Electrifying Stories: Steve and Kathy Get An Induction Stove
- michelleleahy
- Aug 27, 2024
- 4 min read
By Ruth Cooper
Excerpts from an interview with Ojai resident Steven D. Colomé
Ruth: What led you to give up your familiar gas range for an induction?
Steve: Two major reasons. Number one is that the evidence is now clear that having a
gas range in your home is bad for your health. Gas cooking produces a major lung-
damaging smog component and the air inside homes with a gas range is often more
polluted than the air in major urban areas. A somewhat surprising finding during the
past couple of years is that even when the range is turned off, pipeline gas components,
including the carcinogen benzene, are released into our homes. Other contaminants
contained along with the unburned raw gas can also negatively affect our kidneys, liver
and blood systems.
Gas stoves constantly leak because gas lines are pressurized and the valves on
consumer stoves are not industrial grade. We breathe these harmful chemicals, that are
contaminants in the gas delivered to our homes, even with the stove turned off. Living in
a home with a gas stove puts us at similar risk to living with a heavy cigarette smoker. 1 , 2 , 3
The second reason is that pipeline gas provided by the gas utility is primarily methane,
a fossil fuel that is many times more potent a greenhouse gas compared with carbon
dioxide. By avoiding use of methane gas we are helping to limit the heating of our
planet. For the health of the planet and to avoid even greater consequences of human-
caused climate change, we have chosen to stop further use of pipeline gas in our home.
Ruth: What do you like about it?
Steve: Just about everything! The induction range is very responsive and fast. It can boil
water twice as fast as a gas range and does not produce waste heat in the kitchen.
Heat is directed only to the pan or pot used in cooking and not to the air. This has been
a noticeable change during the current summer heat! Our kitchen remains at a
comfortable temperature while cooking.
Unlike older electric ranges with exposed coils or resistance coils below a glass top, the
high-tech ceramic surface is strong and heats only where the pot or pan is placed.
Direct heating occurs over a magnetic (not resistance) coil. Not only is this very energy
efficient, but an additional benefit is that the stove surface only heats what you are
cooking, while the rest of the range top remains cool. This allows for immediate and
easy cleanup, even while cooking.
Ruth: Anything that's been challenging?
Steve: Like most modern appliances, this is higher tech than older stoves. Control of our
unit is by touch screen rather than knobs and dials. There is a short learning curve to
use all the additional cooktop and convection oven options. Not all our pots and pans
work with the induction cooktop. Cookware made of aluminum, glass, copper and some
stainless-steel products do not work with an induction cooktop. This is because they
cannot be magnetized. This is easily tested with a small magnet – if a magnet sticks to
your cookware it will work on the induction range – if not, you will need to use an
induction plate adaptor.
Ruth: I'm glad to hear that I don't have to buy all new cookware when I make the switch to induction cooking, and can just get an inexpensive adapter! Did you
need to have a higher voltage electrical outlet installed?
Steve: Yes, we needed a 240V line and outlet installed for the new stove. Recently, a
new generation of induction range is available that operates with a standard 120V
outlet. These ranges and cooktops come with a battery that allows for boosting the
power when needed at the cooktop – and with the added benefit of working even during an electric power outage. 4 , 5 These stove batteries can even be used to keep your refrigerator cooling during a power outage.
Ruth: If so, who did your electrical work?
Steve: Sespe Power Systems upgraded our electric panel and extended the 240V lines
needed for our new electric appliances. 6 We are pleased with their work.
Ruth: What did you do with the old range?
Steve: We donated the old range to Habitat for Humanity. This will most likely replace a
gas stove that has stopped working – so the advantage is that one more new gas range
does not need to be manufactured.
Ruth: What did you purchase, how much did it cost, and where did you get it?
Steve: A Frigidaire Gallery 30” slide-in range with 5 elements and 6.2 cu. ft. convection
oven. We purchased it on-line from AJ Madison after reviewing induction ranges in
Consumer Reports. Our delivered cost was about $1,500.
Thanks Steve!
Stay tuned for financial incentives for induction stoves coming soon as part of the Inflation Reduction Act!
