Although induction cooking technology has been around for a long time, it didn’t catch on when it was first introduced in the USA. Now, it’s back, more powerful and affordable than ever.  Here’s what you need to know, and why you should consider it if you’re in the market for a new cooktop.

1. Induction works by creating a magnetic field that causes steel or iron pans to become hot, which then heats the food inside them.  The smooth glass cooktop doesn’t get hot.

2. Induction is much more energy efficient than gas, and just as responsive. You can go from high heat to the lowest simmer and back again instantly.  A 2,000 watt induction burner compares in heating ability to a 15,000 btu gas burner.

3. Induction doesn’t work with aluminum, ceramic, glass, copper or some clad pans. If a magnet sticks to the bottom of the pan, it’s induction-capable.

4. Although Induction cooktops are mostly offered by pricey manufacturers: Diva, Wolf, Gaggeneau, Viking (who has a unique combination Induction/Radiant model) and Kuppersbusch, Sears has released a stylish Kenmore model (manufactured by European appliance powerhouse Electrolux) for $1799.00, and it’s on sale this week for $1620.