With lots of eggs and goats milk coming into the house every day, our kitchen appliances are getting an extra heavy-duty workout this spring. As a result, we've been scrutinizing the performance of our kitchen, not only from the results of the food we are making, but with rapidly rising energy prices, from an efficiency perspective as well. The current kitchen stove is electric, but we also have a propane line that runs into the kitchen. When we first started looking at cooktops, we went the traditional electric versus gas route.
However, recent discussions with professional cooks and their positive experiences with induction cooking intrigued us. Induction cooktops are the most energy efficient on the market (CEE Tier 3) and if we ever wanted to convert the house to 100% solar at some point in the future (eliminating the use of propane), this would be the best choice for us, So, it was at this point we decided to do a deep dive on induction cooktops.
However, recent discussions with professional cooks and their positive experiences with induction cooking intrigued us. Induction cooktops are the most energy efficient on the market (CEE Tier 3) and if we ever wanted to convert the house to 100% solar at some point in the future (eliminating the use of propane), this would be the best choice for us, So, it was at this point we decided to do a deep dive on induction cooktops.
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