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Induction Cooking for Camping and Overlanding: A Practical Exploration

Introduction

Induction cooking has gained traction in recent years as a viable option for camping and overlanding, sparking both enthusiasm and debate. Over the past few months, I’ve been experimenting with induction cooking in the back of my Land Cruiser to assess its practicality in outdoor settings. This article delves into the mechanics of induction cooking, compares its performance against traditional camping stoves, and evaluates its advantages, disadvantages, and overall viability for overlanding.

What is induction cooking?

Induction cooking uses an electric current to heat pots or pans directly through magnetic induction, unlike traditional gas or electric stoves that rely on thermal conduction. A magnetic field generated by the cooktop induces heat in ferrous (iron-containing) cookware, heating only the pan and its contents. This contrasts with gas burners, which ignite a fuel source to produce a flame that heats the cookware through physical contact, a process known as conductive heating.

Testing Induction Cooking Against Traditional Stoves

To evaluate induction cooking’s performance, I conducted tests comparing four common camping cooking setups: a Coleman two-burner stove (LPG-powered), a Coleman Dual Fuel 533 stove (white gas or petrol), a Jetboil, and a Westinghouse induction cooktop (2000W maximum). The test involved boiling 600 ml of water in identical conditions, measuring the time taken to reach 100°C using a thermometer suspended in the water.

Test Setup

• Coleman Two-Burner Stove: A robust, LPG-powered stove with wind deflectors, reliable but bulky for vehicle storage.

• Coleman Dual Fuel 533: A compact stove that runs on white gas or petrol, offering versatility but lacking wind protection.

• Jetboil: A compact, efficient system designed for boiling water, with a finned base to maximize heat transfer.

• Induction Cooktop: A slim, lightweight 2000W unit, powered by AC, requiring a compatible ferrous pot.

Indoor Test Results

• Coleman Two-Burner: 4 minutes, 50 seconds.

• Coleman Dual Fuel 533: 4 minutes, 46 seconds.

• Jetboil: 3 minutes, 36 seconds (fastest, due to its specialized design).

• Induction Cooktop: 4 minutes, 29 seconds.

The Jetboil outperformed others in speed, followed closely by the induction cooktop, which was about 20 seconds faster than the gas stoves. However, the Jetboil’s design limits its versatility to primarily boiling water.

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Outdoor Test Results (With Wind)

To simulate real camping conditions, I repeated the test outdoors with a gentle breeze, adjusting times to account for a higher starting water temperature (27°C vs. 18°C indoors):

• Coleman Two-Burner: 7 minutes, 31 seconds (36% slower than indoors).

• Coleman Dual Fuel 533: 10 minutes, 32 seconds (120% slower, struggling without wind protection).

• Induction Cooktop: 4 minutes, 41 seconds (only 2% slower).

The induction cooktop’s performance was barely affected by wind, unlike the gas stoves, which suffered significant delays, especially the Dual Fuel 533 due to its exposed design.

Advantages of Induction Cooking

1. Efficiency and Speed: Induction cooktops heat cookware directly, resulting in faster and more efficient heat transfer. In tests, it boiled water nearly as quickly as the Jetboil.

2. Safety: Only the cookware heats up, leaving the surrounding surface cooler. This reduces burn risks, especially for families with children, as the cooktop remains touchable around the pan.

3. Ease of Cleaning: Boil-overs don’t burn onto the surface, making cleanup simple with a quick wipe.

4. No LPG Bottles: Eliminates the need to carry and refill cumbersome LPG bottles, which can be challenging in remote areas.

5. Wind Resilience: Unlike gas burners, induction cooking is unaffected by breezes, as heat is generated within the cookware itself.

6. Portability: Compact units (4 cm high) fit easily in vehicles and can be used away from the vehicle if paired with a portable power source.

Induction Cookware

Disadvantages of Induction Cooking

1. Power Requirements: Induction cooktops, with a 2000W maximum draw, require significant power, typically from a lithium battery and inverter. Traditional AGM or gel batteries are unsuitable due to high amp draw, which can damage them.

2. Cookware Limitations: Only ferrous (magnetic) cookware works. While many camping sets, like the Stanley compact set, are compatible, buyers must verify cookware suitability.

3. Initial Cost: Setting up a lithium battery system and purchasing induction cooktops (around $100 per unit) involves a significant upfront investment.

Debunking Myths

Myth 1: Temperature Control is Difficult

Tests showed the induction cooktop responds faster to temperature changes than gas stoves. Cooling 600 ml of water from 97°C to 80°C took 1 minute, 4 seconds on the induction cooktop, compared to 3 minutes, 45 seconds on the Coleman two-burner. This is because induction heats only the pan, while gas stoves retain heat in the burner and surroundings.

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Myth 2: Simmering is Inconsistent

Maintaining a simmer (80°C) was comparable between the induction cooktop (at 400 W, cycling on/off) and the Coleman stove on low. Both required minor adjustments to hold the temperature, debunking claims that induction cooktops struggle with low-heat consistency.

Practical Application: Cooking Lunch

To test real-world use, I cooked a simple lunch of sausages on the induction cooktop at 1400 W for 16 minutes. The pan heated rapidly, sizzling within seconds, demonstrating the cooktop’s efficiency. The meal was quick to prepare and clean up, reinforcing the practical benefits of induction cooking in a camping scenario.

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Power Management in Overlanding

The primary challenge with induction cooking is its power demand. A 2000Wh lithium-ion phosphate battery with a 2000W inverter was sufficient for a four-day family trip, cooking all meals without solar input. Charging was managed via a 1000W inverter in the vehicle, delivering up to 500W per hour while driving, fully recharging the battery in 3–4 hours. Solar panels (e.g., 200W panels providing up to 540W/hour) are also viable in optimal conditions but less practical for frequent relocations.

Power usage varied by meal:

• A dual-pot dinner and single-pot breakfast depleted the battery to 0%.

• A single-pot dinner and breakfast left 46% capacity.

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Is Induction Cooking Viable?

Induction cooking is highly viable for overlanding, provided you have a robust power setup. Its efficiency, safety, and wind resilience make it ideal for dynamic camping scenarios. The elimination of LPG bottles simplifies logistics, and the ability to cook away from the vehicle (with a portable power station) adds flexibility. However, the high initial cost of lithium batteries and inverters, combined with the cooktops’ power hunger, requires careful planning.

For campers who frequently relocate and can charge while driving, induction cooking is a game-changer. For extended stationary camping without reliable sunlight, a backup fuel-based stove may still be necessary. The Westinghouse single-burner cooktops, at $100 each, offer flexibility for single- or dual-pot setups, though dual-burner models (2400 W total) are available for those prioritizing space over maximum heat output.

Conclusion

Induction cooking offers significant advantages for camping and overlanding, including speed, safety, and ease of use, but its reliance on a costly lithium power setup is a notable drawback. For those willing to invest, it provides a modern, efficient alternative to traditional gas stoves, especially in windy conditions or when LPG logistics are impractical. While not perfect, induction cooking aligns well with the needs of many overlanders, particularly those with portable power solutions and a preference for simplicity and cleanliness.