Induction and electric cooktops both run on electricity—but they generate heat in completely different ways. If you're choosing between the two, this guide breaks down how each works, what cookware you’ll need, and which type is better for your kitchen and cooking style.
Induction cooktops use magnetic fields to heat cookware directly. Beneath the surface, copper coils create an electromagnetic field that transfers energy to ferromagnetic pots and pans—turning your cookware into the heat source itself.
Because the glass surface stays relatively cool, induction cooktops offer precise control, fast boiling, and easy cleanup.
Heats cookware directly for faster, more efficient cooking
Surface stays cool to the touch (safer with kids)
Adjusts heat instantly for better temperature control
Easy to clean — no baked-on spills
Electric radiant cooktops heat metal coils beneath a glass-ceramic surface. The coils glow red and radiate heat upward through the surface into your cookware. This is the traditional electric stove many households are used to.
Compatible with all cookware types
Usually more affordable up front
Smooth-top surface looks modern and is easy to wipe clean
Requires only a standard 240V outlet — no gas or magnetic cookware needed
| Feature | Induction | Electric Radiant |
|---|---|---|
| Heat Source | Magnetic field heats cookware | Coils heat cooktop surface |
| Heat Speed | Very fast | Moderate |
| Responsiveness | Instant | Slower to adjust |
| Cookware Needed | Must be magnetic (e.g., cast iron, steel) | Any cookware works |
| Surface Temperature | Cool to the touch | Hot surface during and after cooking |
| Efficiency | Minimal heat loss | Some heat lost in transfer |
| Price | Generally higher upfront | Lower cost models widely available |
| Cleaning | Easier — less residue baked on | Easy but may require more scrubbing |
| Safety | Cooler surface reduces burn risk | Residual heat can be dangerous for kids/pets |
To use an induction cooktop, your pots and pans must be ferromagnetic. That includes:
Cast iron
Enameled steel
Induction-ready stainless steel
Avoid: Glass, aluminum, copper (unless they have a magnetic base). If a magnet sticks to the bottom of your pan, it’s induction-ready.
You want the fastest boil times and most precise control
You cook daily and prioritize energy savings and safety
You already own (or plan to buy) induction-compatible cookware
You want a more affordable appliance with broader cookware compatibility
You’re replacing an existing electric range and want a drop-in solution
You prefer a familiar, traditional cooking experience
An induction cooktop uses magnetic fields to heat cookware directly. It provides faster, more responsive heating than traditional electric cooktops.
Induction is typically faster, safer, and more energy-efficient, but it costs more upfront and requires magnetic cookware.
No. Only magnetic cookware like cast iron, steel, or specially marked induction-ready pans will work.
Yes. Because the energy is transferred directly to the cookware with little heat loss, induction is more efficient than radiant electric.
If you’re upgrading your kitchen and want the latest in speed and efficiency, induction cooktops are hard to beat. But for budget-conscious or traditional users, electric cooktops remain a solid and dependable choice.
The best choice depends on your habits, your cookware, and your kitchen layout.
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