We extended the kitchen exhaust hood from our dual fuel gas range to include a single induction cooker in the counter.
According to the U.S. Department of Energy, the efficiency of energy transfer for an induction hob is 84%, versus 71% for a smooth-top non-induction electrical unit, for an approximate 13% saving in energy for the same amount of heat transfer.
The picture shows the black quinoa we cooked for dinner tonight. Using the cooker takes some adjustment when you’re used to gas or electric, but the results are well worth it in more ways than just energy savings: grains are effortless to cook and come out perfectly! We are still figuring out how to master scrambled eggs, but early efforts have yielded respectable results.