Induction Cooktops · Page 3

An induction cooktop heats the pan directly with a magnetic field, so it brings water to a boil quickly, responds the instant you change the setting, and stays cooler than a radiant element where there is no pan — spills are less likely to bake on. Your cookware must be magnetic: if a magnet sticks to the bottom of the pan, it will work. Full-size induction cooktops need a dedicated 240-volt circuit. Compare the number of cooking zones, bridge or flex zones for griddles, the controls (touch sliders or knobs), and the cut-out size, and note that there is no open flame in the kitchen.

Page 3 of 5 — models 49–72 of 105.