Choosing and Using Energy-Efficient Stovetops.
 You have similar efficiency issues to consider whether you are looking at a standard kitchen range or choosing a separate cook-top.
First you have to choose between gas or electric burners. Serious cooks like gas because it allows for better control of the amount of heat and the speed with which it can be altered. And while gas continues to be cheaper than electricity this sounds like the best money saver. In addition, the new models must have an electric ignition rather than the old energy-burning pilot lights. Be careful if you choose to go with one of these: you are bringing gas into your home, and gas can blow up. (Of course, those electric ignitions probably won't accidentally blow out so they sound safer than the old pilot lights.) Don't forget: even with the newer models you need a fan that vents to the outside.
Of the electric cook-tops, there are some energy savers. The most energy-efficient are induction elements which transfer electromagnetic energy directly to the pan, leaving the cook-top itself relatively cool. They use less than half the energy standard coil elements use. You must use ferrous metal cookware like stainless steel, cast iron, and enameled iron--aluminum and glass pots won't work. The bad news is that induction elements are very new so you probably will only find them in the highest-priced cook-tops. As energy prices climb, though, you may find the extra cost worthwhile.
The next most efficient electric cook-tops are ceramic glass units with halogen elements as the heat source. They deliver instant heat and respond quickly when you change the temperature setting. As a bonus, they are very easy to clean. But they only work efficiently when there is good contact between the pan and the hot glass surface, so if the bottoms of your pans are rounded, you will waste energy. Plus, these puppies are fairly pricey.
Pretty close to the halogen element units in efficiency are other radiant elements under ceramic glass. Unfortunately, these elements do not heat up as quickly as conventional coil elements, although they are more energy efficient. Again, you need very flat-bottomed pans to avoid wasting energy.
Standard electric coils fall near the bottom of the list in energy efficiency. Worse, they are a bear to clean. Still, most people are familiar with this type of stove-top. If you must use standard coils, look for tips on making the most of them on other pages in this topic.
At the bottom of the efficiency list are solid disk elements, which are easier to clean up than standard coils but heat up more slowly and usually use higher-wattage elements. This translates into higher energy consumption. If you are already stuck with solid disk elements, be sure you have good contact between pan and element. If your pots and pans are even slightly rounded, you are going to use even more electricity.
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