Induction cooking is a bit faster than electric cooking, and your cooktop will react faster when you adjust levels. That\u2019s not a bad thing, in most cases. But if you\u2019re used to a certain rhythm, an amount of delay, you\u2019ll want to watch your food more closely when you first start out with induction.<\/p>\n\n\n\n

Because induction requires direct contact with the pan, you\u2019ll be better off stirring food in the pan rather than pulling it off the burner to toss food around. You can still flip if you want; your stove will just complain about a lack of contact, and you\u2019ll have a minute or so to return the pan and keep cooking before it turns off. Most induction users get used to this quickly, but it\u2019s certainly an adjustment.<\/p>\n\n\n\n

Appearance<\/h2>\n\n\n\n

Induction stoves look almost exactly like a flat-top electric stove. Their elements (or \u201cburners\u201d) are hidden underneath a smooth, ceramic-glass top. And their ovens are typically the same kind of electric\u2013powered space, whether they offer convection, air-frying, or other versions of it.<\/p>\n\n\n\n

Unlike more affordable electric stoves, the relatively lower-cost induction stoves tend to feature buttons and screens rather than dials. It\u2019s helpful when setting the more precise temperatures induction can achieve: 300 Fahrenheit instead of \u201cmedium.\u201d But many appliance manufacturers make induction stoves with knobs if that\u2019s your preference.<\/p>\n\n\n\n

Maintenance, repair, and care<\/h2>\n\n\n\n

Caring for an induction stove is the same as caring for a flat-top electric stove, if maybe a bit easier. Because the heat comes from inside the cookware, rather than radiated from underneath, food that gets onto the cooktop is less burned into it, making it somewhat easier to wipe away after cooking. And, because the cooktop doesn\u2019t stay hot as long after cooking, you can get to that gunk faster. For the toughest stains, however, you\u2019ll want a glass scraper.<\/p>\n\n\n\n

As with electric flat-top stoves, you want to avoid moving heavy pots and pans around on the surface of your induction stove, so you don\u2019t scratch the surface. This will be reinforced by the stove, somewhat, because lifting a pan off the cooktop will cause an error code and cut off that section\u2019s power. It\u2019s especially important with cast iron, which works well with induction, but has a rougher surface.<\/p>\n\n\n\n

Most importantly, don\u2019t drop heavy pots or pans directly onto the cooktop, or else you could chip or even shatter the cooktop.<\/p>\n\n\n\n

Beyond that, you should follow the stove\u2019s maintenance and cleaning procedures.<\/p>\n\n\n\n