Induction cooktops are having a moment, and it’s not just at fancy restaurants.
Here’s why: The kitchen appliances use electromagnetic technology to heat cookware directly rather than heating the burner itself. That allows for faster cooking times and super-precise temperature control but there’s also an important safety and feel-good factor. Not only do induction stovetops reduce burn risks by remaining cool, they are also more efficient than gas and, importantly, are better for the environment.
There’s a government push, too. An increasing number of states and cities are banning gas stoves and other gas appliances in new buildings because of safety and carbon emissions concerns, and induction burners are becoming the stovetop alternative of choice for professionals and home chefs alike.
In short, you can sear, braise, steam, fry, poach, confit, sous vide, and all you need is an outlet and a recipe…. read on in the link:
https://www.forbes.com/sites/davidhochman/2024/08/08/why-everyones-switching-to-induction-cooktops-for-their-kitchens
