What's So Great (or Not) About Induction Cooktops?
While American cooks have been using gas and electric heat generation for many decades, the induction cooktop has only recently made its way into the U.S. mainstream. It offers features you just don't find with other cooktops, and almost all of those features are positive. Here, test your knowledge of the pros, cons, and "Really?" aspects of induction cooking.
An induction cooktop employs which fundamental force to generate heat:
Induction cooktops have been around since:
Cooks who switch to induction from electric or gas may have to:
Buy new cookware.
Install a cooking vent.
Add extra childproofing.
Why are induction cooktops "greener" than gas and electric?
CO2 emissions are decreased.
They are partially solar-powered.
Less heat is lost to the surrounding air.
Induction cooktops may be a safer option for homes with small children because:
They come with a built-in, plastic child-guard.
The cooktop surface seldom gets very hot.
They turn off automatically after 30 minutes.
Preparing which of the following foods is significantly easier using an induction cooktop?
Which feature of induction cooking tends to throw people off when they first get started with a new cooktop?
The burner is slanted.
It emits steam.
The pans heats up faster.
When using induction, a cook has greater control over the culinary outcome because:
Heat can be adjusted in smaller increments.
The cooktop accepts voice commands.
Induction cooktops can be pre-programmed for certain cooking processes.
Doing which of the following takes more time on an induction cooktop:
None of the above
Pricewise, induction cooktops are:
Less expensive than gas and more expensive than electric