![]() Only your pots heat up when you cook-the surface of the stovetop remains cool. Induction cooktops and ranges are inherently safer than gas or radiant-electric models because they don’t involve flames or direct heat. Five of the six induction cooktops we recommend have a temperature-specific simmer or melt setting, which can keep the contents of a pot at a lazy bubble or the perfect melting point. What’s equally impressive is that even the cheapest induction cooktop or range can easily maintain a very low temperature, a task that’s hard to do on many mid- and lower-priced gas stoves (the flame can flicker or blow out) or on radiant-electric versions. Reducing the heat is similarly speedy: Water stops boiling instantly when you lower the power. ![]() Lightning-fast boiling is probably the best-known perk of induction cooking: During our tests, 4 cups of water in a 1.5-quart whistling tea kettle took 4 minutes 11 seconds to come to a full boil on our portable induction cooktop pick, whereas the same task took 6 minutes 14 seconds on a gas stove. Raising and lowering the heat when you’re cooking on an induction cooktop or range is noticeably quick. ![]() Most of the time, a quick wipe with a damp cloth is all it takes to keep your induction cooktop pristine. An induction cooktop or range gets hot only directly under a pan, so splatters or drips don’t cook onto its surface like they do on a radiant-electric cooktop or under the grates of a gas range. The smooth glass-ceramic surface of an induction cooktop is one of its most rewarding features. An induction cooktop or range could be a great choice for many kitchens.
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