The efficient use of energy is a priority when a technology migration plan is being executed. Several factors must be taken into account in order to achieve this goal. In this paper the migration from liquefied petroleum gas based cookers to electric induction cookers is analyzed, emphasizing on the selection of the best material to produce the cookware suitable for induction cookers in terms of energy saving and performance. To accomplish this study, several tests have been performed in three kind of pots made of different materials: stainless steel, cast iron and aluminium. These tests have allowed to evaluate some material properties as rust resistance, structural stability of pot bottom under thermal impact conditions, energy efficiency measurements in different body cookware materials, energy efficiency with different distances between induction zone and pot bottom, relation between energy efficiency and initial measurements of concavity/convexity and energy efficiency before and after thermal impact conditions. After completing this research, it has been found that the enameled cast iron and the stainless steel present higher efficiency in the same stove.

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