February 6, 2012

Induction Stove In-Depth Review

Our good friend and blogger Jason Butler has recently taken up the task of writing 39 essays in 1 year, and one of them is his take on The Joy of an Induction Stove. He's an avid fan of an induction cooktop, and we think his thoughts from someone who uses one 2-3 times a day are hard to find and amazing to get.

Some highlights:

It’s incredibly fast. It boils water in less than half the time of our old electric stove, and faster than our gas one. You grow to love this.
Our cooktop is a smooth surface that wipes clean easily. I used to have chase crumbs and spills down the burners, and scrape the grates and the electric coils. This stovetop is so much easier.
The rest of the stovetop doesn’t get hot when things are cooking, and the stove itself cools down very quickly. (It still stays warm for a couple of minutes after you take the pot off, so you still have a pay a little attention.)
In order to use an induction cooktop, you need pots and pans that are magnetic. In general, this means that you should stick with stainless steel and cast iron cookery. Aluminum, copper and glass pots won’t work.