Has anyone used induction cooktops before? How do they compare to the electric glass cooktops? What’s the difference? Would gas be better? Sorry a lot of questions but I’m interested in people’s thoughts. Of course o could google answers for these but it’s not the same.
Thank you for your responses.
The only disadvantage to induction is that you can only use cookware that’s compatible. That includes cast iron, carbon steel, most stainless steel (not all stainless steel is magnetic, especially older), and an increasing number of non-stick which are aluminum with a magnetic stainless steel layer at least in the base. If a magnet sticks to it the base and it’s flat, it should work.
But if you have a big collection of cookware that’s not induction compatible, you’ll have to buy new stuff.
The heating time is better than gas and quickness of response to changes in settings is at least as good than gas. It leaves other electric cooktops in the dust.
Portable induction burners often allow you to set the temperature to maintain; this is a big advantage for consistent cooking and avoiding burning stuff. Cooktops like this don’t usually have that feature–I don’t know if this one does. But even if it doesn’t, I’d replace any other electric cooktop with it.