Induction cooking has been slow to catch on with home cooks, but gee-whiz features like the ones packed into this 30” induction cooktop could change that.
Unlike burners on an electric stove, the four induction zones don't get hot – heat is transferred directly to cookware using an electromagnetic field. Small pots can be used on large cook zones with no ambient heat loss, and spilled food won't burn on into a bulletproof patina as it does on electric burner glass-tops.
Each burner zone can be set to an exact temperature so delicate sauces never come to a boil and oil for frying stays at a consistent temperature. The power boost function allows any burner's output to be boosted by 50 percent to give you up to 3,600 watts of power for quick boiling or high-heat searing. The manufacturer compares the fast boiling times and precise temperature control to that of a gas cooktop.
For cooks particularly attached to certain heirloom pots and pans, it is important to note that like any induction cooktop, this one requires special (magnetic) cookware.