The world is increasingly electric, from our cars to our homes, making our lives more efficient and sustainable. Electricity overtook natural gas as the leading home heating source for the first time in 2020, and natural gas consumption hit a five-year low in January and a four-year low in February. This shift toward electrification is especially prevalent in the kitchen, a central hub of energy use. The U.S. Department of Energy estimates 15% of energy consumption in the average American home happens in the kitchen between cooking, refrigeration, hot water heating, and dishwashing.

Architects and homeowners looking to increase efficiency and sustainability are finding the benefits of induction. According to ENERGY STAR, gas cooktops are only 32% efficient at transferring heat, and traditional electric stovetops are 75-80% efficient — induction is even better at 85% efficiency.