Why we think you should include an induction cooktop to your new kitchen

Induction cooktops

The benefits of installing an induction cooktop over a gas
Cooking with induction gives you incredibly precise control of temperature with extremely even heat distribution. Modern induction cooktops are also remarkably programmable so it’s very, very easy to tap into this control – activating automatic programs for ongoing, consistent, precise heat-ups
Induction cooking is great if you want to cook with multiple pots and pans simultaneously (and of particular advantage if said pots and pans have an unusual or slightly cumbersome shape). 
Induction cooktops are increasingly flexible, with a brilliant capacity to accommodate different types and amounts of cookware.
Remember, however, that some items won’t be compatible with an induction cooktop. If you have any doubts about a piece of cookware, a simple trick is to use a magnet to test its suitability. The magnet will still stick to the bottom of an item with a ferrous base – and therefore it will heat up on an induction surface.  
Easy to clean. 
Having a smooth glass-ceramic surface, induction cooktops are brilliantly easy to wipe down with a cloth. There’s no fiddling about trying to clean trivets or burners – and because the surface actually heats up only a very little bit, you are extremely unlikely to get any burnt food stuck to it. 

Highly efficient because very little heat energy escapes – unlike with an open gas flame. When you cook with induction, you’ll be economising on time and energy. 
For superior performance and stylish design, look no further than an induction cooktop. Induction works via a magnetic field that essentially turns your cookware into the heating element.
Induction is the fastest cooking method and just as controllable as gas.
Induction cooktops have a continuous cooking surface with few to no residue traps.
They’re very quick to heat up and respond instantly to temperature changes.
They come with many safety features like safety sensors that monitor temperature, automatic switch-off that turns the element off if the cookware is overheating, safety cut-out for protection against overspills, child locks and pan detection.
Food is cooked via the heat of the cookware, not from the cooktop itself, so the cooktop doesn’t get hot.
Many induction cooktops come with “power boost” for boiling water, stir-frying or searing meat. It heats up the cookware even faster, saving around one third of the normal heat-up time.
Many come with cooking timers that can be used for programming zones to switch off automatically.
They’re easier to clean than other cooktops.