Stovetops, also called cooktops, are used for everyday cooking in nearly every home. Stovetops can be standalone units or combined with ovens in a single appliance (this combination is referred to as a range). Regardless if it's a standalone stovetop or part of a range, the type of stovetop affects how much energy is used for cooking, how much heat is added to the kitchen, and the quality of the air in the home.
Stovetops are powered by natural gas, propane, or electricity. Each type heats food in a different way, which affects its efficiency, safety, and impact on indoor air.
Natural gas and propane stovetops burn fuel to create an open flame under the pan. Much of the heat from the flame escapes around the sides of the pan and into the kitchen. According to Energy Star, only about one-third of the energy from a gas burner makes it into the food.
Electric coil stovetops use metal coils that heat up and transfer heat to the pan. Smooth-top (or radiant) stovetops work the same way, but the heating elements sit under a flat glass-ceramic surface that is easier to clean. Both types are more efficient than natural gas and propane stovetops, but they take time to heat up and cool down, and the surface stays hot after cooking.
Induction stovetops use a magnetic field to heat the pan directly instead of heating a burner or the air around it. According to Energy Star, about 85% of the energy from an induction stovetop goes into the food, making induction the most efficient type of stovetop. Induction stovetops also heat quickly, respond instantly to temperature changes, and stay cooler to the touch, which reduces the risk of burns. Induction stovetops require pots and pans made of a magnetic material.
All cooking releases smoke, grease, and tiny particles into the air. Natural gas and propane stovetops also release pollutants from burning fuel, including nitrogen dioxide, carbon monoxide, and benzene, even when the burners are working properly. These pollutants can irritate the lungs and are linked to asthma symptoms, especially in children. Electric and induction stovetops don’t burn fuel, so they don’t produce these combustion pollutants.
Upgrading to an electric stovetop, especially induction, can improve efficiency, safety, and indoor air quality.
When shopping for a new stovetop or range, induction is the most efficient choice. It’s important to choose a model that has earned Energy Star certification in the US, or the highest energy efficiency rating in your country, where available. Many induction cooktops are designed to fit the same countertop opening as a standard gas cooktop, which can make replacement simpler. Switching from gas to induction may require a dedicated electrical circuit, so it can be helpful to have an electrician check the home’s electrical capacity before installation.
Induction stovetops need pots and pans made of a magnetic material, such as cast iron, enameled cast iron, or most stainless steel. Many households already own some compatible cookware, and a magnet that sticks firmly to the bottom of a pan is a sign that it will work. For pans that aren’t compatible, such as aluminum, copper, or glass, an induction adapter disk can be placed between the pan and the stovetop. Adapter disks are less efficient than compatible cookware because they heat up first and then pass the heat to the pan, so they work best for occasional use with a favorite pot or pan.
For those not ready to replace a full stovetop, a portable induction burner offers a low-cost way to try induction cooking. These single burners plug into a standard outlet and can handle most everyday cooking. In some markets, induction ranges are also available that plug into a standard household outlet and use a built-in battery, which can avoid the need for electrical upgrades.
Small daily habits can help stovetops cook more efficiently and keep the air in the home healthier.
Covering pots with lids keeps heat in and helps food cook faster. Matching the size of the pan to the size of the burner also reduces wasted heat, since a small pan on a large burner lets heat escape around the sides.
Turning on the range hood every time the stovetop is used, and leaving it on for several minutes after cooking, helps remove pollutants from the air. If there’s no range hood, opening a window can help.
Cooking larger batches at once and saving portions for later meals means the stovetop is heated fewer times over the week. Reheating a portion takes much less energy than cooking a meal from scratch. On electric coil and smooth-top stovetops, turning the burner off a few minutes before food is done also lets the leftover heat finish the cooking.
Regular cleaning can help a stovetop work efficiently and safely: