Michigan Induction Cooktop Field Study Pilot

Slipstream worked with Upper Peninsula Power Company (UPPCO) and Indiana Michigan Power (I&M) on a two-year field study that evaluated induction cooking in 31 Michigan homes—11 that switched from a natural gas or propane range and 20 that switched from a conventional electric range. The study monitored energy use and indoor air quality and conducted surveys on customer experience before and after installation.

Electric-to-induction conversions resulted in five percent stovetop efficiency gains, in line with current energy savings measures.

For gas-to-induction retrofits, total cooking energy use was reduced by about 45 percent and lifetime CO₂ emissions were reduced by an estimated 700 kg per appliance. These retrofits also delivered measurable indoor air quality improvements. Nitrogen dioxide (NO₂) concentrations, in particular, were dramatically reduced, with average post-retrofit levels remaining below health-based pollutant thresholds that were frequently exceeded when cooking with gas.

Across both groups, participants valued induction’s faster heating, improved control, safety, and easy cleaning, with 87 percent reporting satisfaction with their new range. However, about a third of participants reported that there was a learning curve in adapting to the controls and safety features of their new range.

Together, results from this study demonstrate that induction cooking is a compelling option for energy efficiency, beneficial electrification, and healthier homes. Check out the full report for more detailed results and program recommendations.