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.

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