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PDF Editor FAQ

Who has the best kitchen appliance packages?

Best Suite With an Electric Smoothtop Range: LGBest Suite With a Gas Range: SamsungBest Pro-Style Suite: KitchenAid

What is the current kitchen trend in the US?

I have no idea—so I should start one! Pros and Cons of Induction Cooktops and RangesI think the newest trend should be induction cooktops!“Home cooks have been warming to induction because it cooks faster and responds much faster when you dial back the temperature.Also, prices for induction have been dropping, with some induction ranges selling for $1,000.”Induction is far more responsive than electric smoothtop ranges—even more responsive than gas—but without the difficult cleanup problems of gas or the pollution issues.And using good-quality cookware should be seen as a benefit, not a deterrent, to cooking. I like triple ply and cast iron, personally.

Do you like your glass top (or smooth surface) stove?

Short answer: absolutely hate a traditional (non-induction) stove top. What a PIA to clean! Anytime something starchy (pasta or potatoes) boils over, you know it’s going to take you 10 minutes to clean it - which is a production unto itself. You can’t wipe it up until the area is cool enough to touch (you’ll burn your fingers and cloth otherwise), and so it cooks on while the burner is still in use. Also, someone else mentioned that it takes forever to heat up. I prefer the exposed electric element for cooking as I find it more responsive than the smoothtop.However, then there is the induction stove - now that’s whole other ball game. I myself don’t have one (but would love one) but I have a friend who just replaced her old smoothtop stove with an induction stove and she loves it. It is easy to clean because the food doesn’t bake onto the surface. Everything cooks fast and the controls (for more high-end ones) are very responsive giving you a lot of range. They are also more energy efficient - everything heats up and cooks faster and very little energy is wasted because it’s transferred directly to the pan (gas stoves actually only send 40% of their heat to your pan, the rest is wasted going into the air).The drawbacks of induction are that they cost more than regular smoothtops and you have to do some research (read reviews), to find a good one (lower-end ones can sometimes have fewer heat settings making them not great for functions like simmering). Also, you need to make sure your pans will work with an induction as they need to be magnetic to work (if a magnet sticks to your pans, you’re good to go).

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