I would point out that portable induction cooktops draw much less power
than a built-in cooktop can so I would suggest that if you borrow it for a
test drive you should know that an actual cooktop will heat pots and pans
much faster than a portable.

Even so, you can evaluate induction's other great features as outlined by
Trish and Belinda. I'll add one more:

   - Repeatable settings: a setting of, say, "5" will always be the same.
   We use this 'feature' every time we use our pressure cooker - after coming
   up to pressure, setting the cooktop to '3' will always maintain it
   perfectly. No fiddling with a gas control.

Rich


On Mon, Jan 17, 2022 at 8:34 PM Belinda Gingrich <belinda.gingr...@gmail.com>
wrote:

> For all the chefs out there who have been wanting to try out an induction
> stove before switching from gas, we have great news! Mothers Out Front and
> the Lincoln Library collaborated to provide a one burner induction cooktop
> available for check out from their library of things. There is also a large
> stainless steel pasta pot you can check out if you don’t have a cast iron
> or steel pot. Call 259-8465 to reserve.
>
>
> Induction stoves look like a smooth top electric stove but have a large
> coil of wire underneath each burner which creates a magnetic field to heat
> up the iron in your cast iron or stainless steel pan.
>
> Why use induction cooktops?
>
>    - They are 50% faster than gas.
>    - They are more efficient because they only heat up the pan and not
>    the air around the pan.
>    - They are healthier because they don’t burn fossil fuels, which
>    create NO2, CO, and HCHO, known lung irritants.
>    - They are safer because there is no open flame.
>    - Cleaning up is easier because spilt food doesn’t get cooked onto the
>    smooth glass surface.
>    - Induction cooktops use electricity which can be 100% renewable
>    energy if you have signed up with LincolnGreenEnergyChoice.com.
>
>
> Here’s a flier but you can also check out LincolnGreenEnergy.org for more
> information.
>
>
>
> Bon appetit,
>
> Trish O’Hagen and Belinda Gingrich
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