Save Time and Energy with Induction Cooktops
A variety of models are available with built-in safety measures.
Whether you're an aspiring chef or amateur cook, you might want to consider an induction cooktop for your kitchen. While they generally have higher upfront costs than gas and electric models, they come with some unique benefits. They heat pans faster and use less energy than standard cooktops. The ceramic surfaces are smooth and easier to clean than electric and natural gas models. They also are cooler to the touch, which reduces the risk of accidental burns.
How do they work?
Induction cooktops generate a magnetic field that heats the pan instead of the cooking surface or surrounding area, so very little heat escapes. Because the surface doesn't get hot, spilled food doesn't crisp on the cooktop, making cleaning a breeze.
Induction models heat up to two times faster, simmer more steadily and offer quick and precise temperature control. Many professional and celebrity chefs including Ming Tsai and Rick Bayless use induction cooktops! And, when you turn off the burner, heat transfer stops immediately so there's less chance of food boiling over or overcooking.
Heat the pot, not the cooktop!
A specific type of material is needed in the pot or pan to resist the electric current, which generates the heat used to cook. Cookware made of glass or with copper and aluminum does not have the necessary properties to cook effectively on an induction cooktop. Make sure your pots and pans are marked "induction safe." If you're unsure, you can do a magnet test. If a magnet sticks to the bottom of the pot or pan, it will work for induction cooking. Glass and aluminum pans also can be used if there is an iron coating on the bottom.
You can find induction cooktop models online or at major appliance retailers.