[masraum]

Yep, it heats quickly. I think it requires ferrous pots because it uses some sort of electro-magnetic induction to heat. I think it also cools off very quickly.

https://www.consumerreports.org/electric-induction-ranges/pros-and-cons-of-induction-cooktops-and-ranges/

The power and precision of the technology comes from an electromagnetic field below the glass cooktop surface that transfers current directly to magnetic cookware, causing it to heat up.

Essentially, induction cuts out the intermediate step of heating up a burner and then transferring the heat to the pot.

Home cooks have been warming to induction because it cooks faster and responds much faster when you dial back the temperature.


What Induction Is—and What It Isn’t

Induction ranges look a lot like typical glass-top electric ranges. The biggest difference you’ll notice is that because the electromagnetic field on an induction cooktop doesn’t create a glow, you won’t know it’s on. That’s why manufacturers have started adding virtual flames and other lighting cues.

As for the ovens in induction ranges, they broil and bake the same as other electric ovens.

The Induction Advantage
No other cooking technology that we’ve tested is faster than the fastest induction elements—we’re talking 2 to 4 minutes speedier than the competition to bring 6 quarts of water to a near-boil. Life-changing? Probably not.

Contrary to popular belief, induction cooktops can get hot, but the heat is transferring from the cooking pot to the glass through conduction, much as a hot pan would transfer some heat to a countertop if you set it down to rest. As soon as you remove the pot, that heating stops. And because the heat is going from the pan to the cooktop, the glass surface never gets as hot as it does on a traditional radiant electric range. And if you turn on an induction burner with no pot on it by mistake, it won’t get hot—a nice safety feature.

You Need the Right Cookware
If you’re shopping for new cookware, look for pots and pans marked “induction-compatible.” If you want to know whether your existing arsenal of cookware will work with an induction range, use a magnet to see whether it strongly sticks to the bottom of your pots. If it does, it will work on an induction burner.

What’s That Noise?
“A buzz or hum is common and often is louder at higher settings,” says Tara Casaregola, who oversees testing of ranges and cooktops for Consumer Reports. “And we often hear clicking of element electronics at lower settings, as well as the sound of the cooling fan for the electronics.” Heavy, flat-bottomed pans help reduce the vibrations that cause this buzz.

Dig Out Your Dial Thermometer
The magnetic field of an induction cooktop can interfere with a digital meat thermometer, so you may need an analog thermometer—an old-fashioned solution to a modern problem.

https://www.goodhousekeeping.com/appliances/electric-range-reviews/a28435170/induction-stove-cooktop-pros-cons/

Induction cooking takes place on a flat glass surface equipped with heaters. The heating coils are powered by electromagnetic energy that's only activated by the iron in cookware. When the iron makes contact with the active heaters, the iron particles agitate causing the pan to heat up quickly. This is different than what happens with an electric or gas range because a transfer of heat from the burners to the cookware does not take place: instead, the pot or pan heats up while the cooktop remains cools – and safe to touch! This process takes place more quickly than electric or gas because there's no waiting for the burner to heat up first. Here's what you need to know before you make the switch:

Pros of induction cooking

Induction stoves and cooktops heat faster than electric and gas counterparts. That's because with induction, you don’t have to wait for the heating element to transfer to the pan. Instead, the pan heats up directly and super quickly — our tests have shown that induction cooktops can boil six quarts of water in under 15 minutes.

Induction stoves and cooktops offer precise temperature control. Electric cooktops take a lot of time to heat up and cool down, and it's difficult to hit a precise temperature with gas ranges. But with induction, you're afforded super precise temperature control which allows for more controlled cooking. When you turn the burner off, heat transfer stops immediately, so there's less of a chance of foods boiling over or overcooking.

Induction stoves and cooktops are more energy efficient than electric or gas because heat isn’t lost in the transferring process. With gas and electric ranges, a lot of energy is lost to the air around the pots and pans. With induction, only the cookware heats, which ultimately translates to energy- and cost-savings (and, of course, faster cooking times).

Induction stoves and cooktops maintain a cool cooking surface. Since only the pan gets hots, a hot element will never be exposed, preventing fire hazards and the risk of burns in the first place. This also allows for quicker cleanup. Some people claim this makes it safer to cook around children, but keep in mind that the cookware (and food inside it) still remains very hot.

Induction stoves offer a safer way to cook than electric or gas. It doesn't emit gas into the air, and it won't catch objects, like dishcloths, on fire because it only heats items with iron particles in it. It also turns off when the cookware is removed from the heating element so there's little risk of accidentally leaving it on when you're done cooking.

Cons of induction cooking

Induction stoves are traditionally more expensive than their electric and gas counterparts, since the technology is relatively new. It’s an investment, but if you’re in the market for a new range, this will pay off in the long run: An induction model uses 10% less energy than a smooth-top electric range. Plus, as induction becomes more mainstream, the cost is starting to decrease.

Induction stoves and cooktops require specific cookware. While most cookware, especially stainless steel cookware, is compatible with induction, your older cookware may need to be replaced if you're going with induction. Induction-safe cookware contains iron particles, which activate and create heat when they interact with induction heaters. Make sure new pots and pans are marked “induction safe.” If you’re unsure about older ones, do the magnet test: If a magnet sticks to the bottom, it can be used with induction.

Induction stoves and cooktops have a learning curve. The right sized cookware must be placed in the center of the heating element in order for it to be properly activated. The pot can't be too small, off-center, or wobbly, so flat-bottomed pots and pans work best. While most induction cooktops have a lock setting that allows you to freely shake your pan around while cooking, during testing, we found the learning curve to be a little frustrating: the heating element sometimes cuts off prematurely or shuts off without warning.

Induction stoves and cooktops can overcook food at first because they heat food faster than traditional cooking methods. Remember that when cooking with induction, cookware doesn’t need as long to preheat and a lower heat setting is needed to maintain the temperature of food. The trade-off is a speedy cook time.

Induction stoves and cooktops sometimes cause a rattling sound, which is a result of the high energy transferring from the coil to the pan. This whirring sound often goes away when you turn down the heat or add food to the pot or pan, but it can be annoying for some users.

Induction cooktops scratch easily. While electric and gas ranges have a grate or heat element that can withstand more wear and tear, inductions are made with smooth glass, which makes them more prone to scratching. Induction cooktop manufacturers suggest using cookware with clean, smooth bottoms, and avoid sliding your pots and pans around on the surface. It's also advised to not use sharp tools or abrasive cleaning materials on your range.