Induction Range
I have a one "burner" induction cooktop. Love it. It heats faster than a microwave and the surface stays cool. Magnetic SS cookware is a must although cast iron works well. It has a glass top so a fast wipe cleans it. The pan only get hot from the food inside it so clean up is simple- food seldom sticks.. I rarely use my gas range. The induction cooktop has ten different levels from simmer to fast boil. Since it only weighs about 2 or 3 lbs. and uses 110 - I can move it to the sink to cook and drain pasta, etc. Because there is no heat except for the temperature of the food itself - the kitchen stays cool. I have no idea of the science behind it - I just know that my next full size range- oven will be induction.
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