Pros and Cons of Induction Cooktops and Ranges
What to know before buying an induction range or cooktop
The power and precision of the technology comes 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 up a burner and then transferring the heat to the pot. Home cooks have been warming to the idea of 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 smoothtops, but the difference in performance is significant. If you’re thinking of making the switch, here’s what you need to know.
What Induction Is—and What It Isn’t
Induction cooktops and ranges look a lot like typical glass-top electric models. The biggest difference you’ll notice is that because the electromagnetic field on an induction cooktop doesn’t create a glow, you won’t know it’s on. That’s 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.