Many different types of ranges can be found in cooking. The first one is induction, a range where the heat comes from an electrical current passing through the pan. The second type of range is called convection, which means that hot air or vapor flows through your cooker and replaces your fuel source for cooking. Both induction and convection ranges offer different advantages. It depends on the cook and how they prefer to cook, which range is right for them.


Induction is a heat source in which an electrical coil beneath your cooking surface gets very hot. When you place a metal pot or pan on the burner, the coil creates heat by passing an electrical current between itself and the bottom of your pot or pan. The bottom of your metal pot or pan has to be magnetic for induction to work correctly.

If there is an electrical current passing through the bottom of your metal pot or pan, it will heat the bottom of the pan. This mostly happens because of its magnetic nature. Induction ranges are usually placed on top of your range to maximize the heat transfer. There is usually a heating element under your cooking surface to help transfer the heat efficiently up to the pan, which is on top of the range, so you can cook whatever you want in whatever shape, size, or material you want.

Features of Induction Range


Convection is a type of heat transfer medium created by airflow through your stove or cooker. The main difference between induction and convection is that induction heats the pan on the bottom, while convection uses hot air to cook on top of your pot or pan.

To cook on top of your pan, you need hot air to circulate it. After placing your pot on the stovetop, some people turn on their stovetop fan to create that air circulation. But it is not necessary because you can create the circulating air by inserting your pan into the oven. This can also be done by putting your pan in front of an overhead fan or blow heater.

Convection is used for low-temperature cooking. For example, you use it for cooking steaks on top of a stovetop grill or roast chicken in a convection oven. You place your metal pot or pan on the stovetop grill and then turn on the heat source inside your oven. The circulating air will circulate your pot or pan and cook the food on top of it.

Features of a Convection Range

Disadvantages of Induction and Convection Ranges:

Gas Ranges

Gas ranges are very popular for cooking for many reasons. They require no preheating time as an electric range does. No more sizzling of pans on the stovetop, no more waiting for a pot to boil or cook on a grill, and no more dirty pots or pans. Gas ranges make it an easy way to cook with less mess.

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Many different types of ranges suit every cook. If you are learning to cook, you should start with an electric range because it is the most common cooking range. But when you are more experienced in cooking, you could try using induction or convection ranges. Gases are also very efficient, but if you do not have the proper gas line in your house, it could not be easy to make your kitchen look completely updated.


Q: Can you cook with an induction top without a pan?
To cook on an induction range, you need to put a metal pot or pan on top of the element. If there is no pot or pan, then the element will not heat up and create heat. A heating element can only heat up when heated by another heat source, such as a metal pan or burner.

Q: How does an induction plate work?
An induction plate is like a stovetop range. It has a heating source under the cooking surface, but instead of using electricity to create the heat, the induction plate uses a magnet. The heating source is like a coil that produces heat and transfers that heat into your metal pot or pan.