Micro-Induction Cooktop provides the best in cooktop performance, safety and efficiency. Induction heats as electricity flows through a coil to produce a magnetic field under the ceramic plate. When a ferromagnetic cookware is placed on the ceramic surface, currents are induced in the cookware and instant heat is generated due to the resistance of the pan. Heat is generated to the pan only and no heat is lost. As there are no open flames, inductions are safer to use than conventional burners. Once cookware is removed, all molecular activity ceases and heating is stopped immediately.
I bought this cooktop to replace my coiled electric cooktop. This induction cooktop sends the electric coil, halogen, and other cooktops back to the stone age. It can boil water (for the same volume) faster than my 1100 watt microwave, can cook pancakes flawlessly, can simmer or stew better than gas stoves. The only drawback is that it requires cookwares with bottom that contain iron. A lot of the Farberware and Cuisinart "stainless steel" cookwares did not pass the test. However, cooking a piece of steak on the old school cast iron skillet was fast and to perfection. Lots of safety features to boot.
Pros: Energy Efficient, Easy to Use, Performs Well, Good Size & Weight, Modern, Great Value, Fast / Speed, Easy to Clean, Lots of Features, High Quality, Digital, Convenient