Resistive stoves are slow because heat has to move from the coils, to the air above the coils, to the glass top, to the pan, to the food.
Gas stoves are fast because heat can move from the flame, to the pan, to the food.
Induction cooktops are the fastest because heat gets to move directly from the pan, to the food.
Induction uses magnetic fields to directly impart energy into the metal of your pan. Magnetic fields move energy at the speed of light. That’s faster than gas can move heat. Which means your pan warms up quicker.
Resistive stoves are slow because heat has to move from the coils, to the air above the coils, to the glass top, to the pan, to the food.
Gas stoves are fast because heat can move from the flame, to the pan, to the food.
Induction cooktops are the fastest because heat gets to move directly from the pan, to the food.
Induction uses magnetic fields to directly impart energy into the metal of your pan. Magnetic fields move energy at the speed of light. That’s faster than gas can move heat. Which means your pan warms up quicker.