Data-Backed Induction Cooking vs Electric: A 2025 Buyer’s Guide Based on 5 Key Factors

Résumé

The choice between induction and conventional electric cooktops represents a significant decision for the modern household, impacting everything from culinary performance to long-term energy expenditure. This analysis examines the fundamental operational differences between these two technologies to provide a comprehensive comparison. Induction cooktops utilize electromagnetic fields to directly heat ferromagnetic cookware, resulting in rapid temperature changes, high energy efficiency, and a cooktop surface that remains comparatively cool. In contrast, traditional electric cooktops, whether radiant smoothtops or coil-based, function by heating a central element which then transfers thermal energy to the pot through conduction. This indirect process leads to slower response times, significant radiant heat loss, and a surface that retains high temperatures long after deactivation. The investigation weighs these distinctions across five pivotal domains: performance speed, energy efficiency, operational safety, lifetime cost, and cookware compatibility. The findings suggest that while induction technology requires a higher initial investment, its superior efficiency, safety profile, and precise control offer compelling long-term value for many users in 2025.

Principaux enseignements

• Induction heats the pan directly for faster, more precise cooking control.
• Expect up to 90% energy efficiency with induction versus 65-70% for electric.
• The surface of an induction cooktop stays much cooler, reducing burn risks.
• Factor in the potential cost of new, induction-compatible cookware.
• Your cooking style will guide the induction cooking vs electric decision.
• Electric cooktops are universally compatible with all types of flat-bottomed pans.
• Induction offers a cleaner, more modern kitchen with less waste heat.

Table des matières

• A Tale of Two Technologies: How They Work
• Induction vs. Electric Cooktop: A Side-by-Side Comparison
• Factor 1: Performance, Speed, and Control
• Factor 2: Energy Efficiency and Environmental Considerations
• Factor 3: Safety in the Home Kitchen
• Factor 4: A Complete Cost Analysis
• Factor 5: The Cookware Conundrum
• Beyond the Basics: Other Deciding factors
• Making the Final Decision for Your Household
• Foire aux questions (FAQ)
• Conclusion
• Références

A Tale of Two Technologies: How They Work

Before we can meaningfully compare these two titans of the modern kitchen, it’s helpful to develop a clear mental model of how each one accomplishes the fundamental task of heating your food. They both use electricity, but the path that energy takes is radically different, and that difference is the source of all their respective strengths and weaknesses.

How Does a Traditional Electric Cooktop Work?

Think of a classic electric cooktop, whether it’s the older style with raised metal coils or the more contemporary glass-ceramic smoothtop. The principle is the same and is a beautiful example of resistive heating. Electricity flows through a resistant metal element located beneath the cooking surface. As the electrons struggle to pass through this material, they generate friction, which manifests as intense heat.

This heat then radiates upward, first heating the glass or ceramic surface above it, which in turn heats the pot or pan resting on it. It’s a two-step process: electricity heats the element, then the element heats the cookware. This indirect transfer is why the cooktop itself glows red and becomes dangerously hot. It’s also why there’s a noticeable delay both when you turn the heat up and, importantly, when you turn it off. The element and the glass retain a great deal of thermal energy, continuing to cook your food even after the power is cut. Simple, reliable, and time-tested, this technology is found in millions of homes. You can even find this basic principle in affordable, portable electric hot plates that offer a straightforward cooking solution.

The Magnetic Marvel: How Does Induction Cooking Work?

Induction cooking operates on a principle that feels almost like magic, but it is pure physics. Beneath the glass-ceramic surface of an induction cooktop lies a coil of copper wire. When you turn the cooktop on, an alternating electric current flows through this coil, generating a rapidly oscillating magnetic field.

Now, here is the crucial part: this magnetic field does nothing on its own. It passes harmlessly through the glass cooktop. However, when you place a piece of cookware made from a magnetic material (like cast iron or many types of stainless steel) onto the surface, the magnetic field induces swirling electrical currents, known as eddy currents, directly within the base of the pot itself. The pan’s own electrical resistance fights against these currents, and this struggle generates heat.

In essence, the pot becomes its own heating element. The cooktop is not creating the heat; it is creating a field that causes the pan to heat itself from within. This is why induction is so astonishingly fast and responsive. There is no intermediate step of heating a burner first. The energy is transferred directly to the cookware with minimal waste, and the moment you turn the power off, the magnetic field collapses, and the heating stops almost instantly.

Induction vs. Electric Cooktop: A Side-by-Side Comparison

To provide a clear overview, this table summarizes the core differences across the most important categories for a home cook.

Fonctionnalité	Induction Cooktop	Radiant Electric Smoothtop
Heating Mechanism	Electromagnetism heats the pan directly.	Electric resistance heats a radiant element, which heats the pan.
Heating Speed	Extremely fast; can boil water 25-50% faster.	Slower; requires preheating of the element and surface.
Temperature Control	Instantaneous and highly precise.	Slow to respond to changes in settings.
Energy Efficiency	~85-90% of energy is transferred to the food.	~65-70% of energy is transferred to the food.
Safety	Surface stays cool to the touch, with minor residual heat.	Surface becomes extremely hot and retains heat after shutoff.
Cookware	Requires magnetic cookware (cast iron, magnetic stainless steel).	Works with any flat-bottomed cookware.
Initial Cost	Higher upfront investment.	More budget-friendly initial purchase price.
Cleaning	Easy; spills don’t burn onto the cool surface.	More difficult; spills can burn onto the hot surface.

Factor 1: Performance, Speed, and Control

For many, the cooking experience itself is the most significant factor. How a cooktop responds to a chef’s commands can be the difference between a perfectly seared steak and a grey, overcooked piece of meat, or between a delicate sauce and a scorched mess. In the debate of induction cooking vs electric, performance is a major point of divergence.

Induction’s Instantaneous Heat Transfer

The direct heating method of induction cooktops translates into unparalleled speed. Because the energy is generated within the pan itself, there is virtually no lag time. Think about boiling a large pot of water for pasta. On an induction cooktop, you will often see bubbles forming in less than a minute, with a full, rolling boil achieved in a fraction of the time it takes on an electric cooktop. Tests consistently show that induction can be 25% to 50% faster than even the most powerful radiant electric burners (U.S. Department of Energy, 2014).

This speed is not just about impatience; it is about control. Imagine you are sautéing garlic and notice it is beginning to brown too quickly. On an induction surface, a quick tap of the “down” button reduces the energy flow instantly, stopping the cooking process before the garlic burns. This level of responsiveness is similar to what chefs love about gas cooking, but with even more precision.

Electric’s Gradual Warm-Up and Cool-Down

A traditional electric cooktop behaves very differently. When you turn the dial to “high,” the radiant element begins its journey to maximum temperature. This takes time. The glass surface must absorb that heat, and only then can it begin to transfer it effectively to your pan. This initial delay requires you to plan your cooking steps accordingly.

The more challenging aspect for many cooks is the cool-down period. If your soup is about to boil over, turning the dial down on an electric cooktop will not provide immediate relief. The element and the glass are still saturated with heat, which they will continue to transfer to your pot for several minutes. The only way to stop the cooking process quickly is to physically remove the pot from the burner, which is not always convenient. This thermal inertia can make delicate tasks, like melting chocolate or holding a sauce at a precise simmer, quite challenging.

Precision and Control: A Chef’s Perspective

From a culinary standpoint, the precision of induction is a game-changer. Most induction cooktops offer a wide range of power levels, often 10 to 20 distinct settings, allowing for incredibly fine-tuned adjustments. You can set a burner to a very low power level to keep a sauce warm for hours without any risk of it catching or breaking. Conversely, you can apply maximum power instantly for a hard sear on a piece of tuna.

This digital precision removes the guesswork inherent in a radiant electric cooktop, where “medium-low” can fluctuate based on ambient temperature and how long the burner has been on. For anyone who takes their cooking seriously, this ability to dial in and trust a specific temperature setting elevates the entire kitchen experience. It empowers you to attempt more ambitious recipes with confidence, knowing the cooktop will respond exactly as you command.

Factor 2: Energy Efficiency and Environmental Considerations

In an era of rising energy costs and growing environmental awareness, the efficiency of our home appliances has become a central concern. The way a cooktop uses—or wastes—energy not only affects your wallet but also contributes to your household’s overall carbon footprint.

The Science of Wasted Heat: Electric vs. Induction

The fundamental difference in how these cooktops generate heat directly correlates to their efficiency. An electric cooktop’s radiant element heats up and releases energy in all directions. A significant portion of this energy heats the glass surface, the air around the cooktop, and the body of the cooktop itself. Only the energy that successfully makes its way into the bottom of the pan is doing useful work. This process results in an efficiency rating of approximately 65-70%, as noted by sources like . This means for every dollar you spend on electricity to power it, about 30-35 cents are lost as waste heat into your kitchen.

Induction, by its very nature, is far more efficient. The magnetic field’s energy is converted to heat directly within the cookware. There is no waste from heating a burner or the surrounding air. The U.S. Department of Energy (2014) estimates that induction cooking transfers approximately 85-90% of its energy to the food in the pan. This is a dramatic improvement. The waste heat is minimal, which is why an induction cooktop remains so cool during operation. You are paying almost exclusively for the energy that is actually cooking your meal.

Translating Efficiency into Utility Bills

What does this difference in efficiency mean for your monthly budget? Let’s consider a simple thought experiment. Suppose both an electric cooktop and an induction cooktop need to deliver 1 kWh of actual heat energy to a pot to cook a meal.

• The electric cooktop, at 70% efficiency, would need to draw approximately 1.43 kWh from the wall to deliver that 1 kWh of useful heat (1 / 0.70 ≈ 1.43).
• The induction cooktop, at 90% efficiency, would only need to draw about 1.11 kWh from the wall to do the same job (1 / 0.90 ≈ 1.11).

Over the course of a year, this difference adds up. While the exact savings will depend on your cooking habits and local electricity rates, it is clear that induction cooking costs less to operate. This long-term saving is a key part of the value proposition that helps offset induction’s higher initial purchase price.

The Broader Environmental Picture

The benefits of efficiency extend beyond your personal finances. A more efficient appliance places less demand on the power grid. As we transition toward a more sustainable energy future, reducing overall consumption is a pivotal goal. Choosing an induction cooktop means your home is consuming less raw energy for the same culinary results.

Furthermore, the significant reduction in waste heat has a secondary benefit, especially in warmer climates or during summer months. A kitchen heated by a radiant electric cooktop often requires more air conditioning to remain comfortable. An induction cooktop, by keeping the heat in the pan, contributes far less to the ambient temperature, potentially reducing the load on your HVAC system and leading to even greater overall energy savings.

Factor 3: Safety in the Home Kitchen

The kitchen is a place of creativity and nourishment, but it also contains inherent risks, with hot surfaces being a primary cause of accidents and burns. When evaluating induction cooking vs electric, the difference in their safety profiles is stark and can be a deciding factor for many households, especially those with young children or elderly family members.

The Cool-to-the-Touch Surface of Induction

The most remarkable safety feature of induction cooking is the absence of a hot surface. Since the cooktop’s magnetic field only heats the pan, the glass-ceramic surface itself does not get intentionally heated. After you have been boiling water for several minutes, you can place your hand on the glass right next to the pot, and it will only be warm from the residual heat transferred back from the pot. It will not be hot enough to cause an instantaneous burn.

This feature dramatically reduces the risk of accidental burns. A child who curiously touches the cooktop while a meal is being prepared is far less likely to be injured. Likewise, the danger of a plastic utensil or dish towel melting onto the surface is virtually eliminated. This “cool cooktop” phenomenon fundamentally changes the safety dynamic in the kitchen.

Risks Associated with Electric Radiant Surfaces

A radiant electric smoothtop operates at extremely high temperatures. The surface under the pot will be just as hot as the pot itself, and it can take a long time—sometimes 15 to 20 minutes—to cool down to a safe temperature after being turned off. Most modern electric cooktops include a “hot surface” indicator light, which is an important safety feature. However, these lights only signal that the surface was recently used; they do not prevent an accidental touch.

The risk of burns from an electric cooktop is significant. A moment of inattention can lead to a serious injury. Spills are also a greater hazard. A sugary liquid that boils over will instantly caramelize and burn onto the intensely hot surface, creating a difficult-to-clean mess and a potential fire hazard.

Auto-Shutoff Features and Child Safety

Both modern induction and electric cooktops often come equipped with advanced safety features. However, induction technology enables some unique functions. For instance, almost all induction cooktops have pan detection sensors. If you turn on a burner but there is no pot on it, or if the pot is not induction-compatible, the burner will not activate and will typically shut off after a minute or two. Similarly, if you lift the pot off the burner to toss some vegetables, the induction field deactivates, and if you do not replace the pot within a short time, the burner turns off completely. This prevents you from accidentally leaving a burner on.

Electric cooktops have also improved, with many models featuring timers and auto-shutoff capabilities. Yet, the core risk of the hot surface remains. Induction’s inherent safety—derived directly from its method of heating—provides a layer of protection that additional features on an electric cooktop cannot fully replicate. For households where safety is the absolute top priority, induction holds a clear and compelling advantage.

Factor 4: A Complete Cost Analysis

The decision to purchase a new appliance is rarely made without careful consideration of the financial implications. The comparison of induction cooking vs electric involves looking beyond the initial price tag to understand the total cost of ownership over the appliance’s lifespan. This includes the purchase price, installation, and ongoing operational costs.

The Initial Purchase Price Divide

There is no “one price” for either type of cooktop, as costs vary widely based on brand, size, and features. However, as a general rule in 2025, a standard 30-inch radiant electric cooktop is one of the most affordable options on the market. You can find reliable models from reputable brands for a few hundred dollars.

Induction cooktops, on the other hand, occupy a more premium space in the market. The technology is more complex, involving copper coils and sophisticated electronics, which leads to a higher manufacturing cost. A comparable 30-inch induction cooktop will typically cost significantly more than its radiant electric counterpart. While prices have been steadily decreasing, the upfront investment for induction remains a primary barrier for some consumers.

Installation Considerations and Requirements

For most replacement scenarios, the installation costs for both induction and electric cooktops are quite similar. Both require a dedicated high-voltage electrical circuit (typically 240V, 30-50 amps), which is standard in most modern kitchens. If you are replacing an old electric cooktop, a new one of either type will likely fit into the existing cutout in your countertop and connect to the existing wiring without major modifications.

However, if you are remodeling a kitchen or switching from gas, the cost of running a new 240V line can be a significant expense, ranging from a few hundred to over a thousand dollars depending on the complexity of the job. This cost is the same regardless of whether you choose induction or electric, so it does not typically favor one over the other, but it is a crucial part of the overall budget. It is always wise to consult with a licensed electrician to assess your home’s specific needs.

Long-Term Savings: Factoring in Energy and Cookware

This is where the financial equation becomes more interesting. As established earlier, induction cooktops are substantially more energy-efficient. While the exact savings depend on usage, the 20-25% reduction in electricity consumption for the same amount of cooking will lead to lower utility bills month after month, year after year. Over a 10-to-15-year lifespan, these savings can significantly offset the higher initial purchase price.

The other major cost to consider is cookware. This will be explored in more detail in the next section, but it is a critical part of the financial analysis. An electric cooktop works with almost any flat-bottomed pan you already own. An induction cooktop requires ferromagnetic cookware. If your current set of pots and pans is made of aluminum, copper, or non-magnetic stainless steel, you will need to budget for a new set. This “hidden” cost can add several hundred dollars to the total investment in an induction system.

When you weigh the higher upfront cost of the induction unit and potentially new cookware against the long-term energy savings, the financial break-even point can be several years down the line.

Factor 5: The Cookware Conundrum

A cooktop is only one half of the cooking equation; the pots and pans you use are the other. The interaction between the cooktop and the cookware is a practical, day-to-day concern, and it is here that we find one of the most significant practical differences in the induction cooking vs electric debate.

What Works with Induction? (Cast Iron, Stainless Steel)

The requirement for magnetic cookware is the single biggest hurdle for many people considering a switch to induction. Because induction works by creating a magnetic field, the pot itself must be made of a material that can react to that field—a “ferromagnetic” material.

The best performers are:

• Cast Iron: Both bare and enameled cast iron (like Le Creuset or Staub) are perfect for induction. They are highly magnetic and retain heat beautifully.
• Magnetic Stainless Steel: Not all stainless steel is magnetic. High-quality multi-ply cookware often has layers of aluminum or copper for heat conductivity, but as long as the exterior layer is a magnetic grade of stainless steel, it will work perfectly.
• Carbon Steel: Similar to cast iron, carbon steel woks and pans are ferromagnetic and work very well.

A simple test can determine if your current cookware is compatible: if a refrigerator magnet sticks firmly to the bottom of the pot or pan, it will work on an induction cooktop. If the magnet does not stick, or sticks only weakly, the pan will not work.

Cookware Material	Induction Compatible?	Radiant Electric Compatible?	Notes
Cast Iron	Oui	Oui	Ideal for induction; heavy and provides even heating.
Magnetic Stainless Steel	Oui	Oui	A popular and effective choice for both technologies.
Non-Magnetic Stainless Steel	Non	Oui	Common in older or less expensive cookware sets.
Aluminum	Non	Oui	Excellent heat conductor but not magnetic on its own.
Copper	Non	Oui	Prized for its responsiveness but not ferromagnetic.
Glass / Ceramic	Non	Oui	Will not work on induction unless it has a bonded magnetic base.

The Universal Nature of Electric Cooktops

A radiant electric cooktop offers complete freedom in cookware choice. As long as the pot or pan has a flat bottom to ensure good contact with the glass surface, it will work. Aluminum, copper, glass, ceramic, and any variety of stainless steel are all perfectly suitable. This universal compatibility means that when you buy an electric cooktop, you can be confident that all your existing cookware will function without issue. There are no hidden costs or needs to replace your favorite pans. For someone with a cherished collection of copper or aluminum cookware, this can be the single most compelling reason to stick with a radiant electric cooktop. While some cooking traditionalists may prefer the open flame of traditional liquefied petroleum gas stoves, the simplicity of electric cooktops holds wide appeal.

The Hidden Cost: Do You Need New Pots and Pans?

Before committing to an induction cooktop, you must perform an audit of your kitchen cabinets. Take a magnet and test every pot and pan you use regularly. If you find that most of your cookware is already compatible—perhaps you are already a fan of cast iron or have a high-quality stainless steel set—then the transition to induction will be seamless and cost-effective.

However, suppose you discover that your go-to frying pan is aluminum and your favorite saucepan is non-magnetic steel. In that case, you must factor the cost of replacing them into your budget. While you don’t need to buy the most expensive set, a decent starter set of induction-ready cookware can cost anywhere from $150 to $500 or more. Some people see this as an opportunity to upgrade their cookware, while others view it as an unwelcome additional expense. It is a deeply personal calculation that every potential induction buyer must make.

Beyond the Basics: Other Deciding factors

While the five main factors—performance, efficiency, safety, cost, and cookware—are the pillars of the decision, several other practical considerations can influence your satisfaction with a new cooktop.

Cleaning and Maintenance

Here, induction holds a significant advantage. Because the surface itself doesn’t get scorching hot, spills, splatters, and boilovers don’t burn onto the glass. A simple wipe with a damp cloth, even during cooking, is often all that is needed to clean up a mess. There is no need for specialized scrapers or harsh chemical cleaners.

Cleaning a radiant electric smoothtop can be more laborious. Sugary or starchy spills can burn on instantly, requiring a razor blade scraper and a special ceramic cooktop cleaner to remove without scratching the surface. This requires more effort and care to keep the cooktop looking new.

Durability and Lifespan

Both types of cooktops feature a glass-ceramic surface that is durable but not indestructible. A heavy pot dropped from a height can crack or shatter the surface of either an induction or an electric model. The repair cost for this is often so high that it necessitates replacing the entire unit.

In terms of electronic longevity, both technologies are generally reliable. Radiant electric cooktops are a simpler technology with fewer components that can fail. Induction cooktops have more complex electronics, including the magnetic coils and their control boards. However, as the technology has matured, their reliability has improved dramatically, and most quality units are designed to last for well over a decade with normal use.

Noise Level and User Experience

Radiant electric cooktops are completely silent in operation, aside from the faint click of a thermostat. Induction cooktops, however, can produce some noise. You might hear a faint buzzing or humming sound, especially at high power settings. This is the sound of the electronics and the magnetic field interacting with your cookware. Some pans are noisier than others. You may also hear the whirring of a small internal cooling fan that protects the electronics. For most users, these sounds are quiet and quickly become part of the background kitchen noise, but for individuals who are highly sensitive to sound, it is a factor to consider.

Making the Final Decision for Your Household

After examining the evidence, it becomes clear that there is no single “best” answer in the induction cooking vs electric cooktop debate. The optimal choice is deeply intertwined with your personal priorities, cooking style, and budget.

Who Should Choose an Induction Cooktop?

An induction cooktop is the ideal choice for:

• The Passionate Cook: If you value speed, precision, and responsiveness, induction offers a level of control that is second only to a professional gas range.
• The Safety-Conscious Household: For families with young children or anyone concerned about the risk of burns, induction’s cool-to-the-touch surface provides unparalleled peace of mind.
• The Energy-Conscious Consumer: If lowering your utility bills and reducing your environmental impact are important to you, induction’s superior efficiency makes it the clear winner.
• The Modern Design Enthusiast: The sleek, clean look of an induction cooktop, combined with the ease of cleaning, appeals to those seeking a minimalist and modern kitchen aesthetic.

When is an Electric Cooktop the Better Option?

A radiant electric cooktop remains a sensible and popular choice for:

• The Budget-Focused Buyer: If the primary concern is the lowest possible upfront cost, a radiant electric cooktop is significantly more affordable than an induction model.
• The Casual Cook: If your cooking is generally straightforward—boiling water, heating soup, frying an egg—and you don’t require split-second temperature control, an electric cooktop is more than adequate.
• The Cookware Traditionalist: If you have a beloved and expensive set of copper, aluminum, or other non-magnetic cookware, an electric cooktop allows you to continue using it without the added expense and waste of replacing it.
• Those Seeking Simplicity: Electric cooktops are a known quantity. They are simple to operate, universally compatible, and have been a reliable kitchen staple for decades.

Foire aux questions (FAQ)

1. Do induction cooktops require special wiring? No, not usually. Both induction and standard electric cooktops require the same type of 240-volt, high-amperage circuit that is common in most kitchens in the USA and Europe for major cooking appliances. If you are replacing an existing electric cooktop, an induction unit should connect to the same wiring.

2. Can an induction cooktop scratch easily? The glass-ceramic surface on an induction cooktop is the same durable material used on radiant electric smoothtops. It is resistant to scratches from normal use, but it can be scratched by dragging rough-bottomed pans (like unfinished cast iron) across the surface. It can also crack or shatter if a heavy object is dropped on it.

3. Do induction cooktops make noise? Yes, they can make some noise. It is common to hear a low-level buzzing or humming, especially at higher power settings. You may also hear the click of the electronics cycling and the whir of an internal cooling fan. Most users find these sounds to be unobtrusive.

4. Is induction cooking safe for people with pacemakers? This is a valid concern. The magnetic fields generated by induction cooktops are generally low-power and dissipate within inches of the surface. Most modern pacemakers are shielded against such interference. However, major health organizations and manufacturers recommend that individuals with pacemakers or similar medical implants consult their doctor and maintain a distance of at least 6-12 inches from an operating induction cooktop as a precaution (British Heart Foundation, n.d.).

5. Can I use a regular pot on an induction stove with an “adapter disk”? Yes, induction converter disks are available. These are flat, ferromagnetic plates that you place on the induction burner. The burner heats the disk, and the disk then heats your non-magnetic pot via conduction, essentially turning your induction cooktop into a less efficient electric cooktop. While they work, they defeat the primary benefits of induction—speed and efficiency—and are best seen as a temporary solution rather than a permanent one.

Conclusion

The path to choosing a new cooktop is a journey of self-reflection about how you live and cook. The debate between induction cooking and electric is not merely a technical one; it is about aligning an appliance’s capabilities with your values. A radiant electric cooktop represents a known, reliable, and accessible path. It offers universal compatibility and a low barrier to entry, fulfilling the fundamental need to apply heat to food with dependable simplicity. It is a pragmatic choice rooted in budget and practicality.

In contrast, induction represents a forward-looking investment in performance, safety, and efficiency. It demands a higher initial outlay and a specific type of cookware, but in return, it offers a culinary experience defined by precision and speed, a kitchen environment made safer by its cool surface, and a smaller energy footprint over its lifetime. The choice, therefore, hinges on what you prioritize. Is it the immediate financial accessibility of the present, or the long-term performance and efficiency of the future? By weighing these factors thoughtfully, you can select the technology that will not just cook your meals, but will best serve your home for years to come.

Références

British Heart Foundation. (n.d.). Are induction hobs safe for people with pacemakers? Retrieved from

Empava. (2024, July 11). All you need to know about cooktops – Expert guide. Empava Appliances. Retrieved from

Mega Furniture. (2024, September 3). Induction cooker vs. electric cooker: Which is more energy efficient. Retrieved from

U.S. Department of Energy. (2014). Stoves: Combination cooking products. Code of Federal Regulations, Title 10, Section 430.2. Retrieved from