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Can someone provide the pros and cons of an induction cooktop with stainless steel around it and just plain induction cooktop?

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Alexander Timofeyev

If you mean an induction cooktop with a decorative band of stainless steel framing the cooktop, then the benefit would be the appearance (if you like the decorative band), while the downsides would be that the band would catch crumbs, salt, grease, etc and be harder to clean. You'd have to carefully clean the band to avoid a build up of grime.

I think an induction cooktop without a band, as seen in the photo on this page, looks cleaner and sleeker, and is a lot easier to keep clean since you can easily wipe it down from edge to edge.

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I have a Wolf induction cooktop absolutely love it. We recently remodeled our kitchen and since it was new, we changed the metal framing to the seamless approach that was dropped into my new Cambria countertop. I much prefer it visually and while the small seam can occasionally catch a few crumbs, it’s super easy to clean it out with a small, soft bristle brush. I have no problem at all with any liquid spills. A few other nice features that cause me to prefer induction to gas or electric that were not mentioned in this article: 1) Spills are a cinch to cleanup because any food near the burner that was the result of something boiling over or dripping while working with wet ingredients does not continue to cook once it hits the surface of the cooktop. That’s because it can’t without the necessary iron of a pan underneath it to heat the spill. In other words: no pan, no heat, no baked on spills. That’s why I can make very messy meals yet cleaning the cooktop takes only a minute or two since the spills are still wet. Just use a wet dishrag or paper towel and they’ll wipe right off. Also, I can cook with oil or fry something up that contains fat with absolutely NO splatter. That’s right: My cooktop stays 100% clean. How I accomplish that is to lay down a layer of newspaper pages or paper towels across my entire cooktop before placing my pan(s) on top. There’s no risk of fire or of scorching these materials because they don’t contain iron which is necessary to heat something with induction cooktops. The newspaper or paper towels absorb all the grease that lands on them. It’s so convenient to cook up a pound of bacon and have a pristine cooktop when the pan and newspaper or paper towel are lifted away! Also, don’t let the fact that not every pan will work on an induction cooktop scare you away. I bought a set of Williams-Sonoma’s pans, a La Creuset two burner grill pan, a Nambe tea kettle, and a Calphalon non-stick fry pan that are not specially made for induction. I also own one copper sauté pan. Since they all have iron in them which is the necessary ingredient needed to magnetize the pan, they work with induction cooktops. Most manufacturers have at least one line of pans that are induction-friendly. They will usually be marked on packaging but if you go shopping, consider bringing a small magnet with you. If it sticks to the pan, it contains iron so you’ll be good to go. There are also disks sold to place on an induction burner if you have a favored pan that you refuse to give up. 2) The other thing I love which the article never touched on is that not only will your food heat faster even if it’s simply boiling water, your kitchen will also not heat up as much since only the pan gets hot since there is no heat from gas or electricity. 3) Finally, you can cook at a much lower setting than you ‘ll experience on either electric or gas cooktops, both of which I have a great deal of experience using. It’s for all of these reasons that I will always own only an induction cooktop. Absolutely love it!


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