Earlier quoted context omitted.
> She's right. Induction has the speed and response of a gas cooktop with the precision a resistance electric cooktop. This, and also easier cleanability than either of them (basically it doesn't need more cleaning than the rest of your kitchen counter) and much safer (won't heat anything non-metallic that you leave on top, won't heat the surface of the stovetop itself except indirectly via heat transmission from the…
I've got an electric radiant cooktop. It has a number of those features such as easy to clean (just a flat glass panel) and won't heat without detecting a pan and will turn off the element if the pan is removed for more than a couple of seconds. It does get hot itself instead of just heating the pan, but when cooking I don't know that would make much of a difference. You've still got a very hot pan sitting on the coo…
I had no idea that some non-induction cooktops could also detect pans, though. In my mind that feature has always been linked to induction. Good to know it's not necessarily like that.