What an Induction Cooktop Is, and Why It’s So Great

A lot of people use induction cooktops nowadays. The technology of magnetic induction is a relatively new invention, which is why there are many questions about how exactly induction cooktops work and what their advantages are.

5-Minute Crafts is going to tell you what an induction cooktop is, how it’s different from other stoves, and how to take care of it.

What an induction cooktop is

In induction cooktops, an electric current is used for heating. It goes through a spiral copper wire right under the burner. As a result, it makes an electromagnetic field that is the source of the heat.

An ordinary induction cooktop looks like a glass stove. That’s because they are made of the same materials. But in glass stoves, the sources of heat are metal spirals and halogen lamps. Glass stoves are the same as ordinary electric stoves.

How they’re different from other stoves

Gas and electric stoves heat the burner or the panel that transmits the heat to the pot or the frying pan. An induction cooktop heats the pot itself, and the panel remains relatively cold. As a result, the dishes and the stove itself are way easier to clean.

The advantages of induction cooktops

• Because induction cooktops heat the dish directly, they’re faster than electric or gas stoves. For example, water boils 2 times faster.
• Induction cooktops are smooth like modern electric stoves. They’re always cold enough so you can clean them right after cooking.
• For the same reason, the risk of getting burned on this stove is very little. Once you remove the pot from the stove, the heating turns off.
• Electric cooktops need a lot of time to heat up and cool down, and it’s hard to adjust the temperature on gas stoves. Induction cooktops give you full control of the temperature. Another advantage is that the heat exchange stops right after you turn off the burner, so there’s almost no chance the food will get overcooked.

The disadvantages of induction cooktops

• Induction cooktops are more expensive than electric or gas stoves because it’s a relatively new technology.
• You will need special pots and pans for this type of cooktop. They’re supposed to be made of metal with magnetic properties, such as stainless steel or cast iron.
• Cooking on an induction cooktop might seem hard. The pot has to be right in the center of the burner for it to work. The pot should have a specific shape with a flat bottom.
• Most induction stoves don’t turn off immediately when you remove the pot or put it aside while cooking. But there might be some glitches that make the process uncomfortable.
• During your first tries, you might overcook your food. That’s because induction cooktops are faster than any other stove, so you might need time to get used to this faster mode of cooking.
• The surface of induction stoves is easily scratchable because it’s made of smooth glass. To prevent any damage, manufacturers advise using pots with flat bottoms and to not let them slide.

How to take care of induction cooktops

One of the advantages of an induction cooktop is that it doesn’t require a lot of care. In order to keep the cooktop clean, all you need to do is wipe it after each use until the pieces of food dry out.

If you need a thorough cleaning, use a kitchen towel and a soft detergent designed for induction tops. Don’t use any abrasive sponges.

When you finish cleaning, don’t forget to wash off the detergent with a wet towel and dry the surface of the cooktop.