Gas versus electric: Which is better in the kitchen has been a heated debate amongst home chefs for years. And recently gas stoves have become a hot political topic as well. What you may not realize is there’s a newer option: induction.
“Induction uses an oscillating magnetic field to actually transfer energy directly from the element to the pan. The result is it’s much more efficient and it heats up faster, too,” he explained.“It’s true that induction only works with magnetic cookware but that really isn’t as limiting as it sounds,” he said. “Cast iron, most stainless steel, even an enamel cast iron Dutch oven all work. If you’re not sure, stick a magnet to your pan. If a magnet sticks to it, it’s going to work with induction.
Another plus: In Consumer Reports’ range tests, induction burners typically outperform other types of cooktop burners., from $1,250, earns top scores for low- and high-heat cooking, plus very good scores for baking. And it costs thousands less than many of the other recommended induction ranges in Consumer Reports’ ratings.
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