*Faster cooking

*Cooler surface (only the cookware gets hot)

*More energy-efficient

*Requires induction-compatible cookware

*Safer (no open flame)

*Only cookware with magnetic bottoms (ferrous metal) works. Look for: Cast iron

*Stainless steel (induction-compatible)

*Induction symbol on the base

*To test: If a magnet sticks to the base of your pan, it should work

Yes. Induction cooktops are safer than traditional stoves because:

*There is no open flame

*They auto shut-off if no pot is detected

*Most have overheat protection and child lock features

*1200–1500W: Suitable for basic cooking (boiling, frying)

*1800–2200W: Faster cooking, ideal for larger families or heavy use Many models allow you to adjust the power level.

*Wait until the surface cools

*Use a soft cloth or sponge with mild detergent

*Avoid harsh abrasives or steel wool

*Clean regularly to avoid stains and buildup