If you thought gas and electric were the only ways to cook, think again. Induction cooktops are masters of the quick change — delicate enough to melt butter and chocolate, but powerful enough to bring six cups of water to a boil in just three minutes.
Induction is fundamentally unique in that it uses electromagnetic energy to directly heat pots and pans. In comparison, gas and electric cooktops heat indirectly, using either a burner or heating element to heat cookware from underneath. That radiant energy is then passed on to your food.
Induction cooktops don't use burners or heating elements underneath the pan. Instead, they employ a series of magnets that excite the iron atoms in a pan to generate heat.
As you can probably imagine, it's far more efficient to heat cookware directly than indirectly. Induction is able to deliver roughly 80 to 90 percent of its electromagnetic energy to the food in the pan. Compare that to gas, which converts a mere 38 percent of its energy, and electric, which can only manage roughly 70 percent.
That means induction cooktops not only heat up much faster, but their temperature controls are also far more precise. It's an instantaneous reaction in the cookware.
Digital LED display for easy operations, Variable power control
"ON/OFF": connect the electric, led light show on, touch the on/off button, model in standby mode, then you can adjust other functions.
"Button Control": simple design for the control bottom, touch "+" or "-" to adjust power levels from 1 to 9 fire power, touch "+" to increase power level by level, touch "-" to cut down fire level according to your requirement.
"TIMER" : If you have some urgent things to do, choose the burner then set up the time from 1 to 99 minutes as different cook requirement, last go away and keep on any other things is ok, time off model off, very safely.
In comparison(induction with electric plate), induction is cheaper, faster to heat, saves energy, is cleaner, and doesn't "blow off" energy where it's not needed
Heat only where the cookware is placed. This means that if your pan is smaller than the burner you’re using it will only produce heat on the part that’s in contact with your cookware