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" The lure: With induction, pans heat ultra-quickly, requiring little preheating and reducing cooking times. Most dramatic: A pot of water boils nearly twice as fast on an induction burner as on an electric-coil one.  How it works: An electromagnetic field from the burner transfers energy directly into magnetic cookware such as cast iron or magnetic stainless steel, causing it to heat up. Downside: You could need new pots and pans (to see if cookware is induction-ready, use a magnet). Bonus benefits: Shortened cooking times save energy. And because the elements themselves don&amp;#039;t heat up, the rangetop stays cool to the touch. GHRI tests: The Professional 30&amp;quot; Freestanding Induction Hybrid Range (frigidaire.com) with two electric and two induction burners and the Samsung Induction Range FTQ307 (800-726-7864) had superb heat distribution, even simmering, and speedy boiling. They were about $2,000 each. Check out our top-rated induction ranges in action:      "^^<http://www.w3.org/2001/XMLSchema#string>
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