5 benefits of buying an induction cooktop for your kitchen

Designed for professional-grade power and performance, Electrolux induction hobs can boil 1 litre of water in just 3 minutes. If you cook food with an induction cooktop, heat is not transferred through the cooking surface or by an open flame but is generated directly in the metal of your pots and pans. Thus, you can chop off up to 50 percent of your cooking time with ease. And because an induction stove can utilise almost all energy for cooking, it is more powerful than its gas and electric counterparts as well.

Gas or electric hobs need quite some time to reach the expected heating level. In contrast, Electrolux induction stoves provide precise temperature control that allows you to go from high to low heat instantly so you will never undercook or overcook again.

Click here to learn more about induction cooktops through a comparison with gas and ceramic cooktops.

Like radiant cooktops, induction hobs come with a glass surface. However, induction cooking does not heat the cooking surface, so there will be no spill, splatter, or over-boiling marks on the hob surface. Thanks to that, the cooking surface always stays smooth and can be cleaned effortlessly.

Because of the unique operating principle of induction hobs, only cookware gets heated up and the cooking surface can cool down in no time. Also, there’s no fire involved. Therefore, an induction hob can reduce the risk of fire hazards or burns to the minimum.

Induction cooktops only work with cookware made of or containing ferrous metals such as cast iron or stainless steel. But you don’t need to guess which pot you can use: if you see a coiled spring symbol or a magnet sticks to the bottom of the pan, it works.

Click here to learn more about cooking with induction cooktops.