I've had my induction cooktop for three years. No way I'd ever go back to anything else. It beats gas in every aspect except for roasting veggies on a flame. It's faster to warm up, and cools quicker when reducing heat. Surface cleanup is simple with no bulky metal burners – a huge plus. Heat zones can't catch anything on fire or burn/hurt someone. Built-in timers mean that you can start something and it can turn itself off when done.
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—Steve
'19 MX-5 Miata GT-S soft top
Past BMWs: two '57 Isetta 300s, '70 1600, '72 Bavaria, '78 320i, '18 M240i
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