It's pretty easy to see why induction cooking would be more efficient than gas and electric if you think about the heating processes involved. A gas flame is going to release lots of heat around the pan, and an electric burner emits radiant heat at any point where it's not in direct, firm contact with the pan. When heat is generated within the pan itself, as with induction, more of that heat gets to the food, and less of it warms up your kitchen.
The most obvious result of this increased energy efficiency is reduced energy consumption, meaning lower power bills and a healthier environment. Less concrete and more personal, though, is the greater comfort in your kitchen: You won't sweat as much when you cook.
Another benefit of reduced accidental heat loss? The reduced possibility of accidents â€¦