Homeowners considering a major kitchen renovation may be confused about recent criticism of gas-fueled cooktops, especially since many professional chefs prefer them. While some studies indicate residual off-gases can be harmful to indoor air quality, appliance manufacturers have long recommended the consistent use of a range hood fan when cooking with gas to mitigate such risk. Still, when the issue of fossil-fuel consumption is added to the debate, some kitchen designers are becoming more inclined to recommend alternate cooking methods.
Induction cooking may well become the popular choice for kitchens of the future. An induction stove has no “burner” and uses less energy than a traditional electric stovetop because the heat is actually created in the body of the cooking vessel through electromagnetism. While on a traditional stovetop, the heat is transferred from a hot ring that also wastes energy by radiating it elsewhere, heat on an induction surface reaches the food more directly from the pot or pan where it is generated. Although they can be expensive and require compatible cookware, induction cooktops are more efficient, heat faster, and are safer because there is no flame and the surface remains cool – which also makes cleanups quicker!