Four things to know before buying an induction cooktop

Traditionally, gas ranges have been the first choice for dedicated home cooks, but that’s likely to change. Induction cooking is gaining steam in the U.S. market, and according to Forbes, it will overtake gas and electric ranges and cooktops within a couple of decades. But before you make the switch to induction, there are a few important things you should know.

1. Induction stoves are more expensive to purchase than gas or electric. The higher price often pays off in the long run since induction models use about 10 percent less energy. Induction users save time, too, since cookware heats faster and more evenly.

2. You might need new cookware. Induction works by activating iron particles to create heat, which limits users to stainless steel or cast iron. Copper, ceramic, glass, or aluminum cookware will stay stone cold.

3. Induction is safer than gas or electric. If safety is a concern — think small children or curious pets — then induction might be a good pick, with no open flames and a cooktop that always remains cool since only the cookware heats up.

4. It takes some getting used to. Induction burners require precise placement of the cookware to activate the heating element, and shorter cooking times mean that you’ll have to adjust your usual routines.