An induction range is a type of electric range that uses electromagnetism to heat cookware, essentially turning the cookware into its own source of heat. Induction ranges and cooktops are highly efficient and generally outperform every other kind of range in Consumer Reports’ tests. They heat up quickly and allow for a rapid rise or drop in temperature, which means that you can adjust the temperature more quickly than on an electric or gas cooktop. Induction ranges are also known to boil water 50 percent faster compared to their gas and electric counterparts, and they maintain a consistent temperature so occasional spills or boil-overs occur far less often.
One of the key features of an induction range is that it gets hot only directly under a pan, so splatters or drips dont cook onto its surface like they do on a radiant-heat cooktop. This makes induction ranges easier to clean and maintain. Another advantage of induction ranges is that they are highly precise, allowing for more control over what you cook.
However, there may be an initial learning curve with induction cooking, as the cookware heats up more quickly, and the total cook time may be reduced. Additionally, induction ranges require cookware made of ferromagnetic materials, such as cast iron or stainless steel, in order to work.
Overall, induction ranges are a great choice for kitchens with limited space because they pack a cooktop and oven into a single appliance. They are highly efficient, precise, and easy to clean, making them a popular choice among home cooks and professional chefs alike.
