There are many choices when it comes to a stovetop, with the most recognizable options being gas and electric. However, another option that is growing in popularity is induction.

“Induction cooktops have been available for decades and are actually very popular in Europe. However, they are just now gaining momentum here in The States,” said Normandy Designer Leslie Molloy, CKD. “This is primarily due to their reputation for being precise and energy-efficient.”

“While many prefer the flame of a gas burner, there are some advantages for making the switch,” added Leslie.

Here’s what’s cooking with induction surfaces:

All-Around Efficiency – Induction cooktops rely on magnetic friction to heat the pan, as opposed to using an open flame. Due to this technology, only the cookware will heat up – not the actual cooktop itself. This process boils water and cooks food much faster, all while losing less heat. Overall, this makes induction much more energy-efficient than gas. As an added bonus, your food is also cooked much more evenly.

Easy Clean Up – The smooth surface of an induction cooktop is much easier to wipe clean than the grates of an electric or gas burner. Furthermore, because the surface of the cooktop remains cool, liquid and food will not bake into the surface when spilled.

Proper Pans Required – While proper cookware is required, it is not as hard to find as one might think. In fact, stainless steel and cast iron cookware will work just fine. As a rule of thumb, if a magnet sticks to the bottom of a pan, the cookware is compatible.

Set up a time to talk to Leslie about your kitchen remodel and discover the right combination of design and function for your home.  For more information and inspiration on interior design and home remodeling, follow Normandy on Facebook, Instagram and Pinterest.

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