The Induction Cooktop By Romain Doussineau of Reed Interiors

The induction cooktop is the newest, and most revolutionary appliance. Allow us to tell you more about this powerful cooktop, adapted to everyday life.

The result of technological innovation, the induction cooktop has quickly become the most popular cooking system in Europe and more recently in the US.  Its main assets? A sleek minimalist look, remarkable power, controlled consumption and, above all, safe and secure cooking.


The main feature of the induction cooktop is its operation. The induction cooktop does not use a conventional heat source, but works thanks to a copper coil placed under each of its plates. This coil produces a magnetic field and its waves exclusively heat the container. The induction cooktop is also equipped with many additional safety features. Its ignition and shutdown are instantaneous. It has a pot detection system which allows automatic shutdown as soon as a container is removed. This mode of operation and its integrated safety systems, greatly limiting the risk of burns or accidents in the kitchen, are one of the major innovations of the induction cooktop.


The induction cooktop is distinguished by its performance. It is currently the most accurate and efficient cooking system on the market. Equipped with a booster function, it is able to heat large volumes of water with extreme speed or, conversely, to provide an extremely low temperature for simmering. The induction cooktop offers great cooking flexibility, suitable for all types of kitchens. Its rapid heating saves a lot of time and energy: staying on for less time than electric or ceramic cooktops, it consumes 30% to 60% less than conventional gas and electric stovetops. Less cumbersome than a gas cooktop, it fits all kitchen sizes, even the smallest.    An induction cooktop tends to be less expensive than a powerful gas range top with a higher efficiency.  With an induction cooktop, 90% of the energy generated actually heats the pan. There is almost no heat loss. While with a gas cooktop, only a maximum of 60% of the energy generated heats the pan. Thanks to an induction cooktop, your energy consumption will be much lower than with a gas stove.


The induction cooktop is simple to maintain. Since it only heats the pan, any splashes and spills do not get stuck on the plate. With anti-overflow protection, the plate automatically cuts off if liquid overflows. The induction plate has the double advantage of limiting messiness and allowing for easy cleaning with a damp sponge.  The induction cooktop requires the usage of suitable cookware made of cast iron or steel, unless you opt for saucepans with a ferromagnetic disk.  To test if your pots are compatible with this cooking system, simply apply a magnet under the pan and if it remains stuck, it is possible to use the pan.


An induction cooktop heats up quicker than gas, resulting in shorter cooking times. The faster the cooking time, the more your food retains its nutritive values. Unlike a gas stove, there is no soot leftover to pollute your kitchen and your hood. Soot ejected by a gas stove can impact a person’s lungs.  The induction cooktop is ideal for those who demand economical, accurate, fast, and perfect cooking quality.