The term “cook-top” refers to the surface on which heat is applied to food. Cook-tops come in three primary formats: gas, electric, and magnetic induction. Gas cook-tops have seen the least amount of change over the years, with safety pressure switches, timers, and electric starters being the biggest advancements. Cooking with gas is primarily a matter of preference for those who prefer to see a flame while cooking.

Electric and magnetic induction technologies have seen significant advances in recent years. Electric stove heating elements can now be concealed beneath a glass-looking countertop, making it possible to install them in more convenient locations throughout the kitchen. However, electric cook-tops come with a limitation in terms of the types of cookware that can be used to prevent damage to the cooking surface.

Magnetic induction is considered to be the future of cook-top technology. This type of cooking uses a magnetic field to heat the ferrous metal of the pots and pans being used. Magnetic induction offers several advantages, including a child-safe heating surface that does not get hot to the touch because it only heats the pot with a non-hot magnetic field. Magnetic induction also has the ability to boil water in half the time of gas or electric cook-tops. However, the downside is that it only works with full steel or cast iron cookware.