Growing up I only saw my Mom cooking on electric cooktops. Then the microwave made it’s way into our home. I was a curious kid and preferred to touch everything especially when told not to touch something. I can still see the scar on my finger from a hot iron after hearing the words, “It’s Hot-Don’t Touch”. If only it had been an induction cooktop.
When I saw an induction demonstration at ABW the chef rested her hand on the induction surface. The chef was not burned and was praising the temperature control of cooking with induction. So I had to touch the cooking surface for myself. Yes, the surface was cool but I had definitely just seen her cook something right in that spot! She explained the mystery of induction cooking. Induction cooking heats a cooking vessel by magnetic induction, not thermal induction. The heat is transferred to the cooking vessel and only the vessel retains the heat. Your kitchen remains cooler, your food cooks faster, and your surface remains cooler.
One thing you need to keep in mind when considering an induction cooktop is the type of cookware you will be using. Pots and pans need to have a flat surface and contain a metal such as a cast iron or stainless steel. Also, aluminum foil can melt on its surface when in use. Since the top is ceramic be careful about dragging objects across so you do not scratch it.