WHAT’S THE DIFFERENCE BETWEEN ELECTRIC AND INDUCTION COOKTOPS?
The primary difference between electric and induction cooktops is how they generate heat. Induction uses a magnetic field created by an electric current that flows through a copper coil beneath a glass surface.
Induction cooktops send the current to an inductor that generates a magnetic field, turning the pot into its own heat source. However, electric cooktops—also known as radiant—use heated coils that radiate through a ceramic-glass surface to heat the cookware from the bottom.
Though both cooktops have a glass surface, you can tell the difference between induction and radiant models by their speed and the type of cookware you can use with each option. Induction cooktops quickly bring food and water to temperature and rapidly cool when the pot or pan is removed from the surface, since the induction current has been disrupted. Electric radiant cooktops heat cookware from the bottom and can remain hot for several minutes after the cooking surface is turned off.
Induction cooking surfaces require electromagnetic-compatible cookware, like cast iron or steel, while electric radiant options are compatible with standard cookware.