Those of us on the team at Tom’s Guide who have tried induction cooking absolutely love it, which is why we’re always surprised more people haven’t made the swap. Although there are plenty of excellent gas ranges and electric ranges that we recommend, there’s something special about cooking with induction.
To find out why consumers are hesitant to change their cooking habits, I called on Hannah Pregot, creative director at leading appliance retailer A J Madison, to reveal why there’s such a reluctance and what’s holding people back.
1. Installation barriers
It turns out that one of the main barriers to choosing induction isn’t related to the cooking method, but to installing the appliance.
“For many households, the biggest practical hurdle is electrical. Induction cooktops typically require a dedicated 240-volt outlet, which older kitchens may not have,” says Pregot.
”Retrofitting a home for that setup can be costly, especially if the electrical panel needs upgrading. That alone can make homeowners pause — it turns an appliance upgrade into a remodeling project.”
I can see that it’s not just as easy as switching one appliance for another. If the installation is an issue for your setup, it’s still possible to enjoy the benefits of induction cooking.
A portable induction cooktop will plug into an electrical socket, just like any other small kitchen appliance, such as a stand mixer or coffee maker. This means you can still enjoy induction cooking to some extent, although you won’t have the full range of pot capacity that an installed induction cooktop will offer.
From Smeg’s portable induction cooktop — the first one I tried — to Ikea’s budget-friendly induction cooktop, ideal for small spaces, there are plenty of portable options available.
2. “Try before you buy” concerns
It’s human nature to stay within your comfort zone, which is what cooking with electric and gas offers. It’s familiar, and you know what to expect. However, induction cooking is different.
“Cooking is personal, tactile — and with induction, the experience feels different. There’s no visible flame, no gradual glow from a coil. Instead, it’s sleek and silent,” explains Pregot.
“Many people haven’t had the chance to feel what cooking on induction is like, so they’re unsure how it responds, how fast it heats, or how precise the control really is.”
This all adds to the reluctance factor, with Pregot adding, “Without a 'hands-on demo', consumers hesitate to commit to a new cooking method.”
3. Cookware compatibility
A further concern that causes resistance isn’t about learning how to cook with induction, but rather about the possibility of incurring additional expenses.
“The need for magnetic, induction-ready pots and pans can feel like another barrier. While most modern stainless steel or cast iron works fine, aluminum, copper, and glass do not — unless they have a magnetic base. For some, that means replacing favorite pans, which adds cost and complexity to the switch,” says Pregot.
If you’re not sure if your pans have a magnetic base, you can check by placing a magnet against their base. If the magnet attracts to your pan, your pan is magnetic and will work on an induction cooktop.
Did you know?
Induction cooking works via electrical induction rather than relying on gas flames or a heating element. A copper coil sits beneath the induction and generates electromagnetic energy, which is then transferred to the induction-compatible cookware.
4. Cooking performance perception
Many people are also concerned that induction cooking can’t deliver the level of heat they’ve come to expect from a gas flame.
“There’s also a lingering myth that induction can’t deliver the same cooking performance as gas. Some cooks believe it’s harder to achieve a deep sear or quick wok heat because of how induction cycles power, explains Pregot.
However, the reality is far different from these preconceptions. “Induction can achieve extremely high temperatures and maintain them evenly — often outperforming gas. But perception lags behind reality, especially for those who equate visible flame with control,” she adds.
5. The sensory shift
Pregot believes that although cooking on induction is quiet and efficient, for some, it feels less “alive.”
“There’s no flame to adjust, no heat radiating from the burner. That can make it seem clinical or impersonal to cooks who enjoy the sensory cues of traditional gas cooking — the hiss of a pan, the warmth on your hand, the subtle sound of a simmer," she says.
This makes me think of how people get a great deal of enjoyment cooking food outside on one of the best charcoal or gas grills — the cooking “experience” becomes a big part of the fun.
6. Price and market positioning can be discouraging
Part of the reluctance to swap to an unfamiliar appliance can be exaggerated further when the price is high. It seems riskier.
“While prices have come down, induction cooktops still tend to sit at the higher end of the appliance market," says Pregot. “When combined with installation costs and potential cookware replacements, that upfront investment can feel steep — especially for those who aren’t sure they’ll love it.”
Where do we go from here?
While I’ve been fortunate enough to try induction cooking, I realize that part of the problem is the lack of opportunities to “try before you buy.” Without more in-store demos, where you can use the appliances yourself rather than just watching, you won’t be able to get hands-on experience.
Pregot shares my thinking, “Most consumers who’ve tried induction become converts — but getting them to that first experience is the challenge. If retailers or manufacturers offered more in-store demos, pop-up test kitchens, or even short-term loan programs, we might see adoption accelerate significantly.”
For now, my advice is if you’re really unsure about making the financial commitment, take the easy option and invest in a portable induction cooktop. Besides from giving you the “feel” for induction cooking, you’ll also have an extra cooking surface when you’re entertaining a crowd.
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