I do felt the arcticle started confusion with the first paragraph. But I understood after a couple of readings. The Induction cooking is one of the high electricity consuming devices among the home electronics. Definitely cooking industry is not fascinated by many companies but it is one of the huge markets anywhere in the world.
Induction cooking has been around for a long time, especially in Europe. It is about twice as energy efficient as electric radiant elements and it's faster - the pan pre-heats almost instantly and water can be boiled incredibly quickly. It is also faster, safer, and more efficient than natural gas.
And, since the heat goes directly into the pan, it also reduces air conditioning loads because much less heat enters the kitchen. It is therefore a double win on the energy-efficiency aspect. No more "slaving over a hot stove" either!
We just got a Bosch induction cooktop that even senses the temperature of the pan so that you can fry without smoking oil (which is good because smoked oil is carcinogenic). The sensing can be done from the bottom of the pan because, unlike radiant or gas cooking, there is no heat source under the pan.
BTW the first paragraph in the article needs a major repair since it can be construed to mean that induction cooking is an energy guzzler.
I don't know about induction cooking (never used one) but gas is MUCH faster/hotter than regular electric stoves; my wife much prefers a gas stove for canning and I much prefer it when cooking with a wok.
Will this induction heating in home will have short term or long term detrimental side effect to human health? Are they 100% safe? Also, induction cooking widely different from that of gas burner or electric heating may create other problems in cooked food. Have they done this study? What about EMI EMC issues for other sensitive devices operating in the vicinity?