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Induction cooktops offer precise temperature control. Users can easily and quickly adjust the heat level, and the response time is far quicker than electric or gas stovetops. The heat generated in induction cooking is distributed efficiently across the bottom of the cookware. This helps in avoiding hot spots and ensures uniform, consistent cooking.

Induction cooktops have safety features such as automatic shut-off when no cookware is detected. This improves safety and also prevents unnecessary energy consumption. The surface of an induction cooktop also remains relatively cool during operation because it is not the source of heat. This reduces the risk of burns and makes for a far safer working environment.

When cooking using induction hobs, it’s important to use compatible cookware. Induction cookware must be made of ferromagnetic materials, such as cast iron, stainless steel with a magnetic bottom, or certain types of magnetic aluminium. Most modern pans state on the packaging if they are induction compatible.