Have you been hearing a lot about induction cooking lately? So have we.
Actually, Americans are a little late to catch on. Induction cooking has been popular in other countries for a long time—and for good reason. Induction cooking has some compelling practical advantages over gas and electric stovetops.
The best induction burners and cooktops are responsive. They heat up pans quickly and cool them down quickly. Their flat surfaces are a breeze to clean. They don’t have exposed flames or electric coils, which means that there’s no risk of catching an oven mitt or shirtsleeve on fire.
There’s one catch: Not all cookware is compatible with induction cooktops. But that doesn’t necessarily mean you need to run out and purchase all new pots and pans. Here’s what you need to know.