An induction cooktop or range gets hot only directly under a pan, so splatters or drips don’t cook onto its surface like they do on a radiant-electric cooktop or under the grates of a gas range.

The sleek, standard four-burner electric induction stove runs on 120 volts, meaning there is no need to pay a licensed electrician thousands of dollars to rewire to 240 volts, which many electric ...

"This could be the holy grail of induction, as far as I'm concerned." The 'holy grail' of electric stoves can run during ...

Radiant electric cooktop: Like an induction cooktop, the glass top is easy to wipe off. The difference is that radiant cooktops get hot, so spills are more likely to fuse onto the surface.

Induction cooking technology uses electromagnetism to transfer energy directly from a copper element beneath the glass straight to the cookware — one simple advance that makes them more efficient and ...