Instead of transferring heat from a stove to the pots and pans like gas or electric cooktops do, an induction cooktop heats the pots and pans directly with electromagnetic energy.
An electromagnetic field is created by a coil below the surface of an induction cooktop. Cookware that is compatible with this field will only get hot when put on it.
How It Works
When the magnetic field finds equipment that can be heated with induction, which is usually iron or steel, it heats the pan itself instead of the surface of the stove.
The heat from the pot only slightly warms up the stovetop, which stays pretty cool.
1. Pros of Induction Cooktops
Using less energy:Up to 90% of the energy used by an induction stove is turned into heat, making it very efficient. This works better than gas or electric heaters, which lose heat to the air around them.
Speed:Because the pan heats up directly, there is no need to warm up a burner or heating element first. This means that cooking times are shorter. It takes half as long to boil water or sauté food as it does on a regular stovetop.
To be exact:With an induction stove, you can precisely control the temperature. This is great for cooking delicate foods that need low, steady heat, like soups that are simmering or chocolate that is melting.
Security:Burns are less likely to happen because the stove surface does not get as hot. It also turns off by itself if it does not find any food, which keeps accidents from happening.
Simple to Clean:Although the stove stays pretty cool, spills do not get baked onto the surface. It is easy to clean—just wipe it down, and you do not have to scrub off burnt food.
The modern look:The sleek, smooth surface of an induction cooktop goes well with current kitchen designs. Most of the time, they fit right in with tables, giving the room a finished look.
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2. Cons of Induction Cooktops
Compatible with Cookware:On induction cooktops, only magnetic cookware will work, so you might need to get some new pots and pans. If the gear you already have is not ready for induction, it will not heat up.
Price:Induction cooktops usually cost more than regular gas or electric ranges, both when they are first bought and when they need to be upgraded to work with new cookware.
The Learning Curve:Induction cooking can be hard at first because the heat moves quickly and changes quickly. Some cooks find it hard to get used to how quickly things heat up and cool down.
Repairs Are Hard to Come By:It might be harder to get repairs done in some places because not all appliance repair techs know how to work with induction cooktops.
Noise:Some people who use induction cooktops say they hear a small buzzing or humming sound. This is because the high-frequency electromagnetic energy is reacting with the pots and pans.