Question 1

How does an induction cooktop work?

Accepted Answer

An induction cooktop uses electromagnetic energy to heat your pots and pans directly, rather than heating a burner or element beneath them. A copper coil beneath the glass surface creates a magnetic field. When you place a pot made from magnetic metal (like cast iron or most stainless steel) onto the cooktop, the magnetic field generates heat directly inside the pot itself. The glass surface doesn't get hot on its own — only the cookware does. This is why induction is so much faster and more efficient than gas or ceramic electric cooktops.

Question 2

Is induction cooking better than gas?

Accepted Answer

For most New Zealand households, induction is the better choice on efficiency, safety, speed, and health. Induction cooktops operate at around 85–90% energy efficiency, compared to roughly 30–40% for gas. Induction also boils water 20–40% faster than gas, produces zero indoor air pollutants, and the cooktop surface stays cool enough to touch within seconds of removing a pan. FlexiZone cooking areas and high temperatures even allow searing peppers or cooking flatbreads. For most things, induction outperforms gas.

Question 3

Do I need an electrician to install an induction cooktop?

Accepted Answer

Yes. In New Zealand, induction cooktops must be hardwired by a licensed electrician. They cannot simply be plugged into a standard wall socket (unlike portable induction hotplates, which can). If you're replacing a ceramic electric cooktop, the existing electrical connection may be sufficient. If you're replacing a gas cooktop, you'll need new electrical wiring installed, and potentially a switchboard upgrade. You'll also need a registered plumber to disconnect and cap the gas line.

Question 4

Can I use a wok on an induction cooktop?

Accepted Answer

Yes. Flat-bottomed woks work well on standard induction cooktops and can reach very high temperatures quickly — induction easily achieves the intense heat needed for stir-frying. Some induction cooktop models also include a concave wok zone designed specifically for traditional round-bottomed woks. If you love Asian-style cooking and are considering the switch to induction, look for models with a dedicated wok burner or high-powered boost zone.

Question 5

Does gas cooking cause asthma?

Accepted Answer

Research increasingly links gas cooktop use to respiratory health impacts, particularly in children. A peer-reviewed study published by researchers at Stanford University found that 12.7% of childhood asthma cases in the United States were attributable to nitrogen dioxide exposure from indoor gas cooktops. Gas cooktops release nitrogen dioxide, carbon monoxide, formaldehyde, and fine particulate matter every time they are used — even with a rangehood operating. In New Zealand, where around half of households still cook with gas, switching to induction is one of the simplest ways to improve indoor air quality.

Question 6

Is induction cooking bad for your health?

Accepted Answer

No. Induction cooking is considered one of the healthiest ways to cook. The electromagnetic fields produced are low-frequency and at levels considered safe for everyday use. In fact, the proven health risk runs in the opposite direction: gas cooktops release nitrogen dioxide (NO₂), carbon monoxide, formaldehyde, and fine particulate matter into your kitchen air every time you cook. Research has linked gas cooktop use to increased rates of childhood asthma. Induction produces zero combustion byproducts.

Question 7

Do induction cooktops affect pacemakers?

Accepted Answer

Induction cooktops produce a low-frequency electromagnetic field that is strongest within about 60cm of the cooking surface. Some pacemaker manufacturers recommend maintaining a distance of at least 60cm from an induction cooktop while it is operating. If you or someone in your household has a pacemaker or implanted medical device, consult your doctor and the device manufacturer for specific advice before purchasing. For most people without implanted devices, the electromagnetic field from an induction cooktop poses no known health risk.

Question 8

Should I switch from gas to induction in New Zealand?

Accepted Answer

For most New Zealand households, the answer is yes — particularly if you're already planning a kitchen renovation or your gas cooktop is nearing end of life. The case for switching rests on five factors: better indoor air quality (no combustion pollutants), greater energy efficiency (85–90% versus 30–40% for gas), faster cooking times, improved safety (no open flame, cool-to-touch surface), and lower long-term costs — especially if the cooktop is your last gas appliance. New Zealand's electricity grid is approximately 80–85% renewable, making induction significantly lower-carbon than fossil gas. EECA estimates switching saves around 2,000 kg of emissions over 15 years.

Question 9

What is the difference between induction and ceramic cooktops?

Accepted Answer

Induction and ceramic cooktops look almost identical — both have a flat glass-ceramic surface. But they heat food in completely different ways. A ceramic (radiant electric) cooktop uses a heating element beneath the glass to heat the surface, which then heats your pot through contact. An induction cooktop uses electromagnetic energy to heat the pot directly. Induction is roughly three times faster to heat than ceramic, responds to temperature changes almost instantly, stays cooler and safer to touch, and uses less energy. Ceramic cooktops are typically half the purchase price of induction.

Question 10

Are portable induction cooktops worth it?

Accepted Answer

Portable plugin induction hotplates are an excellent way to try induction cooking before committing to a full cooktop installation. Unlike built-in models, portable induction cooktops plug into a standard wall power point, making them suitable for renters, small kitchens, campervans, and boats. Single-burner models start from around $100–$200 in New Zealand. If you're curious about induction but not ready to replace your existing cooktop, a portable unit is a low-risk way to experience the technology firsthand.

Question 11

Is induction better for the environment than gas?

Accepted Answer

Yes. Induction cooking produces significantly lower carbon emissions than gas in New Zealand. This is because New Zealand's electricity grid is approximately 80–85% renewable (predominantly hydro, geothermal, and wind). Gas cooktops burn fossil fuel directly, releasing carbon dioxide and methane. EECA estimates that switching from gas to an induction cooktop can save around 2,000 kg of emissions over 15 years. Beyond carbon, induction also eliminates the indoor release of nitrogen dioxide, carbon monoxide, and other combustion byproducts.

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