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Induction cooking directly heats the pan; heating will only begin when cookware is properly placed on the cooking zones.
Fast and efficient - Induction cooking zones heat faster and use less energy. Induction power levels are quick to boil and they are efficient when simmering. A cooler cooktop - A unique feature of the induction cooking zones is, whether it is turned on or off, the cooking zones remain cooler than radiant type elements.
Virtually no wasted heat is produced since the heat begins with the presence of cookware. Easy cleanups - The cooler cooking zones make cleanup easier. Spills resist sticking or burning so they wipe up easily. Magnetic detector - The cooking zone has a sensor that automatically detects whether cookware is magnetic.
This will reduce accidental “turn-ons.” Pan size detection - The pan size recognition sensor automatically detects and adapts the induction cooking zones to the pan sizes in use for consistent, more even cooking. More responsive - Induction cooking zones are more responsive than their electric or gas counterparts because only the pan heats.
This type of cooking heats easier and will be just as responsive when reducing to a simmer.