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Control
 One of the most attractive features of an induction cooktop – besides its sheer good looks – is the amount of control you can now bring to your stovetop cooking. But before we give you the good oil on induction, let's clear up a common misunderstanding.
There's a great deal of confusion over the difference between induction and ceramic cooktops. So let's clarify. An induction cooktop is not a ceramic cooktop. The reason for the confusion is that an induction cooktop looks very similar to a ceramic cooktop because it also happens to have a ceramic cover. A ceramic cooktop works on the same principle as a conventional-looking electric cooktop. Induction works in a completely different way. But we'll get to that in a minute.
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What is induction and how does it work?
In electrical terms, induction simply means: the creation of a magnetic field. When you turn on the hob, electricity flows through the coil (the inductor) under the cooktop's ceramic plate. This creates an intense magnetic field. If a saucepan made of a material that is attracted to a magnet (such as iron, steel, or cast iron) is placed on the hotplate, heating occurs.
Quite simply, it is the best method of stovetop cooking available.
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What it does
If you've never seen a demonstration of an induction cooktop then it's time to get down to your nearest Home Ideas Centre.
The classic demonstration goes something like this. A saucepan of water is put on the "hotplate", known as the "hob". The control is put on maximum and in no time at all you have boiling water.
OK, it's fast. But that's not the real beauty of induction cooking. Let's say you want to take the water down to a simmer. All you do is turn the control down and almost instantly the water is simmering. And then you want to take it up to a rolling boil and – that's right – the water is bubbling away furiously. Maybe you'd like to see something in between a simmer and rolling boil? No problems. Just turn down the control and there you have it.
Induction cooking gives you complete control over temperatures – without the time-lag experienced with conventional cooktops, even gas. It also allows you to finesse cooking temperatures in a way not possible with any other method of stovetop cooking. In fact, the level of heating can be so refined that when melting chocolate you do not even require a double boiler.
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Top for safety
The safety implications are obvious when you consider that heating only occurs on the saucepan. The hob itself does not actually heat up. In fact one part of the demonstration already mentioned is that you're invited to put your hand on the hob when it is at maximum heat. You will not feel any heat. (A word of caution, though: if you have already been cooking, the ceramic plate may be quite warm because of the heat conducted by the saucepan.)
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Comfort
Another advantage of induction is that because the hob does not heat up, temperatures in the kitchen are far less than if you were using a conventional cooktop. This is one of the reasons induction cooking has been such a hit in the north of Australia. It has also been a huge success in commercial kitchens where hot temperatures cause hot tempers.
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What's the catch?
You're probably wondering by now: if induction cooktops are so good, why doesn't everyone have one? Well, the first reason is that most people have never heard of them. This is because, although the cooktops have been around for a few years, most of the marketing dollar has been used to target the professional market. Secondly, as we have already mentioned, there are a lot of people who assume they are just a ceramic cooktop. The third reason is that they are not cheap. A four-hob cooktop retails from around $2800. But, remember, for that amount of money you will be the proud owner of the most efficient stovetop in the world.
Some people may argue that gas will give you control over cooking temperatures. But the truth is that there is no other method of stovetop cooking that will give you the same temperature control or speed of induction. Also, gas has nowhere near the same energy efficiency. In fact gas is around 39 per cent efficient as opposed to induction, which is rated at 86 per cent.
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A final warning
Well, you've heard it from us, but there's no substitute for seeing it for yourself. Before you go, be warned: if you see a demonstration at your local Home Ideas Centre, you will definitely be sold!
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