The Good, Bad, Ugly and Great things about INDUCTION COOKING

The GOOD, the NOT SO GOOD, the UGLY, the GREAT, and the MOST IMPORTANT things about induction cooking.

GOOD: Induction cooking has several advantages over traditional gas or electric cooking methods. Firstly, it is incredibly energy-efficient, as it uses electromagnetic fields to directly heat the cookware rather than heating the air around it. This means that less heat is wasted, and cooking times are significantly reduced. Additionally, induction cooktops are much safer to use, as they do not produce an open flame or hot surface, reducing the risk of burns or fires. They are also easier to clean, as the surface remains cool and food spills do not burn onto the cooktop. Finally, induction cooking allows for precise temperature control, making it ideal for delicate dishes that require precise cooking temperatures.

NOT SO GOOD: Induction cooking has gained popularity in recent years due to its efficiency and safety features. However, there are some downsides to this cooking method that should be considered before making the switch. One of the main drawbacks is the need for specific cookware that is compatible with induction cooktops. This can be an added expense for those who do not already own the appropriate pots and pans. Finally, induction cooktops can be more expensive to purchase and install than traditional cooktops. While there are benefits to induction cooking, it is important to weigh these drawbacks before deciding.

The UGLEY: When using induction cookware on an induction range, please exercise caution. As our tests have shown, the cookware can get extremely hot in under a minute, posing a risk of damaging the cookware and the stove itself. Therefore, it is crucial to be prepared to cook the moment you place the pan on the stove and turn it on.

We would like to remind our customers that our top-of-the-line cookware comes with a limited lifetime warranty against manufacturer defects. However, it is important to note that if you burn a pan up by leaving it unattended, your warranty is null and void. Even a pan left on medium heat 375ᵒF for more than 3 or 4 minutes unattended may become toast. We encourage our customers to be careful and attentive while using their cookware to avoid any accidents that may void their warranty.


If you are new to using an induction cooktop, it is important to understand that it operates differently than traditional gas or electric ranges. One major difference is that induction cooking uses much lower heat settings. This means that preheating a pan for several minutes or turning the heat setting as high as it can go will not cook the food faster, but it will most likely burn the food and the pan itself. Here are some tips to help you get the most out of your induction cooktop:

  1. If you have an induction cooktop, it is important to use the right cookware. The cookware must have an outer shell of 430 magnetic stainless steel that is not only on the bottom but up the side of the pan as well. Non-magnetic cookware, such as aluminum or copper, will not work on an induction cooktop. Cast Iron and carbon steel will get hot, but it is slow to heat up and cool down, so it is counterproductive to induction technology. Therefore, it is recommended to use cookware made of magnetic stainless steel for the best results on your induction cooktop.
  2. Keep the cooktop clean: Induction cooktops are easy to clean, but it is important to keep them free of debris and spills. Any food or liquid that comes into contact with the cooktop can cause it to malfunction or even damage it permanently.
  3. Use lower heat settings: Induction cooktops heat up quickly, so it is important to use lower heat settings than you may be used to with a gas or electric range. Preheating a pan for several minutes or turning the heat to setting as high as it can go will not cook the food faster, but it will most likely burn the food and the pan itself.

Induction cookware is a popular choice for many households due to its energy efficiency and precise cooking capabilities. However, it's important to use it safely and effectively to avoid any accidents or damage to the cookware. One way to do this is by following the recommended cooking temperatures. Here are some guidelines to help you:





Cooking Function



150°F (65°C)

Slow cooking, pasteurizing



180°F (82°C)

Melting cheese, fondue, simmering stocks, sauces



210°F (99°C)

Waterless cooking vegetables, jellies, jams, baking, hard-boiled eggs



240°F (116C°)

Boil steaming, sauté, roasting



270°F (132°C)

eggs, potatoes, roux, pancakes, and crepes



300°F (150°C)

Sauté vegetables and seafood

6 or 7


330°F (166°C)

Stir fry, sauté poultry, beef and pork



360°F (182°C)

Deep fry in oil; chicken, donuts, fritters, fries



390°F (199°C)

Popcorn, pasta



420°F (216°C)

Pan broil chicken, steaks, and chops



450°F (232°C)

Quick browning and searing meats before roasting


If you're ready to make the switch to induction cooking, it's important to do your due diligence and consult with an expert first. Our founder chef Charles Knight is a leading authority on induction cooking and has even written articles and cookbooks on the subject. We encourage you to call us and learn from his expertise before making a purchase. With the right guidance, you'll be able to choose the best induction cooktop and cookware for your needs and enjoy all the benefits of this innovative cooking technology.

Ask the Chef. Text of Call 1-813-390-1144

Leave a comment

Please note, comments must be approved before they are published