Description
In comparison to electric, induction cooktops cook food more quickly, adjust better to temperature changes, and take no time at all to cool down. Induction cooktops are also very easy to clean, and are indisputably safer than gas and electric.
Think anything made of real metal—cast iron, enameled cast iron, and stainless steel are all induction friendly
While induction cooktops still use electricity to produce the electromagnetic field, they draw much less energy than electric coil or hotplate cooktops, and even ceramic cooktops. This is mainly due to the fact that induction cooktops don’t have to heat up an element to transfer heat.
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