Already popular among chefs and featured in many restaurant kitchens, induction cooktops are quickly catching the eye of home cooks who want the same speed and precision when cooking in their own kitchens. Renowned for its fast supply of heat to cookware—and not the entire stovetop or, even worse, the entire room—these units will spoil a person in 43 seconds, the time it takes to boil water with induction. "Even in a microwave, it takes two to three minutes to boil water," says Certified Kitchen Designer Jere Bowden, who works with clients across Georgia and Alabama. "Forty-three seconds? Now that's power!" Lisa Wilson-Wirth, a Certified Kitchen Designer with Wilson-Wirth Design in San Diego, agrees: "This past year, nearly every one of our firm's kitchen projects included induction. Once you cook on it, it's hard to think of going back to gas or electric." Sound too good to be true? Read on for our top-to-bottom analysis of induction cooking.