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this post was submitted on 26 Nov 2023
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For home heating and cooking, they're definitely a good route.
Ordinary coil stoves are fine to cook on too (I did for decades) but don't meet the need for upper-class signalling in the way that induction does.
It's not their effectiveness that's in question, just their efficiency.
Obviously the conversion of electricity > heat is always the same (100%) but induction is better at getting more of that heat into the food rather than the surroundings.