Traditional cooking methods such as gas and electric ranges have been standard in kitchens for decades, but both could be considered inefficient. Induction cooktops are designed to focus heat on the pot itself, eliminating wasted heat and making the cooking process more efficient.
Induction cooktops are have increased energy efficiency compared with other unit types. Because an induction cooktop only provides heat when in contact with the pan, energy is not wasted.
Induction cooktops have a flat, smooth surface with no grates or mechanisms. This allows the cooktops to be cleaned very quickly, using a simple wet cloth on the surface.
Kitchen heat can quickly rise when several stoves and ovens are in use. Induction cooktops limit this ambient heat, targeting only the pan and keeping the kitchen from overheating.
Induction cooktops offer increased safety compared with traditional stove surfaces. No flame or heated coil is exposed when a pan is not being heated.
By targeting heat onto the pan, and not on the surface, induction cooktops allow food to be prepared faster than with conventional methods. Food can be heated and cooked in less time.
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