Induction stoves use electromagnetism to heat food more efficiently than any other kind of stovetop. Breakthroughs, discoveries, and DIY tips sent every weekday. Ask someone in the United States about "electric cooking" and they'll probably describe one of those awful coil stoves, the ones that take forever to heat up and then burn your dinner to a crisp the moment you take your eyes off it. This unfortunate association is perhaps one reason why induction cooking hasn't quite taken off in the U.S. the way it has elsewhere in the world--in Europe, for example, where induction stoves are commonplace. How do induction stoves differ from electric stoves?

Breakthroughs, discoveries, and DIY tips sent every weekday. A few years ago I upgraded from gas to induction. This sentence might confuse you. Gas stoves have a reputation as being the best, mostly because of marketing, so you might think I'm only saying I "upgraded" to induction because of environmental conviction. And I'll admit using less energy motivated the switch (I like saving money) but efficiency alone is not why I'm saying that induction is better.