Unlike many green building products, the term “energy efficient” may not to be the No. 1 selling point for induction cooktops. While these appliances are indeed efficient—so much so that they’re becoming a go-to staple in many eco-friendly kitchens—it’s their superior cooking capabilities that likely will be what seals the deal with most home buyers.

Boasting energy efficiencies higher than gas and electric along with precise temperature control and myriad safety features, induction cooktops pack a double-benefit punch for green building pros and consumers alike. The challenge, however, is a familiar one: Though popular in Europe for some time, induction technology is still largely foreign to many Americans, and comparative costs are high. Growing attention by green builders and new offerings from several big appliance brands, along with word-of-mouth marketing about the appliances’ chef-friendly features, are expected to shift attention to these super-efficient surfaces.

How They Work

Traditional electric or gas cooktops transfer heat from the burner to the pot and then to the food. With induction, magnetic coils underneath the smooth ceramic surface generate an electromagnetic frequency. This frequency stimulates molecules in ferrous-metal pots and pans (such as cast iron) that generate the heat that cooks the food.

The process transforms the pot—rather than the burner—into the heating source, so less heat is lost in transfer. As a result, induction cooktops are roughly 87% to 90% efficient, manufacturers estimate, compared to about 50% to 55% for gas and around 60% for electric.

“Since the energy is supplied directly to the cooking vessel, nearly 90% of the energy is used to cook,” says Juliet Johnson, manager of premium brand experience at KitchenAid and Jenn-Air. “Its energy efficiency makes it a natural for green building.”

What’s more, in most units, the magnetic coils under the surface only react to the size of the pot on top of it. “Because it’s actually having a reaction with the diameter of the pot, very little energy is wasted,” says Jennifer Park, marketing communications manager for Fagor.

Supplementary energy savings also can result because there is no excess heat coming off the surface that can overheat the kitchen.

Beyond Green

While induction’s energy efficiency is what’s attracting the attention of green builders, remodelers, and architects, what will likely appeal most to consumers are cooking advantages ideal for anyone who likes to prepare masterful dishes at home.

Like gas, induction offers more control over heat output than electric units, along with faster reaction time when the temperature is adjusted. The precision, along with induction’s ability to hold exact temperature, allows for more controlled heating and easier cooking of historically difficult foods, such as melting chocolate.

Where induction also shines is speed: Near-instantaneous response times mean a pot of water will come to a boil more quickly.

And because there is no heat being transferred from cooktop to pot, the surface remains relatively cool to the touch—a helpful safety feature that also helps reduce cleanup. A range of other safety components are present on many models, including child locks and automatic shutoff systems in case of overflows. Fagor’s seven-point safety system also includes a temperature cutoff at 575 degrees.

Induction’s drawbacks are similar to a lot of new-to-the-U.S. products: price and familiarity. Prices depend on size and power, but Consumer Reports places induction in the range of $1,800 to $3,500, compared to $650 to $1,200 for gas and $550 to $750 for electric. As the category’s popularity increases, prices should drop.

Helping induction’s growth are launches by more well-known brands. Electrolux, for example, is showcasing the technology in national TV ads. Several companies have recently introduced induction ranges, providing even more installation flexibility, and a number of models boast innovative new finishes and features, such as Bosch’s AutoChef and Thermador’s Sensor Dome, which measure pot temperature to provide even greater control.

Still, building professionals will likely need to inform homeowners and buyers that the technology exists and how it works. For this type of product, seeing is believing, so including induction units in model homes or sales centers and hosting cooking demos is an ideal way to show off benefits to buyers.

“Consumers are just not aware of induction. Once they see it being used … then they’re sold,” says Johnson. “I think educating the consumer and getting them to the products so they can see it live and in person makes a huge difference.”

Homeowners also will need to be made aware of pot material requirements: Cookware must be ferrous metal (i.e., magnetic) to work with induction, which means no copper, aluminum, or glass.

Installation Considerations

Education isn’t limited to consumers. Pros will need to learn the slight differences in specifying induction cooktops—which come in a variety of types based on size, number of elements, and wattages. Traditional 30- and 36-inch four- and five-element units are offered along with smaller sizes ideal for apartments and condos where space is an issue.

In addition to size, buyers will need to consider power—specified in watts, as opposed to the BTUs of gas units. Cooktops will often be listed with an overall wattage as well as wattage for individual burners. Keep in mind, some cooktops’ burners “power share,” which will limit each element’s total power when used simultaneously. This is also true for large elements that have a “power boost” feature, which jacks up power temporarily for a faster boil.

Though some manufacturers continue to increase their power options, in general today’s offerings are more than sufficient and surpass what’s been used in Europe.

Installation is not much different than electric models, though contractors will need to check with the manufacturer on electrical requirements; depending on the cooktop’s wattage, up to 50 amps may be needed. Installers also should verify clearance requirements for or restrictions against installing ovens beneath the cooktop.

Also consult your dealer about ventilation, says Kenyon vice president and co-owner Mike Reischmann, as requirements could be less.

Though promoting, selling, and installing induction units will require some adjustment for pros and their clients, the benefits are likely to continue to gain fans, particularly as models show up in green projects.

“Induction cooking is going to be the hottest thing,” predicts Reischmann. “You’ve got the technology that’s finally there, you’ve got the price points coming in range of normal appliances, … and you’ve got the energy efficiency that induction offers.”

Katy Tomasulo is Deputy Editor for EcoHome.