The operation of a domestic induction cooktop is based on the wireless energy transfer from the inductor to the pot. In such systems, the induction efficiency is defined as the ratio between the power delivered to the pot and the consumed power from the supplying converter. The non-transferred power is dissipated in the inductor, raising its temperature. Most efficiency-measuring methods are based on measuring the effective power (pot) and the total power (converter output). While the converter output power is directly measurable, the measurement of the power dissipation in the pot is usually a cause of inaccuracy. In this work, an alternative method to measure the system’s efficiency is proposed and implemented. The method is based on a pot with a reversible base to which the inductor is attached. In the standard configuration, the inductor is placed below the pot in such a way that the delivered power is used to boil water, and the power losses are dissipated to the air. When the pot base is flipped, the inductor is immersed into the water. In this case the losses in the inductor also contribute to heating up and boiling the water. The induction efficiency is calculated from the boiling rates in both configurations. A commercial inductor was tested under real working conditions with consistent results.