Induction cooktops are electric as well, but they heat your food in a completely different way. Induction cooktops use copper coils, which create a magnetic current with the pot or pan on top of the surface. Instead of passing heat along from surface to cookware to food, induction cooktops heat the cookware directly. The result is an evenly heated pot or pan and much less heat energy lost along the way.
Because of how induction cooktops transfer heat, the surface itself does not actually get hot. That means if you touch it, no worries. Spill food? You won’t have to scrape it off after you’re done, because it won’t cook onto the stovetop. That’s safer, and it makes cleanup a breeze.
Love the thing.
Cookware heats up almost instantly, and cools quickly too when the "heat" is reduced.
I won't have gas in the house as I prefer to reduce the chance of the house and us being blown to smithereens.
We also have 2 portable induction "burners" we use when travelling, as well as 2 Biolites.