Besides not being aesthetically pleasing, what’s the downside of strictly using countertop induction cooktops, both commercial and household varieties, as my burners? If I go for the individual cooktops, I could easily replace them individually if they break or if technology or features improve, plus I can put them away for when I need more countertop space. I do use my current built in cooktop as “counter space” during gatherings, but I’m always leery of doing this for safety reasons.

Edit: There’s a wonderful community being built here. Thank you all for you responses and for the great thinking points. While I’m not entirely sure of which direction I’ll go as far as countertop vs built-in, I’m definitely sure I’ll be using induction.

  • KevonLooney
    72·
    11 months ago

    No one is cooking enough for their fossil fuel emissions to affect the world in any way. Throwing something out and buying everything new has a cost as well. Plus for cooking, it’s hard to beat a cast iron pan.

      • KevonLooney
        1·
        11 months ago

        I did not know that. I thought you needed specific pans. After looking it up, there are three issues:

        • Many suffer from design and production flaws as well as being made from questionable alloys. It’s these issues and combinations of those issues which lead to problems with cracking which can result in their causing fires or severe burns.
        • Some cast iron cookware is made with less than ideal bottoms where an outer ring or other casting design features could leave a gap between the induction cooktop and the bottom of the pan which would result in too much electrical or differential magnetic loading being placed on the induction circuitry,
        • They can cause scratching or scoring of the glass cooktop which can result in the cooktop itself breaking.