I researched traditional hobs, electric hobs and induction hobs carefully before settling on an induction hob. Why Induction - Unlike an electric cooktop, which must transfer heat from the surface to the cookware and food, induction cooktops heat the cookware directly. The result is an evenly heated pot or pan and much less heat loss during the process. Because the hob and oven are separate units, replacing or repairing them is less expensive than a traditional cooker that requires replacing the entire unit. The device also has an automatic shutdown function if it does not detect an error. Magnetic cookware and cooking can be easily set with a timer. Rather than being bulky with protruding knobs, this model is part of a flat surface design, eliminating the need to reach for hot pots for control knobs or knobs. Cleaning is pretty easy and you can just use a kitchen towel or sponge with a dab of dish soap. One of the features that I like is the parental controls. If you choose it after cooking, these curious little cuties will not be able to harm themselves or your home. From an energetic point of view, the results of my research reflect induction cookers. "Can transmit up to 90% of the electromagnetic energy generated by food in a saucepan, compared to 38% of the energy generated by gas stoves." "Due to the way induction cooktops transfer heat, the Surface itself isn't really hot." "That means if you touch it, don't worry." "Spill food?" "You don't have to scrape it off when you're done because it's on the Stove not cooking." "It's safer and easier to clean up." Induction cooktops can cost more than traditional electric cooktops, but this particular model I found was priced the same or similar. Induction cookers also require special cookware made of ferromagnetic material or simply if the magnet sticks to the cookware it is compatible. The size of the induction cooktop can also be an issue, but the standard 30-inch cooktop was easy to find with other design options and features that fit my budget and needs.
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