See Wikipedia for a bit more detail[0] but induction cooktops use a magnet to directly heat your cookware. They can heat faster and more exactly while remainin

See Wikipedia for a bit more detail[0] but induction cooktops use a magnet to directly heat your cookware. They can heat faster and more exactly while remaining more consistent over time. They are safer because the cooktop surface is not heated and is often actively cooled but also because they can detect the pan being removed or not really being on the burner and disable themselves after a bit. The magnet gives far greater control over the results for better range. With electric coils and gas, I rarely had the consistency or stability of the high/low temperature that is trivial on my induction stove which allows me to use it the same way I use use a slow cooker. You may need new cookware since it'll need to be magnetic/ferrous. I've had a few issues with the Samsung we bought (not nearly as many as the other Samsung appliances we bought at the same time. So I wouldn't necessarily suggest that brand specifically and I don't remember the brand names I used in the UK before returning to the US. [0] https://en.m.wikipedia.org/wiki/Induction_cooking https://en.m.wikipedia.org/wiki/Induction_cooking