If this is such a great technology, why is it still so uncommon? Portable, single-element induction cookers aren’t that popular, either, despite their small footprints and low prices. That number climbs to 15 percent among built-in cooktops, but that’s still a tiny share of all major cooking appliances in the country. But as of 2019, only 1 percent of stoves in the US have induction cooktops, according to a report by the Association of Home Appliance Manufacturers. Most people who own an induction cooktop love it, and many chefs approve (video) of the tech, too. Induction cooktops have been widely available since the mid-2000s, and many appliance dealers sell several models from multiple brands. They’re also safer than other types of cooktops, with no open flame and little residual heat after you’ve turned them off.Īnd it’s not some far-off appliance of the future. ![]() ![]() Using the power of electromagnetism, these cooktops can boil water in nearly half the time (video) of a gas or conventional-electric burner yet also hold such low temperatures that it’s almost impossible to scorch a sauce or burn melted chocolate. Induction has been hailed as the next big thing in cooking tech for decades.
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