Induction Cooktop


Induction cooking is faster, holds steady temperatures and is all around better than any other electric, gas or propane stove I have ever tired.  Plus, thanks to our Solar & Lithium set up, we have plenty of power for cooking.

This technology has been around for decades but it’s just now starting to gain popularity. Which is fantastic because that means prices have gone down and selection has gone up.

How it Works

Induction cooking uses electromagnets to heat the pots instead of applying heat to pots.

Why It’s Best

  • Most Energy Efficient – Induction is very energy-efficient, way more efficient than gas or electric burners.
  • Less Heat – No heat is lost between the cooking surface and the pot keeping the kitchen cooler.
  • Faster cooking – Because no heat is lost, induction cook tops will bring water to a boil in half the time of a gas stove.
  • Better Control – No guesswork needed, with exact temperature settings, you can cook at steady temps.
  • Much safer than gas cooking – The primary dangers of gas stoves are carbon monoxide poisoning, gas leaks and toxin exposure.  Now bring a sailboat into the mix. Gas is denser than air, so if it leaks, it will make its way to the lowest point…the bilges.  Where it will stay until the boat is aired out to clear it or something ignites it, which is scary to even think about.

The Downsides

  • Induction cooking does require special pans.  You’ll need cast iron, magnetic stainless steel or essentially any pan that a magnet will stick to.  Copper, aluminum, glass, ceramic, and non-magnetic stainless steel (including 18/10 and 18/8) cookware won’t work.
  • Tiny learning curve.  Because this is such an incredibly efficient way to cook, I find using lower temp settings than what you would for gas or electric helps make the transition easier

Why A Portable, Single Burner Is Best

Single induction burners are very efficient because they can use all the power (typically around 1,800 watts). Dual burners share those same 1,800 watts between two burners (if you are using both at the same time, which would be the idea).  So, boiling water on one burner while trying to simmer something on another could prove challenging and not as efficient.  Plus, the smaller size of the single unit makes it easier to use in small spaces and store away.

Also, keep in mind that most circuits are 15 or 20 amps and will max out at 1,800 or 2,400 watts. In other words, if you have two high draw devices like this (anything that cooks or heats) plugged into two separate outlets that are on the same 20 amp circuit, you’ll risk tripping the circuit breaker or blowing a fuse. Having two separate devices means you can spread the load on different lines.  Also, makes sharing your workspace easier if you can spread the chefs out.

Our Induction Cooktop:



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  1. Mike 2

    Best kitchen idea ever. Works slick, cool & fast. Use a silicon mat against scratches. Mine is parked over an electric stove spiral (recess) that started to act up.
    Thanks Nikki

  2. MIke

    You recently had a mat underneath your pan while you were under sail. As a mono haul sailor, this is something that I am seriously interested in. Where can I find the mat that you used? Thanks!!!

    • Curious Minion

      Nikki mentions it’s just a silicone mat, which you can find in all shapes and sizes anywhere with a decent kitchen section. But I’d only use it on an induction cooktop – silicone can withstand a fair amount of heat but I’m not sure if open flame is a good idea!
      Curious Minion

  3. Geir ove

    you mostly link to equipment that on the El side is 120V , there are many in here that have 220V in there boats. just a hint 🙂
    Thanks for a very good page,

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