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FAQs
Yes, ceramic cooktops are a good choice for many kitchens. Due to their sleek and modern appearance. They are easy to clean and provide even heat distribution for cooking. However, they can be more fragile than other types and may scratch or crack if not handled carefully.
No, ceramic cooktops are not the same as induction cooktops. Ceramic cooktops use electric elements to heat the surface, while induction cooktops use electromagnetic fields to heat the cookware directly.
Yes, induction cooktops are very energy-efficient. They transfer heat directly to the cookware, reducing energy loss. This efficiency can lead to lower energy consumption compared to gas or traditional electric cooktops.
Induction cooktops are considered safe because they only heat the cookware and not the cooktop surface, therefore reducing the risk of burns. Many induction cooktops include safety features such as auto shutdown and child lock.
Although toughened, glass cooktops can be prone to scratching if pots and plans are dropped or dragged against their surface, scratches can also arise from abrasive cleaning methods. To avoid scratches you'll need to make sure you gently lift and place pots and pans when removing them from the heat and lean the surface with gentle, non-abrasive cleaners.
Yes, gas cooktops typically require electricity for ignition and electronic controls. While the burners run on gas, the electric ignition system replaces the need for matches or a lighter. In case of a power outage, the cooktop can still be manually lit with a match.
Yes, induction cooktops require magnetic cookware. This includes pots and pans made of cast iron or stainless steel. Cookware made from aluminium, copper, or glass will not work unless it has a magnetic base.
Induction cooktops themselves do not get hot, but the cookware does. The heat from the pot or pan can make the cooktop surface warm to the touch, but it cools down much faster than traditional cooktops after use, reducing the risk of burns.
Induction cooktops are energy-efficient, meaning they use power effectively by directly heating the cookware. While they can have a high power draw when cooking, the overall energy usage is often lower due to faster heating and cooking times.
In many contexts, the terms electric range and "electric stove" are used interchangeably. However, some may define a range as a combination of a cooktop and an oven, while a stove may refer to the cooktop section alone.
Cooktops are typically installed by placing them into a cutout on the countertop. The installation process will involve connecting the cooktop to the necessary gas or electrical supply and securing it in place. It is recommended to have a professional installer handle the installation to ensure it is done safely and correctly.
Induction cooktops use electromagnetic fields to directly heat the cookware rather than the cooktop surface. When a compatible pot or pan is placed on the cooktop, the electromagnetic field induces heat within the cookware, allowing for fast and efficient cooking with precise temperature control.
Cooktops generally last between 10 to 15 years, depending on the type and how well they are maintained. Gas and electric cooktops tend to have a longer lifespan, while ceramic and induction cooktops may have a shorter lifespan due to potential surface damage.
Induction cooktops usually have a smooth surface similar to ceramic or electric cooktops, but they require magnetic cookware to work. You can distinguish them by placing a magnet on the surface—if it sticks firmly to the cookware, it's likely induction-compatible. Electric cooktops, on the other hand, will heat any type of cookware.
For guidance, visit us in-store and speak to one of our kitchen experts!
The four basic types of cooktops are:
• Gas cooktops use open flames for cooking and offer precise temperature control.
• Electric coil cooktops feature exposed metal coils that heat up to cook food.
• Ceramic cooktops have a smooth glass surface with electric heating elements underneath.
• Induction cooktops use electromagnetic fields to directly heat compatible cookware.
Each type has its advantages and is suited to different cooking styles and preferences.
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