Think of it as the culinary equivalent of a smartphone.
Once you've tapped on a high-powered induction unit and watched it fire up so fast that there's no time to chop an onion, who's going back to slow-poke electric or unruly gas?
Using magnetic coils to heat the pan, not the surface, induction saves energy and precious minutes. Since the burner stays cool, there's less heat in the kitchen and fewer burnt spills—and fingertips.
With prices starting at about $1,000, induction cooktops are moving from cult to mass-market status. Still, they take getting used to.
