• Electric stove burners 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 and risks burning the food from excess heat. Cooks often have to lift pots off burners to prevent boiling over, etc.
• Electric burners also let excess heat escape below, around, and above the cookware. This also wastes energy, often heats 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. The burners also stay dangerously hot right after being turned off.
The induction cooktop unit causes only the cookware itself to heat up. It uses a magnetic field of rapidly varying intensity to generate an electric current within 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). Also, 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.