Faster cooking times, greater energy efficiency and precise control are among the benefits of induction cooking. Increased safety and ease of cleaning are additional benefits of an induction stovetop.
Induction stoves heat the pan directly, rather than transferring heat to a burner and then to the pan like gas and electric stoves. This results in a 25 percent to 50 percent reduction in heating and cooking times.
Induction cooking tends to be more energy efficient compared to gas or electric because heat doesn't radiate out from a flame around a pan or from the exposed areas of an electric coil. Decreased radiant heat results in reduced energy consumption and lower utility bills.
Induction rivals gas stoves in terms of precision. As with gas, temperature adjustments are rapid. But induction offers more temperature settings and is particularly responsive at very low temperatures. Melting chocolate, making delicate sauces and keeping food warm becomes easier on induction stoves due to this precise control. Too often, gas can continue to scorch food at low temperatures.
Since induction stoves remain cool to the touch, they are much safer in homes with children or elderly family members. The absence of flame eliminates grease fires and without gas, worries over the pilot light and leaks are no longer a concern. The chances for burns diminishes, as the pans cool almost as soon as the heat turns off.
Finally, the stoves are easy to clean. Foods don't get baked onto burners since they remain cool during cooking. A sealed cooktop means there are no crevices for food to collect in. A simple wipe with a soapy sponge is all that is needed to clean spatters and spills.