Induction Range
Also known as: Induction stoveinduction cooktopelectric induction
An induction range uses electromagnetic fields to heat ferrous (iron-containing) cookware directly. Pots and pans heat up; the cooktop itself stays cool except where heat radiates back from the cookware. More efficient and significantly faster to heat than gas or electric resistance ranges. Comparable to gas in responsiveness; ~85% energy-efficient vs gas at ~40% (because gas loses most of its energy to the air around the pan).
Electrically, a typical induction range needs a 40A or 50A 240V dedicated circuit (verify per appliance nameplate). Older homes commonly have gas ranges or 30A electric resistance ranges; converting often requires running new wire, sometimes a panel upgrade if the existing service is undersized.
Induction ranges are part of most home-electrification packages. They eliminate combustion (better indoor air quality), they cook faster, and they qualify under several utility rebate programs. Section 25C never covered induction ranges directly, and in any case that credit ended for work placed in service after December 31, 2025 — so the money that applies to an induction circuit now is utility rebate rather than federal credit.
Induction range installs are mostly a circuit + appliance install. The cookware is the hidden cost — if your kitchen runs on stainless or cast iron, you're set. If it's mostly aluminum or copper, you need new pans. We mention this because customers occasionally don't realize.
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