Induction ranges and stoves are quickly gaining popularity, however, many people are yet not sure if these new cooking appliances would be a good fit for them or what the transition would bring. Manufacturers are constantly looking to develop new features to make their products more attractive and reliable, but few actually spend their resources on showing how they work and what they bring to the table when compared to traditional kitchen ranges.


This having been said, electric ranges are vastly different from gas ones, and the induction designs have extremely little in common with the way a gas stove works.


How do induction stoves work?


These electrical kitchen appliances actually use a process that is very different from that of a gas range. Induction models do not directly heat up the cookware, rather they create a magnetic field that interacts with the metal in pans and pots. When an induction-compatible container is placed within the magnetic field its temperature starts to rise.


In other words, there is no traditional burner. The “burners” are actually areas of the cooktop that are marked in order to show where pans can be placed. Also, if a non-conductive material such as food, plastic, or glass is placed in the magnetic field, nothing will happen. Only metal can interact with it.


What are the induction cooktop pros and cons?


Keeping in mind how these appliances work, let’s look at the advantages and disadvantages of using one:


Pros


  • Safe to handle – No part of the appliance actually gets hot, so accidents are less likely to occur. There is no way to get burned as long as you do not touch the pan itself;
  • Faster cooking – Some induction cooktops can heat food faster than gas ones due to the fact that with the former, the temperature of the whole container raises at the same time. There are no cold spots;
  • More compact – The technology that goes into manufacturing these cooktops has already come a long way and has led to the miniaturization of many of the components necessary to make them work. As a result, these models are far smaller than gas stoves;
  • They make cooking easier – Due to their nature, they are easier to use in the sense that most models come with preset temperatures for various types of food and timers that can turn of the power after a certain period of time;


Cons


  • Constant power is needed – there is no reliable way to store electricity that can be used by these induction stoves. In other words, they are not useful in remote areas or in regions that experience frequent power shortages;
  • Lak of flexibility – The fact that they only work with certain types of cookware may make them impractical for some individuals. On the other hand, any type of thermal-resistant container can be used to cook food on a gas range;
  • Some models are louder than others – Induction cooktops usually come with small fans that spin to cool down their internal components and which are sometimes surprisingly loud

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