A: Most ferromagnetic cookware such as 18/0 stainless steel or cast iron will work on induction stovetops. Copper, glass, aluminum and non-magnetized stainless steel will not work on induction. To test your cookware for suitability, see if a magnet will stick to the base.

A: YES. Induction stovetops, like Infinite Circulon's Induction Cooker, are faster because the technology is direct and much more efficient. See chart to better understand the difference between common heat sources.

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A: Induction technology has been in existence for more than 30 years and is widely used in Europe and Japan. In the U.S., it has been used by professional chefs for many years and is now an emerging alternative for the home chef.

A: All cooking products need to be properly ventilated because the foods can create grease-laden vapors and smoke. However, induction cooking products require far less ventilation than gas or electric cooktops because they don't give off excess heat or gas emissions.

A: Induction stoves are not as widely available as gas or electric and prices can be much higher than traditional cooktops. As induction gains in acceptance, more manufactures are offering induction cooktop options which are making the technology more affordable.

A: Induction cooktops are completely safe and have many built-in features to prevent overheating and burning. For example, the coil will only produce energy when a pan, usually with a minimum diameter of 4 inches, is detected on the burner. Burners shut off automatically when a pan is removed or if a pot's contents boil over. Additionally, risk of accidental burning is greatly reduced because there is no open flame and neither the surrounding cooktop nor the burner stay hot enough to cause burns.

A: Induction cooktop owners can significantly save on their energy costs over time. Because excess heat is not lost to the air around a pan, more of the energy used in the cooking process goes straight to the pan. The chart details the difference in efficiencies of the most popular types of cooktops.

Stated Power vs. Delivered Power