Dee Randall wrote:

>>
>>Here's a pretty straight forward explanation Dee
>>
>>http://www.ece.mtu.edu/~mtromble/ind.../cooktops.html
>>
>>
>>--
>>Steve
>
>
> Thanks, Steve, I've been reading a lot and this is pretty straightforward to
> me, too. What is confusing to me and I'm going to have to look out for it
> in my purchase is for instance, I looked at maybe 15 of ranges in Sears
> (different brands), and I assumed that they were all 'induction,' now I'm
> not sure what the heck they were. Now that I know induction, I'm wondering
> what the heck the other ranges are that have that smooth look, so I can ask,
> "Is this induction, or Is this halogen, or Is this whut! I looked at the
> GE online that was referenced and I nothing about what the smooth top
> actually is. I can look-see whether it is coil or gas, but the smooth top
> without any further description is still beyond me.
>
> Thanks again,
> Dee
>
>

Without getting real technical Dee it's difficult. If you're
a home cook then induction and halogen are gimmicks as far
as I'm concerned. Nice? Maybe. Needed? Not in my book.

If you're an average home cook like me then a "normal"
electric glasstop will serve you well. If you're a pro, then
you may want to spend the $ and look at the higher end.

--
Steve
No piece of paper can be folded in half more than 7 times.