- Induction cooking is precise. Many cooks preferred gas cooktops over electric because gas's precise flame let them cook their foods the way they want. Induction cooking is even more precise because the cooking heat can be adjusted in gradual increments.
- Induction cooking saves time. An induction cooktop can boil 8 cups of water in 3 minutes and 45 seconds — compare that to 7 to 10 minutes for a gas or electric cooktop. Gas and electricity take longer because they must heat up the element, which then transfers the heat to the cookware and finally to the food. Induction cooking eliminates most of those steps — 80 to 95 percent of the energy is transmitted directly to the cookware so the food receives immediate heat.
- Induction cooking saves energy. Gas and electric cooktops use natural resources to produce heat, but induction cooktops don't — they use electro-magnetic energy. The only energy they use is the energy it takes to deliver electricity to the controls.
- Induction cooking is safer. It's virtually impossible to burn yourself with an induction cooktop because it heats only the bottom of the cookware — not the sides of the cookware and not the cooktop near the cooking element. Heat deflected from the cookware can warm the cooktop surface above the element, but not enough to cause serious burns or a fire.
- Induction cooktops keep their great looks. You can clean the vitro-ceramic smooth top surface with just a damp cloth or sponge. For tougher cleanup, use a cooktop cream to keep the surface shining. Never use abrasive cleaners, which can scratch the cooktop.
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