The easy clean is really due to how the induction coil heats the pan but not the cooktop surface. With the surface only heating indirectly it’s really not possible for stuff to burn on nearly as badly. At least when compared to a conventional radiant electric. The surface just doesn’t get as hot.
I went from induction to a house with a gas cooktop and miss the induction a lot.
Ah gotcha, I wasn’t sure because my surface feels so…weird (it doesn’t feel or look like glass or ceramic) so I wasn’t sure if the “magic” was in that or just the way induction worked
The easy clean is really due to how the induction coil heats the pan but not the cooktop surface. With the surface only heating indirectly it’s really not possible for stuff to burn on nearly as badly. At least when compared to a conventional radiant electric. The surface just doesn’t get as hot.
I went from induction to a house with a gas cooktop and miss the induction a lot.
Ah gotcha, I wasn’t sure because my surface feels so…weird (it doesn’t feel or look like glass or ceramic) so I wasn’t sure if the “magic” was in that or just the way induction worked
I actually got a silicone cover for my induction stove, that can handle cooking temps, and it means the surface stays pristine.
Full agree though, never want another coil/glasstop stove, induction is the way to go.