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Pros And Cons Of Induction Cooktops And Ranges

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George Washington Toma
Pros And Cons Of Induction Cooktops And Ranges

Every induction cooktop and induction range in Consumer Reports’ tests delivers fast cooktop heat and superb simmering. The power and precision of the technology come from an electromagnetic field below the glass cooktop surface that transfers current directly to magnetic cookware, causing it to heat up. Essentially, induction cuts out the intermediate step of heating a burner and then transferring the heat to the pot.

Home cooks have been warming to induction because it cooks faster and responds much faster when you dial back the temperature. And prices have been dropping, with some induction ranges selling for $1,000 or less. Induction cooktops and ranges still tend to cost more than electric smooth tops, but the difference in performance is significant. If you are thinking of making the switch, here is what you need to know.

What Induction Is—and What It Is Not

Induction ranges look a lot like typical glass-top electric ranges. The biggest difference you will notice is that because the electromagnetic field on an induction cooktop does not create a glow, you will not know it is on. That is why manufacturers have started adding virtual flames and other lighting cues. As for the ovens in induction ranges, they broil and bake the same as other electric ovens.

The Induction Advantage

No other cooking technology that they have tested is faster than the fastest induction elements—they are talking 2 to 4 minutes speedier than the competition to bring 6 quarts of water to a near-boil. Life-changing? Probably not.

Contrary to popular belief, induction cooktops can get hot, but the heat is transferring from the cooking pot to the glass through conduction, much as a hot pan would transfer some heat to a countertop if you set it down to rest. As soon as you remove the pot, that heating stops. And because the heat is going from the pan to the cooktop, the glass surface never gets as hot as it does on a traditional radiant electric range. And if you turn on an induction burner with no pot on it by mistake, it will not get hot—a nice safety feature.

You Need the Right Cookware

If you are shopping for new cookware, look for pots and pans marked “induction-compatible.” If you want to know whether your existing arsenal of cookware will work with an induction range, use a magnet to see whether it strongly sticks to the bottom of your pots. If it does, it will work on an induction burner.

Dig Out Your Dial Thermometer

The magnetic field of an induction cooktop can interfere with a digital meat thermometer, so you may need an analogue thermometer—an old-fashioned solution to a modern problem.

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