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I’ve swapped to an induction cooktop from gas - 3 things I love, and 1 thing you need to know
Tom's Guide • • technology
Key Points:
- After nearly 30 years of using a gas cooktop, the author switched to a Hisense Hi8 induction cooktop and has no regrets after one week of use.
- Induction cooking offers precision control, making it easier to get the exact heat needed without guesswork or mess from boiled-over spills.
- The induction cooktop heats up much faster than gas, with features like a power boost option to speed up cooking times significantly.
- Cleaning is simpler due to the flat, matt surface of the cooktop, which also resists fingerprints unlike many shiny induction models.
- One important consideration is that induction cooktops require magnetic cookware, so users may need to replace non-compatible pans with stainless steel, copper, or cast iron options.
