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Induction: People often make mistakes while cooking on an induction stove, which also poses a risk of short circuits.

Nowadays, the use of induction cooktops alongside gas stoves is rapidly increasing in kitchens. This technology heats ...
The New York Times

The Pros and Cons of an Induction Cooktop

Induction —which relies on magnetic properties to heat instead of a live flame or hot coil — has certain advantages over gas or radiant-electric heat, but it isn’t for every cook. Here’s what you need ...