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Cooktops
Solid-element electric
These trim-looking burner units are basically cast-iron disks with resistance coils below. Because of the continuous surface, the disks produce more even heat than standard coils; and because they're sealed, they're easier to clean. Better models have thermostats or on-off cycles to keep heat even and to protect the unit. With some, central "button" sections glow when the power is on.
Owner complaints? Solid-element burners may not produce enough heat for certain types of cooking. The disks may discolor over time with overzealous scrubbing. Like smoothtop surfaces, solid-element disks require flat-bottom pans for best results.
Induction
This is cooking with magnetism, and the response is as instant as gas. Once you set an appropriate pan in place and turn on the unit, a sensor triggers an induction coil that sets up an electromagnetic field reaching about an inch above the cooking surface. Remove the pan and there's no live heat source. Chefs love induction's ability to slow-simmer.
Are there minuses? Induction is expensive and not widely available. You must use pans of a ferrous metal -- cast iron, magnetic stainless steel, or porcelain steel. Some cooks complain that it won't produce enough heat.
Halogen
The latest technological kitchen marvel, halogen rivals magnetic induction as the most "now" of heat sources. Still more expensive to operate than gas, halogen is nonetheless the most efficient electric source; and, unlike most electric burners, halogen offers rapid on-off and infinite adjustment controls.
Halogen burners come as one of a pair of burners in 12-inch modules, or in standard four-burner setups combining one halogen with three standard smoothtop burners. Halogen's weakness? It's still quite expensive. The light can burn out, but is expected to last approximately eight years before needing replacement.
Gas
Gas cooktops are the choice of most gourmet cooks; they respond instantly when turned on or off, or when settings are changed. Gas is also more economical to operate than any electric alternative. Smaller modular units house two standard burners, or one standard (8,000 BTU) and one "commercial" (12,000 BTU). Stylish sealed gas burners are fused to the cooktop; they're easier to clean than conventional burners and just as efficient. All standard units have pilotless ignition now, and some manufacturers offer an instant reignition feature.
Drawbacks? Some people dislike the odor. Gas may be harder to maintain than an electrical heat source. Simmering can be difficult. White grates may discolor over time.
Commercial gas
Commercial gas units are made of heavy-duty cast iron or fabricated metal finished in stainless steel, black enamel, or silver gray. Commercial gas cooktops are usually 6 to 7 inches high with short legs for installing on a base of tile, brick, or other noncombustible material. They often come with hot plates or griddles. Simmering can be difficult; a cast-iron simmer top may be available.
Commercial/residential gas units combine the commercial output with features such as integral top grates, designer colors, and self-insulation (so installing requires no additional insulation).
These trim-looking burner units are basically cast-iron disks with resistance coils below. Because of the continuous surface, the disks produce more even heat than standard coils; and because they're sealed, they're easier to clean. Better models have thermostats or on-off cycles to keep heat even and to protect the unit. With some, central "button" sections glow when the power is on.
Owner complaints? Solid-element burners may not produce enough heat for certain types of cooking. The disks may discolor over time with overzealous scrubbing. Like smoothtop surfaces, solid-element disks require flat-bottom pans for best results.
Induction
This is cooking with magnetism, and the response is as instant as gas. Once you set an appropriate pan in place and turn on the unit, a sensor triggers an induction coil that sets up an electromagnetic field reaching about an inch above the cooking surface. Remove the pan and there's no live heat source. Chefs love induction's ability to slow-simmer.
Are there minuses? Induction is expensive and not widely available. You must use pans of a ferrous metal -- cast iron, magnetic stainless steel, or porcelain steel. Some cooks complain that it won't produce enough heat.
Halogen
The latest technological kitchen marvel, halogen rivals magnetic induction as the most "now" of heat sources. Still more expensive to operate than gas, halogen is nonetheless the most efficient electric source; and, unlike most electric burners, halogen offers rapid on-off and infinite adjustment controls.
Halogen burners come as one of a pair of burners in 12-inch modules, or in standard four-burner setups combining one halogen with three standard smoothtop burners. Halogen's weakness? It's still quite expensive. The light can burn out, but is expected to last approximately eight years before needing replacement.
Gas
Gas cooktops are the choice of most gourmet cooks; they respond instantly when turned on or off, or when settings are changed. Gas is also more economical to operate than any electric alternative. Smaller modular units house two standard burners, or one standard (8,000 BTU) and one "commercial" (12,000 BTU). Stylish sealed gas burners are fused to the cooktop; they're easier to clean than conventional burners and just as efficient. All standard units have pilotless ignition now, and some manufacturers offer an instant reignition feature.
Drawbacks? Some people dislike the odor. Gas may be harder to maintain than an electrical heat source. Simmering can be difficult. White grates may discolor over time.
Commercial gas
Commercial gas units are made of heavy-duty cast iron or fabricated metal finished in stainless steel, black enamel, or silver gray. Commercial gas cooktops are usually 6 to 7 inches high with short legs for installing on a base of tile, brick, or other noncombustible material. They often come with hot plates or griddles. Simmering can be difficult; a cast-iron simmer top may be available.
Commercial/residential gas units combine the commercial output with features such as integral top grates, designer colors, and self-insulation (so installing requires no additional insulation).
