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EPA study finds induction cooktops to be no more energy efficient than regular electric cooktops

Nick Welch | Posted in Energy Efficiency and Durability on

I was reading this review: http://thesweethome.com/reviews/best-portable-induction-cooktop/ and it mentioned this study from the EPA in 2014: https://www.gpo.gov/fdsys/pkg/FR-2014-12-03/pdf/2014-28212.pdf

It appears that induction is right around the same efficiency level of regular electric cooktops. This also calls into question the frequent claim of induction giving off less waste heat — that would be impossible, if it’s no more efficient.

This would remove induction from the list of energy efficient technologies, and relegate it to basically a luxury/convenience.

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Replies

  1. GBA Editor
    Martin Holladay | | #1

    Nick,
    I read much, but not all, of the document. Clearly, the document discusses an attempt to get manufacturers to agree on a reasonable test procedure for testing the efficiency of cooktops. The document makes no claim to be comparing the efficiency of different appliances; rather, it discusses the advantages and disadvantages of different test procedures.

    I don't think this document proves what you claim it proves.

  2. Nick Welch | | #2

    Martin, I think you're right. I was too hasty and did not read enough of the study introduction. Amateur mistake. But -- I'm glad I was wrong!

  3. Brian Knight | | #3

    Perhaps more importantly, I think you can make the claim that indoor air quality researchers probably prefer induction. Less cleaning tends to mean less burning with smoke potential.

  4. John Semmelhack | | #4

    I'm pretty sure the combustion process itself (burning natural gas or propane) is the primary IAQ issue with gas cooking (particulates, NO2, CO, formaldehyde). Secondary is the fine and ultrafine particulate matter (aka "smoke") emitted from the charred bits on the cooking surfaces and from the food itself.

  5. GBA Editor
    Martin Holladay | | #5

    John,
    There are IAQ experts who disagree with you. According to Terry Brennan, “The kitchen range is the biggest stationary source of fine particulates in a residential setting. Pyrolizing and burning of the food is what is making most of the particulates and contaminants. Breathing fine particulates is bad for you. Fine particles are three times worse than the next worst contaminant commonly found in homes.”

    More information here: All About Indoor Air Quality.

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