Induction cooking has been around for a while, but now it’s becoming more popular than ever. And for good reason.
First off, induction ranges make cooking easier. It’s faster because heat is generated directly into the cookware—where the food is. Plus, the temperature is much easier to control.
Second, it will improve your kitchen environment. Because there are no flames or radiant heat, your kitchen stays cooler and more comfortable. Induction cooking is safer because the surrounding surfaces stay cool, reducing the risk of burns. And cooking surfaces are easier to clean.
Third, it’s more efficient. With induction cooking, 80 to 90 percent of the energy used goes directly towards cooking your food. With natural gas stovetops, more like 40 percent of the energy is used for cooking. You don’t have to be a math whiz to figure out which is more efficient.
Better performance, improved kitchen environment and more efficient cooking—let’s hear it for induction cooking!