It’s been half a year since I started cooking with induction. So far, it’s been working out great. Enough so that I continue to stick to the opinion that, despite their higher price, induction cooktops are generally worth it.
The cooktop heats my pans and pots quickly and evenly (for those of you coming here for the first time and who may be wondering, I cook mostly with tri-ply stainless steel and every now and then with cast iron).
Since my induction cooktop’s surface stays cool and my cookware heats from the inside out (I’ll tell you exactly how this works later on in this post), cleanup has been mostly effortless.