Electric cooktops and ovens eliminate the emissions of indoor air pollutants associated with gas combustion, including carbon monoxide and nitrogen dioxide, and contribute to a healthier indoor living environment. ENERGY STAR certified electric cooking products are 18% more efficient, on average, compared to standard models.  

Induction Stoves

An induction stove powers an electromagnet, powered by electricity, to create a magnetic field. That magnetic field generates a fast-moving current inside the metals in the cookware, which runs into resistance in the pan and generates the heat that cooks food or boils water. Induction cooktops have the added benefits of more easily wipeable surfaces, faster cook times, less waste heat, and increased safety. 

With induction cooking, electricity flows through a tightly wound coil (1), which generates a magnetic field (2) at the surface of the stovetop. When a pot or pan made of ferrous (or magnetic) material meets the magnetic field, it agitates the molecules within the bottom and sides of the pan (3). The excited molecules result in heat (4) — but only within the material of the cookware itself. Any food in the pan will cook as expected, but all the heat comes directly from the pan rather than a heating element underneath. Image courtesy Massachusetts Clean Energy Center.

Electric/Induction Cooking Resources

ENERGY STAR Appliances

ENERGY STAR appliances are the same or better than their standard counterparts, only they use less energy. To earn the ENERGY STAR certification, they must meet strict energy efficiency criteria set by the U.S. Environmental Protection Agency or the U.S. Department of Energy. Since they use less energy, these products save homeowners money on their electricity bills and help to protect the environment by causing fewer harmful emissions from power plants. For example, an ENERGY STAR qualified refrigerator is at least 15% more efficient than the minimum federal efficiency standard. 

Appliances Resources