Inductions Stove - the Pros & Cons

Are induction cooktops worth it?

• From Good HouseKeeping

Bottom line: 

• Even though induction takes some getting used to, we love the unbeatable temperature control induction cooktops offer. 

• In comparison to electric, induction cooktops cook food more quickly, adjust better to temperature changes, and take no time at all to cool down. 

• Induction cooktops are also very easy to clean, and are indisputably safer than gas and electric.

How exactly does induction work:

Induction cooking takes place on a flat glass surface equipped with heaters. The heating coils are powered by electromagnetic energy that's only activated by the iron in cookware. When the iron makes contact with the active heaters, the iron particles agitate causing the pan to heat up quickly. This is different than what happens with an electric or gas range because a transfer of heat from the burners to the cookware does not take place: instead, the pot or pan heats up while the cooktop remains cools – and safe to touch! This process takes place more quickly than electric or gas because there's no waiting for the burner to heat up first. Here's what you need to know before you make the switch: 

Induction stoves and cooktops maintain a cool cooking surface. 

• Since only the pan gets hots, a hot element will never be exposed, preventing fire hazards and the risk of burns in the first place. This also allows for quicker cleanup. Some people claim this makes it safer to cook around children, but keep in mind that the cookware (and food inside it) still remains very hot.

Induction stoves offer a safer way to cook than electric or gas. 

• It doesn't emit gas into the air, and it won't catch objects, like dishcloths, on fire because it only heats items with iron particles in it. It also turns off when the cookware is removed from the heating element so there's little risk of accidentally leaving it on when you're done cooking.