Appliances
Induction vs Gas vs Ceramic Cooktops: Which Is Right for You?
Renovating the kitchen or replacing a worn-out cooktop? The choice comes down to three types — gas, ceramic and induction — and they cook, cost and clean very differently. Here's an honest, plain-English comparison to help you pick the right one.
The three types, in one line each
Gas heats your pot with an open flame. Ceramic (a type of electric cooktop) uses a heating element glowing under a glass surface. Induction also sits under glass, but instead of getting hot itself, it uses a magnetic field to heat the cookware directly. That last difference — heating the pan, not the surface — is why induction behaves so differently from the other two.
Gas — instant flame, but trade-offs
Plenty of home cooks love gas for the visual, instant control: turn the knob and the flame responds straight away, and it works with any pot or pan you already own. It's the traditional favourite for a reason.
The downsides are real, though. Gas is the least efficient of the three — a lot of heat escapes around the pan rather than going into your food. It's the most work to clean, with removable trivets and burners. And because it burns fuel indoors, it releases combustion by-products; Asthma Australia has linked gas cooktop use to a meaningful share of childhood asthma, which is part of why the country is gradually shifting away from gas. Gas still makes sense if you're attached to cooking with flame, already have it connected, or rely on bottled LPG where mains gas isn't available.
Ceramic (electric) — the budget-friendly middle
Ceramic cooktops are usually the cheapest to buy, look sleek and flat, and like gas they work with any cookware. For a household with straightforward cooking needs, they're a practical, no-fuss choice.
The compromises are speed and control. Ceramic is the slowest to boil and slow to respond — the element takes time to heat up and, crucially, stays hot after you turn it down, so precise cooking is harder and spills can bake onto the surface. If you've cooked on gas or induction, ceramic can feel a step behind.
Induction — the modern standout
Induction is the newest of the three and, for most households, the best all-rounder. Because it heats the cookware directly, it's the fastest to boil (roughly half the time of gas), the most energy-efficient by a wide margin, and just as instantly responsive as gas. The surface itself never gets very hot — only the pan does — so it's the safest option, especially with young children around, and the easiest to wipe clean.
Two things to know before you commit. Induction generally costs a bit more to buy, and in some older homes it may need an electrician to add a dedicated circuit. And it only works with magnetic cookware — which brings us to the question everyone asks.
Wait — do I need new pots and pans?
Maybe, but there's a ten-second test. Induction only works with cookware that has a magnetic base — cast iron, steel and many stainless-steel pans qualify, while aluminium, copper, glass and ceramic pans don't. Grab a fridge magnet and hold it to the bottom of your pots: if it sticks firmly, they'll work on induction. If most of your set fails the test, factor the cost of new cookware into your decision.
What about running costs?
Here's the honest version. Both electric options are cheap to run — independent testing puts a typical cooktop at roughly $30 to $80 a year. Induction is the most efficient of everything, but next to a ceramic cooktop the real-world saving is modest, because both are electric. The bigger running-cost story is leaving gas behind: switching from gas to induction saves the average household somewhere in the tens of dollars a year, on top of the safety and air-quality benefits. Upfront price matters more than running cost here — which is exactly where being a ShopRite member helps. You can put our appliance and technology discounts to work and let us chase a better price on the model you want.
So which should you choose?
- You love cooking with flame, or already have gas connected: gas still has its fans.
- Tight budget and simple cooking needs: a ceramic electric cooktop is the value pick.
- Most households wanting the best all-round performance: induction — fastest, safest and most efficient.
- Families with young kids: induction, thanks to the cool-to-touch surface.
Quick answers
Do I really need new pots for induction?
Only if your current ones aren't magnetic. Hold a magnet to the base of each pan — if it sticks, it works. Cast iron and most steel and stainless pans are fine; aluminium, copper and glass are not.
Is induction actually safer than gas?
Yes, for most homes. The cooktop surface stays relatively cool because only the cookware heats up, there's no open flame, and there are no combustion by-products released into your kitchen.
Is gas being phased out?
Australia is gradually moving away from gas for cooking, and many households are switching to electric for cost, safety and air-quality reasons. Gas isn't disappearing overnight, but induction is increasingly the default choice for new kitchens.
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