In this video, This Old House home technology expert Ross Trethewey teaches host Kevin O’Connor everything he needs to know about induction cooktop technology.

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Host Kevin O'Connor discusses induction cooktops with home technology expert Ross Trethewey. Ross sets up a comparison test with two tea kettles, comparing the difference in the amount of time an induction burner takes to boil water over a gas burner. Ross explains how induction technology works, as well as how he believes it will be the future of kitchen appliances.

Where to find it?
Ross explains how induction works, compares its efficiencies against gas and talks about the features, benefits and downsides. Ross and Kevin set up one propane single burner and one induction cooktop in the studio to test which one brings a kettle of water to a boil first. This test showed Induction heats up about twice as fast as gas, bringing the water to a boil.

Induction is more efficient than both electric and gas cooktops at ~80% efficiency, while gas is about 40%. Induction is known for its great response when adjusting the heat level. These cooktops are easier to clean than gas stoves and they can be placed on top of or under a counter, island or oven. Induction is safer as it only heats up the pan/pot not the cooking surface and it turns off without a pot sitting on the surface. This also minimizes accidental injury (if children or pets touch the surface) or fire since hot-pads or towels won’t catch fire upon contact.

The downsides are induction cooktops can be more expensive than both gas and electric cooktop and they will not work in a power outage (unless backup battery or generator). You must use cookware that contains some iron in order for the magnetic technology to work.

The cooktop used was Insignia Single-Zone Induction Cooktop 1,800 watts [https://www.insigniaproducts.com/pdp/...]. The propane burner was
Stansport Single Burner 5,000 BTU Propane Stove. [https://bit.ly/3GfJlUF]

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Induction Cooking Technology | Ask This Old House
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