Even if you enjoy cooking, waiting for a pot of water to boil is probably one of the things you'd rather not have to deal with. And yes, the more you watch it, the slower it boils -- that's just science. But did you know that some ways of heating a pot are quicker than others? They can be better for other reasons, too. Using an electric stove can take longer than you'd like, making a gas range the preferred choice -- not to mention they usually heat your pots and pans more evenly, too. And with summer very much here, you've better things to do than stand and wait for water to boil. So gas is the way to go, right? Well, it's complicated.
As quick as they are, gas ranges have their own problems, including the potential health hazards that come with setting a fossil fuel alight just so you can make some noodles. Thankfully, for those looking to go electric with their cooking, there are choices. Induction stoves are a popular option nowadays, and they don't have many of the problems that you get with traditional electric ranges. They also heat more quickly and evenly while being more energy-efficient. The trick is magnets.
Here's a look at how induction cooktops compare to electric ranges.
The mechanics of induction and electric heat
Electric and induction cooktops produce the same outcome -- dinner -- but the way they actually get there is quite different.
The burners on electric cooktops heat up and transfer that energy to your pots and pans through what's called conduction. The burners consist of metal coils, which may be exposed or covered by a cooktop made of glass or ceramic, that are heated with an electric current.
The LG Signature Smart InstaView microwave mounts above the company's induction stove, and a camera mounted on the bottom of the microwave allows you to watch your food cook on the range from across the room. James Martin/CNET
That heat then transfers either directly to the cookware, in the case of exposed coils, or into the conductive surface and then onto your pots and pans.
Induction cooktops, meanwhile, use magnetic elements to energize your metal pots and pans, heating up the cookware itself instead of heating up the surface it sits on. This means the whole pan is being heated up evenly and less energy is wasted in heating up the air around the stove or the surrounding surface.
Read more: The Cooktop Burner That Saved Us During a Kitchen Remodel
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