Monday, July 19, 2010

Induction Cooktops in Review

Kenmore Elite 42800

After coming across The Kitchn's post on IKEA's new $999 induction cooktop, we were inspired to take another look at induction. For those of you not familiar with induction cooking, essentially; heat is generated through electro magnets in the cooktop directly to the pot or pan -- so the surface itself stays cool. One subsequent drawback is that all your cookware must be magnetic (IE most stainless steel and cast iron, not aluminum or glass).
The advantages to induction include exceptionally short cook times and the added safety of a cool-to-the-touch surface.
Consumer Search released their reviews of several cooktops, though the differences between the high and low cost models seem to revolve more around size and brand, rather than performance. See Consumer Search for more info on their findings.


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