Posted on 01/19/2026 12:03:53 PM PST by knarf
I'm forced to live in an all electric mobile home and electricity is through the roof.
I'm looking for ideas (don't suggest gas . . .SHE'S afraid) and compare / contrasts
Induction range is magic. Only drawback: Needs special cookware for magnetic induction, expensive.
Other than that, saves money and time. Intelligently watches your cooking, can zoom heat for rapid boiling. Automatic turnoff for empty cookware. Surface cleans like a kitchen counter. No cleaning service ever needed. Nothing to scrub. We have this dream cook surface and would never give it up. Nobody gets burned unless they touch the actual pan while it’s cooking something.
Dog and toddlers cannot turn it on or start fires.
I wasn’t before hand, and can’t now.
Been using an induction range for about five years now. I’m 69 years old and like to cook. I’ve used gas and normal resistive type electric cooktops. I’ve found that induction heats much faster than gas, I don’t need a pot holder any longer to pick up my tea kettle as I did when the gas burner heated the water and the kettle. The handle doesn’t even get warm. Induction is very efficient and uses much less energy because you are only heating the bottom of the vessel and the contents within. Induction also responds very quickly to varying temp control changes much like a gas stove. Induction is also much safer for little children..you can put your hand on the cooking surface while the vessel is hot and not immediately burn your hand like holding it over a gas flame or a resistive type electric burner. You need cookware that will be compatible with induction...you can tell if a magnet will stick to the bottom. I love induction and will never go back to gas...so much better!
I have a standalone induction burner. If you look at a standalone be careful about its capability. Cooks Country did a review of them that was helpful. Try to review how much power the burner can output in your comparison. I would also make sure the pots and pans have flat bottoms. It will not work as well if the pan is not flat against the glass top.
We have a Samsung glass top stove (not induction) I cannot recomend it. The temperature is controlled by turning the heating element on and off. It has only one heating setting and tries to control the temperature by time.
I have a two “burner” Empava cooktop. Can be plugged in or inset into counter. It was only $132 at Amazon. I have Prime, so I paid in 5 payments, no interest. I love it!
I had 2 different ones. The previous glass too cracked my fault completely. I purchased an LG to replace a KitchenAid, and I believe it to be superior. Takes a little while to relearn cooking and temps. I have found I prefer stainless steel to non stick pans on it for cooking. I wanted to get plumbed for gas, however it was cost prohibitive. It’s especially nice for boil overs, you just lift pan and wipe up mess.
I have an induction range and love it. Heats very quickly and evenly, and the burners wipe off clean, as they don’t get hot enough to burn food onto the glass. My cooktop is 6 years old and looks like new.
Obviously, you’ll need induction compatible cookware (ferrous metal in the base). Make sure you buy pans that are well matched to the size of the burners to ensure even, efficient heating.
I use one in my RV and one in my off grid cabin. Both run on a solar system. Electricity is electricity so you’re not saving anything if it’s expensive. But the response is great. I use the “Nuwave Flex Precision Induction Cooktop” $72 on Amazon. You will have to get compatible cook wear and it should be clearly marked on the package or the bottom of the pan.
The “Copper Chef” brand is junk.
WAY better than the cheap resistance style cook top. If I need to cook more than one or two pots at a time I use a propane camp stove . You can use those butane cartridge styles like the Koreans do but those little canisters are expensive.
I’ve had a one burner plug-in type for a couple of years now. It has become our main stove. Our traditional electric cooktop will be replaced after our induction cooktop arrives this afternoon.
I have one and really like it. Just remember that it only works with ferrous pans, no aluminum.
UNLESS the aluminum pan is clad with steel. That’s what I use and they’re great.
Coleman 413 :-) I run mine on alcohol free unleaded.
A lot of my cookware was cast aluminum. I found some normally really expensive cookware (RENA brand. One dutch oven of newer version retails for $1300) at Goodwill for $6 each.
Portable one that I use. I have 2 like I said. You can find refurbished ones on Amazon.
https://www.nuwavenow.com/products/pic-flex-portable-induction-cooktop
Another consideration is the instantpot. AND, I was skeptical at first, but an air fryer. I cook in my air fryer daily. I have all three and use the air fryer and induction stove daily and then can just stuff everything back in the shelf when I’m done. I use the instantpot weekly for a big pot of soup or stew I use for lunch all week.
That’s a good question.
If I really needed to know, I would have to do the research to find out. You don’t want something that tuckers out in less than 2 hours.
Cheaper to keep her?
Also works great if you ever need to stay in a hotel room and don't want to gain weight eating at restaurants every day.
Some are complaining about getting hot spots in their pans. I don't ever remember my cookware not cooking evenly across the bottom of the pan.
Pacemaker, here. It’s a no-no.
I’ve never worked in or seen a restaurant with a chef worth a damn, cook on anything but bad-a$$ gas.
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