There is no clear info where higher efficiencies are exactly achieved with induction over others. If it is from just being able to reach boiling faster there maybe no real savings if it still takes 20min to still get tender rice, a 2hr simmer of spaghetti sauce or chili for deep flavor etc.? My wifes theory of cooking that twice the temp will half the cooking time in not universal with all recipes so am just wondering what type of "cooking" other than than boiling people are finding induction does satisfactorily. Frying? I can "cook" a whole potato in my MWV far faster /cheaper than my oven but they don't taste the same. My brother cooks professionally with induction(and loves it) but he has no objective of being efficient other than heat control. Time, ingredient and energy savings are not in any of his recipes. Whereas my life would be ideal with 5min meals that don't come packaged in cardboard trays.
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