Induction cooktops and ranges save on energy and don’t create indoor air pollution. But because they tend to cost more, they’re only a small part of the market. As prices come down, that may start to change.
“An induction range looks exactly like an electric smooth top range, but instead of having an element that actually warms up and heats the pan, it produces an electromagnetic current that actually heats cookware directly,” said Paul Hope, a home editor at Consumer Reports.
“One of the biggest pros to induction cooking is that things get hot much faster. So, if you’re boiling water for pasta, it’ll get hot really quickly. It can also hold a very steady simmer,” Hope said.
You also get faster response time when you turn off the burner.
“On an electric range, when you turn the burner down, that burner is still going to stay hot for some time and you might even have to remove the pan from the burner, if you really don’t want to burn something,” Hope said. “With induction, it cuts the signal off immediately, and you start to see an instant change in the temperature of the pan.”
One downside: Some of your cookware may not be compatible with an induction stove. Here’s how to check: Grab a magnet. If it sticks to that pot or pan, it will work.
More Info: CR’s Complete Guide to Induction Cooking
