# Induction vs. propane gas expense?

I live in Phoenix AZ. Which will be more expensive in the long run, an Induction or propane gas cooktop?

• It is nigh on impossible to predict the movement of electricity and gas prices, so any answer to this question will likely be speculation. – razumny Feb 8 '14 at 18:28
• I think that it is interesting to see if somebody can give a good comparison on the amount of energy used. I would expect an answer of the sort "To heat one liter of water from 20 to 100 degrees, you will use up X liters of gas and Y KWh of electricity" using standard efficiency numbers for both technologies. From there, everybody can make their own calculation based on gas and electricity prices in their area and the price of the units they are intending to buy. – rumtscho Feb 8 '14 at 20:07
• Induction would be thermodynamically more efficent. Local pricing and the speed you desire to heat, have a large effect. – Optionparty Feb 8 '14 at 21:22
• This question appears to be off-topic because it is not about food or cooking itself, but rather about finances. – Mien Feb 8 '14 at 21:53
• It's not at all off topic. Let's just say a banker or power engineer is less likely to answer the question than a cook. – Muz Feb 9 '14 at 4:32

Some approximate figures

Energy efficiency while cooking

• Induction 90%
• Electric resistive 55%
• Gas 50%

Energy efficiency while heating up

• Induction 99%
• Electric resistive 0%
• Gas 0%

Time, total energy used, and cost to boil 2 l of Water

• Induction 2:20, 0.2 kWh, \$0.034
• Electric resistive 5:00, 0.34 kWh, \$0.058
• Gas 4:00, 0.37 kWh, \$0.016

Assumptions

Gas burner is clean and correctly adjusted

Costs are estimates based on USA high prices as of 2013

In many other countries gas will be much more expensive

Bottled gas will be nearly twice the gas price from town supply gas

TDF gave a fantastic answer as far as price for the usage of the product, but you also have to factor in a few other things. While the induction ovens are by far the most effective, you also have to consider that only certain pans will work on an induction surface. You also can't have pans that have a textured bottom as they will scratch the surface. On top of those problems with induction tops, you also have to use special cleaner on them instead of a little soap and water, and they get dirty incredibly easy.

According to the report below, factoring in the cost diference of electricity to gas, the average induction oven would take 23 years to pay off the difference in energy saving (at current rates of course) That said, I doubt the stove top would last that long as they are prone to chipping and such.

To the benifits of the induction stove, for all the problems with them, they are still a favorite (if it can be afforded) of the food industry due to how incredibly fast they heat food up compared to the other options (due to its significantly higher efficiency.) They also do not have all the crevices that normal electric or gas stoves have.

Gas stoves on the other hand tend to last much longer, simply because of their construction, and are considered by many people to be the more enjoyable to cook with. When you shut them off, it is off (unlike electric stoves that continue to radiate heat) and are instantly to the heat you set them to. They do have to have a pilot light though and put off significantly more pollution (if you are one to care about such things)

Sorry to muddy up the water a bit, but you should definitely consider more than cost when looking at a stove. Also while looking only at the numbers, for the long long run a induction stove top is the cheaper option, it is unlikely to last the time required to get the extra investment back