Cook with Induction Instead of Gas
Induction stovetops use a magnetic field to move electrons in your pan. The moving electrons bounce all around, creating heat through friction (the same as when you rub your hands together fast).
The heat is created only in the pan. The pan becomes the burner, making the cooking:
Gas stoves release toxic chemicals with the gas. Even if you use the stove vent, a gas stove still reduces the air quality in your home.
Induction stoves use 30 to 50% less energy and release fewer emissions than gas stoves.
Easier to Clean
An induction stovetop is smooth and easy to wipe clean.
With no burners, nothing gets burned onto the surface. Many studies have found an increased risk of asthma among children in homes where gas is used for cooking.
A gas or regular electric stove heats the air as well as the pot, making you swelter. Induction stoves only heat the pot and the food.
You can put your hand directly on the burner while it’s cooking and not get burned. When there’s no pan on the burner, nothing gets hot. No one can cause a fire or explosion by leaving the burner on by mistake.
Professional chefs call induction “precision cooking” because induction stoves can maintain high or low temperatures so precisely.
From frying at 375° to warming chocolate sauce at 110°, induction controls temperature with greater precision than gas.