"Steve Calvin" > wrote in message
...
> 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

What sounds nice regarding induction is that the burner space doesn't get
hot; only the pan/pot/skillet gets hot vs. other smooth tops burner space
stays hot after they are turned off. Is this not the case; that the ceramic
burners/smooth tops can stay hot?

Surely there must be different types of elements under the smooth tops, and
do they all go from hot to cool instantly and varying degrees; and do the
spaces above the burner cool off immediately. If this is so, why does one
need induction.

These are questions I have and they seem answerable, but I don't know how to
get it cleared up. Now, now, microwaves to people years ago seem like a
gimmicks to many. :-))))
Dee