An expert explains how induction could change your cooking game.
Once you see an induction stove in action, its hard not to be impressed.
Pricesaredropping now, so if youre considering upgrading your kitchen, induction is absolutely worth looking into.
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So what is an induction cooktop?
What Is An Induction Cooktop?
Induction cooktops are typically glass-ceramic surfaces with designated spots, called cooking zones, for pots and pans.
Unlike other ranges, induction cooktops do not get hot unless induction-compatible cookware is on the surface.
(Cast iron, enameled cast iron, and most stainless-steel cookware are compatible.)
This means that as soon as you remove your cookware from a burner, the heating stops.
If it adheres, it should work fine.
The induction is very fast.
It also holds temperatures very precisely, which might be desirable for certain recipes.
Tests have shown that induction can boil water 20 to 40% faster than gas and electric cooktops.
(Most induction stoves need a dedicated 220- or 240-volt circuit and 40 to 50 amps.)
If youre swapping out an electric stove, youre probably fine.
However, nearly most other types of cookware should work fine, including cast iron and stainless steel.
Never use abrasive cleaners or steel wool or you risk damaging the glass surface.
A special cooktop scraper is usually recommended for removing stubborn spills.
