Induction cooktops aren't new, but they've been slow to catch on among consumers. Is that about to change?
One major benefit of induction cooking for home cooks is its precision controlling heat, relative to gas ranges. Dan DiClerico, home expert for HomeAdvisor.com, says, "Induction can be thought of as the perfect combination of gas and electric, offering the performance of gas with the convenience of electric.” Realtor.com says that induction cooktops also keep the kitchen cooler while cooking, and are easier to clean. Some drawbacks are that not all metal pots and pans are compatible with induction cooking, and that the price point can be high, depending on the model and brand.
Induction cooktops emit an alternating electric current, creating electric currents in the metal pot placed on top. This turns the pot itself into the cooking surface. “The early consumer models in the 1970s and '80s were a little temperamental,” explains DiClerico. “But manufacturers have gotten the technology right, and prices continue to fall comparable to gas ranges, so induction's become very hot in the last few years.”
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