas).
Check your electric panel. It may need an upgrade because most induction stoves still require a 240 Volt, 40 or 50 Amp circuit. Upgrades to your electric panel must be done by a licensed electrician. If you have a particular model in mind, double check the requirements.
If you are a renter or can’t get rid of your gas range at the moment
Consider buying a portable induction cooktop. They are available as a one- or two-burner cooktop, plug into a normal electrical outlet and are much less expensive than a stove (around 100 dollars). Rewiring America has some helpful information.
Do more of your cooking using small appliances you might already have: an electric kettle, rice cooker, slow cooker, a microwave. Or bake with a toaster oven or an air fryer.
Try and get as much fresh air into your kitchen as possible, especially when you cook. Open windows, cross-vent to get the air moving. An air purifier may help, too. However, a ventilation hood above the stove will only have an effect when its vent goes all the way outside.
Your most ambitious option: Research subsidy programs for replacing gas stoves in your area – and present them to your landlord. Especially if your gas stove is failing, leaking, or scheduled to be replaced anyway.
If you want to help turn electrifying kitchens into a movement
Advocate for environmental justice initiatives, giving low-income households real options to replace gas stoves. Look into groups like Earth Justice or We Act for Environmental Justice in New York, or Reclaim Our Power in California.
Raise awareness at restaurants and commercial kitchens. I realized that hospitality is an area that could have a huge impact through a Sierra club video clip with Chris Galarza, who runs a consulting company called Forward Dining Solutions.
Talk about stoves with friends, family and neighbors. Especially if you have made the switch from gas to induction.
Now that we’re stocked up on cooking secrets and climate action, who wants to put their feet up and engross themselves in a book? Next week, I’ll send you my recommendations, one of them might even … nope, you gotta wait and read.
Eat, read, repeat!
Petrina
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Climate Culinarians is a project by me, Petrina Engelke. I write about climate and food, and I help other writers turn their ideas into a book people want to read. In other words: I’m a journalist and a book coach. Read more about this newsletter & me here.