Can you put an induction cooktop on top of an oven?

If you have an induction or an oven and are wondering if induction cooktops can be installed over an oven, the answer is yes. You can install an Induction cooktop (or even an electric or gas cooktop) over wall ovens.

Most oven cooktop combinations come as two individual pieces, but you’ll need to install both components together with the oven integrated into a niche below the benchtop, and the cooktop sitting on top.

For pots and pans to be compatible with an induction cooktop they must be made of a magnetic material: either iron or iron-based, such as steel. Induction heating works by exciting the iron atoms in cookware, so there needs to be enough iron in your pots and pans for the heat to happen.

Once you get the hang of them, they’re far easier than cooking on gas or electric. Chefs love induction cooking because of the extremely fast heating and precise heat control provided through a high-performance glass-ceramic surface.

While normal conduction stovetops use heated electric coils or gas flame as a source of heat, induction stovetops do not actually put out any heat at all. There are no heated coils and no fire. Instead, they use an electric field to generate heat. This electric field does not affect just any material.

Boucher prefers cooking with induction because it’s faster and more precise. Not only does it heat two to three times more quickly than gas, Boucher says, but “you can choose a specific temperature and it’s more consistent.” Cleaning up is also much faster and easier with induction because only the pan is heating.

Energy efficiency: Food cooked in a convection oven will cook about twenty-five percent faster than when you cook it in a conventional oven, thanks to the constant hot airflow. A traditional oven also takes longer to preheat.

The induction cooktop is 50% faster and easier to clean than traditional electric or gas cooktops, and the air fry function makes it easy to cook healthier meals. The range also features True Convection baking, which results in faster, more even baking.

There are many types of cookware that cannot be used on the induction: Aluminum or aluminum clad, copper or copper clad, aluminum foil, glass/ceramic and some stainless steel products (because these will not attract and hold a magnet).

Conventional ovens feature heating elements on the top and bottom of the oven cavity. Convection ovens have these elements in addition to a fan that helps circulate hot air throughout the oven cavity. This can help dishes placed on different racks bake at a similar rate.

Using cast iron on induction often raises questionsand we’ve got answers. Induction uses magnetic fields to heat cookware, so your pan must contain conductive, ferrous metals to transfer heat. This makes cast iron a great option for induction cooking.

A convection cooktop is a gas or electric cooktop that has a fan to circulate the heat more effectively. The result is faster cooking times and more even heating. Convection cooktops also tend to have more knobs and options than standard electric or gas cooktops.

How Long Does an Induction Cooktop Last? The lifespan of an induction cooktop is measured in operating hours rather than years. Consumer-grade induction cooktops are usually manufactured to operate for 10,000 hours, while commercial-grade induction cooktops are manufactured to operate for 30,000 hours.

Cooking with induction is safer than all other alternatives. As only the base of the pan is heated and not the entire hob, you can’t burn your hand on the hob as it stays almost completely cold.

Most convection ovens can air-fry, but not all air fryers can do what a convection oven can.