Electric cooktops take a lot of time to heat up and cool down, and it's difficult to hit a precise temperature with gas ranges. Induction stoves and cooktops offer precise temperature control. Instead, the pan heats up directly and super quickly - our tests have shown that induction cooktops can boil six quarts of water in under 15 minutes. That's because with induction, you don’t have to wait for the heating element to transfer to the pan. Induction stoves and cooktops heat faster than electric and gas counterparts. Here's what you need to know before you make the switch: This is different than what happens with an electric or gas range because a transfer of heat from the burners to the cookware does not take place: instead, the pot or pan heats up while the cooktop remains cools – and safe to touch! This process takes place more quickly than electric or gas because there's no waiting for the burner to heat up first. When the iron makes contact with the active heaters, the iron particles agitate causing the pan to heat up quickly. The heating coils are powered by electromagnetic energy that's only activated by the iron in cookware. Induction cooking takes place on a flat glass surface equipped with heaters. The new, buzzy type of range has gained popularity for its quick cooking times, energy efficiency, and safety: but how exactly does induction work, and is it worth the steep price tag? The truth is: it depends. Buying a new range or cooktop is intimidating enough, but especially so if you're considering switching to induction.
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