Chefs, scientists explain why electric stoves are superior to cooking on gas

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Chefs, scientists explain why electric stoves are superior to cooking on gas
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Several professional chefs said electric cooktops can cut cook times in half and ease the cleanup process — not to mention the health and environmental benefits.

But whether it's on or off, an induction stove does not directly release emissions. Michanowicz said there’s nothing to leak because it uses electricity. These electric appliances

“We weren't hot, we weren't sweating,” said Galarza, who started cooking 25 years ago with gas. “We weren't losing our minds, and I think that’s what really solidified it for us.” Galarza’s kitchen staff also saves time on cleaning. Because an induction stove uses electromagnetic energy to directly heat a pot or pan, its surface cools immediately, which means it can be cleaned right away. The fast cooling also keeps food from caking on the range as it does with gas.

Not all cookware can be transferred from a gas stove to an induction surface. Aluminum and copper are two common cookware materials that will not work on an induction stove.

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