"If your primary goal in upgrading your stovetop is to move away from gas stoves so that you can avoid harmful emissions and reduce your environmental impact, you'll have a choice between an electric and induction range. However, like any other major kitchen appliance purchase, you should always consider the pros and cons of induction stoves before deciding if you should get one."
"The best cookware for induction stoves are ones with a flat bottom that is smooth and unscratched. Stainless steel, cast iron, enameled steel, and other magnetic cookware typically works with induction stoves. If you have old, damaged pots and pans or finally splurged on a luxury copper or aluminum cookware set, you'll likely have to purchase new ones that are compatible with your stove."
Induction stoves deliver fast, energy-efficient cooking and reduce harmful emissions compared with gas. Induction requires magnetic, flat-bottomed cookware such as stainless steel, cast iron, or enameled steel; copper or aluminum sets and damaged pots may not work. Woks with rounded bottoms contact the cooktop poorly, causing uneven cooking, though solutions include induction-compatible flat-bottom woks, stoves with wok burners, or standalone induction wok burners. Many units use touch-button controls, which can affect usability for some users. Buyers should weigh cookware replacement costs and control preferences when choosing induction.
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