• Electric stove burners or conventional hot plates take longer to heat up, and longer to cool down when you adjust the heat setting. This wastes energy and makes cooking more difficult than it should be. It also risks burning food from excess heat. Cooks often have to lift pots off burners to prevent boiling over, etc.
• Electric burners let excess heat escape below, around, and above the cookware. This wastes energy, can heat pot handles unnecessarily (a risk to the cook!), and makes the kitchen a hotter place to work in, which is especially undesirable in the summer.
• Electric stove burners stay dangerously hot right after being turned off.
On an induction cooktop only the cookware itself heats up. It uses a fluctuating magnetic field to generate an electric current in the metal that forms the bottom of the cookware.
• This conserves energy, as only the pot itself heats up.
• It's more responsive because there's no heating element to heat up or cool off when changing heat settings; the cookware itself is the only thing that retains heat.
• Circuits within the unit automatically shut down if the pot is removed or overheats (such as if water boils away).
• The risk of fires or burns caused by the burner itself are eliminated, as there is no exposed heating element or flame. This makes it safer than any other burner type.