Cooks often complain that electric stovetops are slow and too hard to control. There is another option to conventional coils that combines the affordability of electricity with superior cooking ability. Induction stovetops. This type of cooktop has a glass top with an electric underneath. There are pros and cons to this type of cooking. The best features may be that induction cooking is fast and immediately controllable, energy efficient and safe. A few drawbacks include some concern about the electromagnetic field emitted by the cooktop, its relatively high cost, and that new, ferrous metal pots and pans may need to be purchased since other types of cookware don’t work well with induction cooktops.
Read the full article here: Going High-Tech With an Induction Cooktop | GreenBuildingAdvisor.com