Induction Cooktops: Pros and Cons

CEBU, Philippines - The popularity of induction cooktops is on the rise. The public enthusiasm over the device is probably due to its novelty. It's an electric stove, alright, but not the conventional type. Some types do not even show any sign that the stove is on; heat is only felt in the cookware itself.

And yet induction cooktops are fast-heating, about half the time it would take the conventional electric stoves. That's because induction stoves have an electromagnetic field below the glass cooktop surface that quickly generates heat directly to the pan, according to the website www.consumerreports.org, adding that it offers precise simmering and control.

But induction models are more expensive, as of yet at least, compared with conventional electric stoves. Also, since it uses electromagnetic field there is hardly a sign that it's on. This can be a bit risky, as a hot pot on the stove can be mistaken for cool. Some manufacturers, though, are addressing the issue by adding virtual flames and other special lights as a cue.

The usual cookware at home may not do with induction stoves. Thus, it may require a new cooking set - magnetic cookware, or more accurately, induction-capable, is needed for induction to work, the www.consumerreports.org cites. To test a cookware, if a magnet strongly sticks to the bottom of the pot, it will likely work with an induction cooktop. Some stainless-steel cookware is induction-capable, and some isn't, the website points out.

Induction cooktops are safe. If the device is turned on by mistake - with no pot on it - the stove won't get hot. When a pot is removed from a switched-on stove, the heating stops. And an induction surface stays cooler than a radiant smoothtop, which should make cleaning up spills easier. The pots, though, can get very hot while cooking and the heat often transfers from the surface below and around the pot, cautions www.consumerreports.org. It is also said to consume much less electricity than the regular electric stove.

Another thing: The magnetic field of an induction cooktop can interfere with digital thermometers; so if a thermometer is frequently needed at home, it is advisable to have good old analog thermometer handy. (FREEMAN)