induction cooktops

Induction cooktops use electromagnetic fields to heat cookware directly rather than heating a burner surface that transfers heat to the pan.

This makes them faster and more energy-efficient than gas or electric coil stoves, and the cooktop surface stays relatively cool since only the pan heats up.

The technology requires magnetic cookware—typically cast iron or some stainless steel—to work.

We had to replace half our pots when we switched to an induction cooktop.