My Dream Range Is Induction

The BlueStar 48" Platinum Induction Range at KBIS 2025. My dream range.

Every time I reach for a tea towel while I'm cooking, the same thought crosses my mind: this is how I set my kitchen on fire. It's never happened. But I'm clumsy sometimes, and a live flame a few inches from a towel has always made me a little nervous.

Don't get me wrong, I've cooked on gas most of my adult life, and I like it. You can see the flame, you can adjust it, and the pan responds right away. It almost makes you feel like a professional chef.

But I've never loved the idea of gas, the literal gas, hanging around my kitchen. And for a long time I thought of induction as something cool, but not really for the everyday cook.

That started to change as I did more design work. There are more and more options every year, and I found myself paying closer attention. Then I was helping a friend cook dinner on their induction range. We were making a cauliflower lentil stew from an old Martha Stewart recipe, and it was delicious. The control was just as precise as gas, water boiled so much faster, and cleanup was easy: just one flat surface to wipe down. And I thought, this is really great. I really like this.

If you haven't used one, induction heats the pan itself with a magnetic field instead of a flame or a burner, so the cooktop around the pan stays much cooler. It's also about three times as efficient as gas, since the heat goes into the pan instead of into the room. And gas stoves leak a little gas even when they're turned off. Who wants to be breathing that in?

A lot of my work here in Olympia and around the South Puget Sound is about aging in place: homes that work at every stage of life, and for everyone who comes through the door. Induction fits that well. The pan is still hot, of course, but there's no flame to catch a sleeve and no gas to leave on by accident. For small kids or elderly hands, that matters. If you're building an ADU for a parent, or updating your kitchen so you can age in place, induction is one of the safest choices you can make.

It also changes how a kitchen can come together. Without a gas line to run, a cooktop in an island is easier to plan. The flat surface reads calmer in a room, especially in a matte finish. Induction needs a 240-volt circuit, so if you're remodeling an older rambler or Craftsman, decide on induction early so the electrical can be planned from the start.

Some induction systems even sit underneath a porcelain countertop, so you cook right on the counter, and the cooktop disappears. It's a very specific, very modern look, and not for most homes, but wow, is it cool!

The one I love most is the BlueStar 48" Platinum Induction Range, which I saw last year at KBIS 2025, the big kitchen and bath industry show.

Shown in ivory at the BlueStar booth, KBIS 2025.

One common complaint about induction is that you can't tell if a zone is on. There's no flame and nothing glowing red. BlueStar puts a simple red line in front of each zone that shows you the level. It's so intuitive you forget it was ever a concern. Another common hesitation is that a glass cooktop will look scratched up after a few years. BlueStar's surface is matte, and they say it's more scratch- and stain-resistant than standard glass. I had a Viking glass cooktop for a very long time, and it held up very well, so scratching isn't as much of an issue as it was in the past, unless you are really hard on your appliances.

That red line shows the power level at a glance.

It would look good in almost any style of kitchen, too, and it's highly customizable. It uses nearly every inch of the cooktop, and the oven fits commercial sheet pans. I know this post is about induction, but if you are an avid cook or have to feed an army, a commercial sheet pan is twice the size of the standard sheet pan you are probably using at home. So imagine what you can cook with all that room.

It's my dream range. My Miele keeps working just fine, so I'm in no rush, but I'd love for a client to choose one someday. Ah, I can dream.

You don't need to spend on a premium brand, though. Cost has been a hurdle in the past, but induction has come down a lot in price, and there are good options for a fraction of the price.

With clients, I suggest induction for kitchen remodels or when we're planning for aging in place, and I'll ask if they're interested in an alternative to gas. It isn't for everyone, so we always go with what works best for them.

If you're not sure about induction, I recommend trying one first. Visit a showroom and ask if they have a working display. Albert Lee Appliance has a big selection of high-end induction ranges, with a showroom in Tacoma, and Lowe's and Home Depot have more affordable options. But the very best option? Find a friend who has one and invite yourself over for dinner!

A few quick answers, if you're wondering:

Is induction better than gas? For most home cooks, I think so. It's just as responsive, faster, about three times more efficient, and there's no open flame. Gas still wins if you like to cook directly over a flame.

Is induction safe for kids and older adults? It's one of the safer ways to cook. There's no flame and no gas, and the cooktop stays much cooler, though the pan itself will be hot. That makes it a great option for ADUs and aging in place.

How much does an induction range cost? It varies a lot. Consumer Reports' top-rated induction range for 2026 is a Frigidaire Gallery at about $1,400. Mid-range models like GE Profile run around $2,800, and high-end ranges like the BlueStar start around $16,700.

If you've been thinking about updating your kitchen, or you're just curious about induction and want to talk it through, I'd love to hear from you. No pressure, just a conversation.

P.S. I almost forgot to mention your pans. Chances are the ones you already have will work. Induction needs magnetic cookware, so if a magnet sticks to the bottom of your pans, you're set.