"While electric versus gas stoves has long been the debate, gas was considered the ideal by many home cooks for decades, due to its superior temperature control. However, induction stoves have upended that traditional thinking in recent years. While the technology has been around for a while, it hadn't caught on, partially due to cost and partially due to confusion over how induction stoves actually work."
"From a cook's perspective induction stoves heat up pans more rapidly than both gas and traditional electric stoves, and they also heat pans more evenly. They are so powerful that they can boil water up to four minutes faster than gas or electric. Induction stoves also have more precise temperature controls as well, making it easier to avoid burning or overcooking food."
Induction stoves are poised to become the mainstream cooking technology as improvements in performance and cost make them more accessible. Induction heats cookware directly via electromagnetic fields, producing faster and more even heating than gas or traditional electric ranges. They can boil water significantly faster and offer finer temperature control, reducing the risk of burning or overcooking. Advances in the technology and decreased confusion about how induction works have increased consumer interest. Induction ranges also deliver better energy efficiency and lower environmental impact compared with gas stoves.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]