Pros of Induction Hob Or Cooktop NO MORE WASTED HEAT – Using an induction cooker, the bottom of the pan or pot is directly heated directly by a electromagnetic field and absorbs all the heat energy that’s produced. COOLER KITCHEN – Using a traditional radiant cooktop, the cookware indirectly receives the heat, since the energy has to be converted to heat before it can be deployed to the pot or pan. For this reason, significant heat loss can occur due to the fact that some of the heat escapes to warm the kitchen instead of the food.This means that an induction kitchen will tend to be cooler – a plus during sweltering summer months. SAFETY – Individual induction elements do not get hot except for the area directly under the pot or pan, since heat from an induction cooker is only transferred to magnetic objects. The risk of burned fingers is nonexistent if a child (or adult) puts their hands on burner’s edge. Also, spills and stains and spills don’t get baked onto the cooktop. ENERGY EFFICIENCY Because an induction cooker is more powerful than their electric or gas counterparts, they heat up much more quickly. This capacity for instant heating, combined with the very little wasted heat, means that food requires less time on the cooktop and cooks much faster. In this case, faster is better, because faster cooking times enables you to consume less energy – and this, of course, can reduce your energy bill and is far better for our overtaxed environment. INSTALLATION BENEFITS Because induction units are, on average, quite thin, they typically require not more than 2 inches of depth under the countertop. Installation is easy, convenient and saves the space that its bulkier cooking counterparts often demand. CLEANLINESS When gas burns, it produces byproducts that Burning gas has byproducts that, while vaporized, inevitably condense on surfaces in the cooktops vicinity. Such byproducts are eliminated by electrical cooking.