It was a big leap, but we replaced our gas cooktop with an induction cooktop. The induction cooktop works just as well as the old gas appliance with a few benefits we like. The biggest challenge was the expense of running a new electric line to supply the induction cooktop.
Moving from Gas to Induction Cooktop
It was time to replace our failing gas cooktop. People told us to consider an induction cooktop. Without ever having cooked on an induction cooktop, it seemed like the way to eliminate the indoor pollution and waste heat of natural gas. We settled on a GE Monogram 30-inch cooktop mainly because it came in a silver surface color. Selecting a cooktop because of its color is not recommended, but it sold us.
The first big expense was running a 40-amp electrical line from the panel to the kitchen. Induction cooktops require a dedicated high amperage line much like a dryer, air conditioner, or our oven. Even though we had a conduit around the house for the oven, the conduit was too small to accommodate the extra wiring for the cooktop. We had to run a second conduit. Because we have no attic or crawl space, the line had to be run around the house and over the deck. While the new breakers and electrical line cost $2,000, at least we did not have to upgrade the electrical panel.
The GE Monogram induction cooktop cost $2,400 and arrived a couple weeks after we placed the order. The installation crew arrived and had the cooktop installed in a matter of hours. Aesthetically, we are very pleased with the cooktop. It really fits with the design of the kitchen. The silver color was a great choice for us.
We are not gourmet chefs. We are pretty simple when it comes to cooking. The cooktop is used for soup, steaming vegetables, grilled cheese sandwiches, frying up fish burgers, sautéing vegetables for pizza or calzone, oatmeal, pasta, tomato sauce, and stewing cherries in the spring. The gas cooktop worked well enough and certainly it would have been much less expensive to get good gas cooktop replacement.
Less Heat, Quicker Cooking with Induction
Since installing the induction cooktop, nothing has really changed. We’ve been cooking all the regular food stuffs with no issues. The biggest change is the lack of waste heat from the open flame. The open flame of the gas burners really made the kitchen hot and virtually unbearable in the summer. The air conditioner would fight with the gas cooktop to keep the room from becoming a sauna.
We no longer have to worry if the one of the pot handles is too hot to touch because it was next to another pot or skillet that was cooking. It is easier to clean the glass-top of the induction cooktop. When something boiled over or splattered on the gas cooktop, it was a chore to remove the grates and scrape off the offending food particles that had been baked by the open flame of the gas burners.
Once the electrical line was run, installation of the cooktop was very quick. We had the installation crew out before we ordered the cooktop to make sure the opening in the counter above the oven would accommodate the appliance. It took the crew less than an hour to install the induction cooktop.
We will have to adjust the timing of some of our cooking steps. For example, the skillet gets hot quick and is ready to accept food. If we are steaming vegetables, we have to allow more time, start the steam pot sooner because the skillet cooks so fast. It is true that water boils quicker with an induction cooktop. However, the sides of the pot don’t get hot as it would from an open gas flame. Consequently, it seems to take longer to steam vegetables with an induction cooktop than a gas burner.
Controlling the energy – heat input – on the induction cooktop is better. We have more control than with the knobs on the gas flame where you had to bend over to see how large or small the flame had been adjusted to. Of course, we are still learning the different settings – low to high – on the induction cooktop to properly cook foods. Thus far, we have not burned anything, but the water in a pot of steaming vegetable did boil over once. There is a slight humming or vibration from the unit when it is on high. However, I’ll take a little noise over the excessive heat of the gas cooktop.
While we are not super technology oriented, we like the features of the GE Monogram cooktop. The Control Lock feature shut off all touch sensitive buttons. This makes cleaning the surface easy without accidentally turning something on or errant beeping noises. There is a hot surface indicator that is a useful reminder to be cautious. I really like the built-in timer.
We have not bought any Bluetooth temperature-controlled pots or pans to use with the cooktop. I can see the value of setting the exact temperature of some pots and pans when cooking certain foods or making candy. We also have not bought a griddle that would span two of the elements. I can see this as being nice for breakfast items like pancakes, bacon, and eggs for large groups of people.
Overall, we are happy with the induction cooktop. It looks great and fits into the style of our kitchen. Cooking seems easier for the type of foods we prepare. We did have to buy new pots and pans to work with the induction cooktop. That cost, added to the expense of running a new electrical line and slightly higher cost of the unit versus a comparable gas cooktop replacement, will dissuade many people from making the change. However, if you do make the leap, I think you will be happy with the change from gas to induction.
While it is not the greatest video, I recorded the below showing the induction cooktop installed and early experiences with cooking on the induction cooktop. From Gas to Induction Cooktop.
