![]() Note: If you have a pacemaker, induction is safe to use. A ventilation system, such as a range hood, also helps keep heat out of your kitchen and grease off your cabinets. (All cooking creates some VOCs, however.) Many city codes don’t legally require ventilation for an induction (or radiant-electric) cooktop or range, but most people want it, said Jessica Petrino Ball, who runs the education program at the appliance retailer AJ Madison. Unlike a gas cooktop, an induction model doesn’t release methane, benzene, nitrogen dioxides, or other chemical emissions, and it doesn’t create volatile organic compounds (VOCs) when you turn it on. Induction cooktops also require the least ventilation of any cooking heat source. Induction (or radiant-electric) cooking avoids the larger safety issues that could arise when you have a gas line, such as exposure to unhealthy levels of carbon monoxide or the potential for gas leaks, explosions, or fires (which are admittedly rare but do happen). Some Wi-Fi–enabled cooktops allow you to turn them off remotely. (This is particularly helpful for small kitchens or for households with young kids, older adults, or disabled cooks.) It’s hard to turn on an induction element accidentally, unless you leave a pan on top of it-and if you do, the cooktop will automatically cut the power when the element reaches an abnormally high temperature for an extended period. Only your pots heat up when you cook-the surface of the stovetop remains cool. Induction cooktops and ranges are inherently safer than gas or radiant-electric models because they don’t involve flames or direct heat. ![]() Five of the six induction cooktops we recommend have a temperature-specific simmer or melt setting, which can keep the contents of a pot at a lazy bubble or the perfect melting point. What’s equally impressive is that even the cheapest induction cooktop or range can easily maintain a very low temperature, a task that’s hard to do on many mid- and lower-priced gas stoves (the flame can flicker or blow out) or on radiant-electric versions. Reducing the heat is similarly speedy: Water stops boiling instantly when you lower the power. Lightning-fast boiling is probably the best-known perk of induction cooking: During our tests, 4 cups of water in a 1.5-quart whistling tea kettle took 4 minutes 11 seconds to come to a full boil on our portable induction cooktop pick, whereas the same task took 6 minutes 14 seconds on a gas stove. Raising and lowering the heat when you’re cooking on an induction cooktop or range is noticeably quick. Most of the time, a quick wipe with a damp cloth is all it takes to keep your induction cooktop pristine. An induction cooktop or range gets hot only directly under a pan, so splatters or drips don’t cook onto its surface like they do on a radiant-electric cooktop or under the grates of a gas range. The smooth glass-ceramic surface of an induction cooktop is one of its most rewarding features. An induction cooktop or range could be a great choice for many kitchens.
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