LED’s is a great invention. During the course of my life building, making. using many different new products over those years, many items where duds. But then you have few things that was total game changer.
I managed to skip the whole cfl era because I buy necessities when they’re on sale, and I had a stockpile of incandescents that lasted me through to the LED era. Worked out pretty well for me
Energy efficiency starts with the source, not with the user. You cited the facts regarding the transmission losses, but completely ignored the loss in the generator. No electrical generation is near 100% efficient. Even hydro is only about 90% efficient.
Your sources agrees with my AI link - in fact, it might be the AI source!
From your first link:
Induction cooking not only transforms the cooking experience with lightning-fast heating and instant temperature control but does so with remarkable energy efficiency and safety. It also unlocks a more pleasant and professional home cooking experience without the environmental toll. By heating the pots and pans directly instead of the cooktop surface, there is minimal energy loss, making induction cooking more energy efficient. With approximately 90% efficiency, induction cooking surpasses the roughly 74% efficiency of traditional electric stoves and 40% of gas stoves, demonstrating significant energy savings.
Second link:
A study conducted in 2014 (this link opens in a new window) (this document-link opens in a new window) found that induction ranges send 85-90 percent of the generated heat directly to the food they’re cooking. In comparison, electric stovetops hover around 65-70 percent. Gas ranges come in last with about 40-55 percent efficiency. This means that more than half of the energy from a gas range is wasted. Induction ranges are the most efficient option by far.
Third link:
While electric is certainly more energy-efficient than gas, induction is still the clear winner for efficiency. An electric cooktop allows only 65-70% of heat to reach food as opposed to induction’s 90%. This results in your kitchen staying cooler with induction than it does with electric cooking. While risk of fire is lower with electric than with gas, the risk is lower still with induction. Since the pan itself is the only heat source in induction cooking, your risk of kitchen burns is also greatly decreased.
People can say whatever they want. If a new product is clearly better or more convenient than the older model/method, the newer will eventually take over without the need for bans or incentives. No one is forcing people to fly or drive when they’d rather be on a horse. You can still do that if you want.
I’m open to anything that is the better product. What I’ll never do is switch or buy any home with an electric cook top.