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    Chefs Explain the Culinary Advantage of Induction Stoves

    Many passionate home cooks consider a high-end gas stove to be essential for their kitchen. However, some professional chefs who make gourmet dishes on electric induction stoves are adding to the debate. In recent news gas stoves have been linked to environmental and health risks.

    So, not only are induction stoves better for the environment and humans but professional chefs are saying that it could lead to better culinary results. Induction doesn’t use thermal energy, meaning the unit will not heat up the air or even the cooking surface. These types of stoves use electricity to heat pots and pans through electromagnetic induction.

    You can technically put your hand on the stovetop and feel no heat whatsoever because all the energy does into the pot. Induction offers faster, more efficient cooking, as well as energy savings and easy cleanup, since spills will never burn.

    For more information about the source click HERE

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