I didn't think I would like anything other than a gas range. Not true. The induction cook top met or surpassed my wish list --- quick, reliable, easy clean up, and safe around the grandbabies!
Long been considered a ‘must have’ for professional chefs, induction cooktops are quickly becoming a kitchen essential for any home cook. With its precision heating and ease of cleaning, induction combines the best of gas and electric to create a cooking method that’s fast, efficient and safe.
How Does Induction Work?
Unlike gas or electric, induction cooking works by transferring heat directly to your pot or pan through an electro-magnetic current. The heat from the pot is then transferred to the food inside. The cooktop will only heat the pan when it is in direct contact with the surface.“The heating element used in induction cooking is so precise, you can actually boil a pot of water on one burner and place an ice cube on the opposite side and it won’t melt, “ explained Jeremy Jones, Vice President of Marketing for Miele. As soon as the pan is removed, the flow of heat stops immediately and the cooktop surface is cool to the touch, eliminating the risk of burns.
This same application is what makes induction cooktops so energy-efficient. Because the energy is applied directly to the bottom of the pot or pan, there’s no residual heat that escapes into the air, keeping the kitchen cooler and energy costs lower. This same method of precision heating also allows for a faster cooking time, 50% faster than gas or electric cooktops
Not only does induction cut down on cooking time, but clean-up is fast and easy, too. Similar to electric, induction cooktops feature a flat, smooth surface which means there’s no worry of food getting trapped in the burners and because the cooktop never heats up, spills just wipe away.