Homeowners and designers are warming to induction cooking technology’s many benefits.
Miele
Design & Construction Week is one of the largest trade shows in the country, bringing together more than 100,00 specifiers to the co-located International Builders’ Show and Kitchen & Bath Industry Show. It’s an ideal annual event to track trends in the homebuilding and remodeling spheres, based on how many new products and new features are released in their categories.
What struck me this year, as an annual-DCW attendee and trade magazine trend spotting columnist, was the greatest variety in induction cooking appliances that I can recall seeing in more than a decade of annual show-going.
Trend Drivers
There are numerous factors driving the growth of induction cooking appliances in the U.S., including government incentives and regulations, sustainability goals and indoor air quality concerns associated with gas burners. There are also numerous performance benefits, like speed, precision, easier cleanup and increased safety that customers are discovering.
Still, changing cooking habits is a long-term endeavor, given how tied people’s appliance and cooking relationships are to culture, comfort, family traditions, skill and experience. It’s not a simple switch in many respects. But it is one that is happening across the country.
I reached out to three prominent appliance retailers across the country for their perspectives, knowing their closeness to the markets and ability to track trends in actual sales.
Growth
Jessica Petrino Ball, editorial director at New York City-based online and expanding East Coast retailer AjMadison reported that induction accounted for 18% of all cooking sales last year, and has been growing in double digits the past three years, outpacing non-induction competitors.
“There’s a notable uptick in the sales of induction cooktops and ranges,” shared Caroline Danielson, director of showrooms at national retailer Ferguson Bath, Kitchen & Lighting Gallery. “This is partly due to the growing awareness among consumers about the benefits of induction cooking, including faster cooking times, improved energy efficiency and a cooler kitchen environment since induction generates less ambient heat.” (The last is a benefit that many will especially value as summers get hotter in so many areas of the country.)
Devon Coleman, head appliance merchant at Southern California chain Pirch, reported a 10% conversion from gas to induction ranges in recent years. This is helping to drive the increased selection on display at DCW last month, he noted: “The growth in induction sales, in the last year particularly, has contributed to the continued innovation in expanding the sizing options for cooktop and range products.”
Education and Awareness
Coleman has seen homeowners educating themselves about induction. “Customers are not just making impulse decisions; they’re taking the time to understand the technology and its advantages before making the switch. The appeal of quick heating, energy efficiency, and enhanced safety features seems to be resonating with them.”
Ball also pointed to consumer education. “Electrification is more than a trend. Many people are adopting electricity instead of fossil fuels as a necessity to improve their health, safety, and minimize their impact on the environment.”
Safety has strong appeal to consumers, the AjMadison executive observed. “With induction ranges and cooktops, there’s no possibility of gas leaks, carbon monoxide, nitrous oxide – all serious health hazards.”
There’s also a reduced risk of burns and kitchen fires. “This technology is great for households with young children or aging family members. Since induction cooktops require an electromagnetic connection between the cooktop and the pan, the cooktop won’t work unless there is a pot or pan on the surface.”
Danielson commented, “The electrification trend is significantly impacting the adoption of induction cooking appliances, largely due to the concerted efforts of retailers and manufacturers to educate consumers on the advantages and capabilities of induction technology.” The push is most pronounced in areas with a need for rapid adoption of electrification, including regions with strong environmental policies, high electricity availability or those undergoing transitions away from fossil fuels, she added.
Government
“It’s clear that the electrification trend is heavily impacting adoption and innovation in induction cooking, especially in municipalities where there’s a shift away from gas,” Coleman commented. “It’s exciting to witness these changes unfold, and it highlights how local policies and construction practices can significantly influence the adoption of induction cooking appliances.”
He’s seeing this most strongly in Pirch’s Los Angeles and San Diego markets, he reported. Likening it to the transition to electric cars, he predicted, “As more regions embrace electrification, we will see further growth in the popularity of induction technology.”
Ball added, “The federal incentives have increased public knowledge and visibility around the technology. The federal rebates in combination with a wide selection of affordable products have made induction accessible for everyone.”
Increased Selection
All of these factors are driving increased product selection. “As more vendors increase their induction offerings, the variety of products available has significantly expanded. This includes different sizes, designs and functionalities tailored to various kitchen layouts and consumer needs. The availability of more product options makes induction cooktops and ranges accessible to a broader audience, driving up sales,” Danielson pointed out.
She also noted the availability of combined gas-induction cooking appliances. “These hybrid models allow homeowners to experiment with induction cooking while retaining gas burners’ familiarity and unique cooking qualities. This flexibility could be contributing to a gradual increase in induction adoption rates.” (Will these hybrid users select induction-only models in future purposes? I hope there will be some research available on that front in the future.)
Luxury is also a leading trend for this category. “The market is witnessing the introduction of more sophisticated, high-end induction models with advanced features like precise temperature control, integrated smart technology and sleek, aesthetically pleasing designs. These premium products attract consumers looking to invest in luxury kitchen appliances, further boosting sales trends,” Danielson commented.
Notable 2024 Introductions
That trend was in great evidence at DCW in February. “Larger 48″ induction range models hit the market to serve as alternatives to the traditional large gas range trend,” Danielson commented. This included a 48” range from Forza with a single 40” wide oven, a 48” prototype from Hestan, and enhancements on earlier offerings from various brands.
Other notable introductions bring a French door oven to an induction range from Forno, new condo-friendly 24” induction ranges from Bertazzoni and Smeg (with matching over the range microwave oven), a 36” range with synced hood from Monogram, a 30” sleek frameless Miele induction cooktop and a tantalizing, not yet available, induction wok burner from Bora.
You’ll note that many of these brands are international. As Dallas area interior designer Robin Burrill pointed out, induction is much more widespread overseas – especially in Europe – than it is here. Burrill had predicted the induction abundance at DCW in a pre-show blog post and shared afterward, “I loved seeing all of it!” (So did I!)
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Note: All interviews for this article were conducted via email in the last week.
