I keep these in mind for a demo of an induction cooktop (switch from gas to electric).
Using a thin, light-weight frying pan (not cast iron), I place about one tablespoon of water in the pan.
- On the highest setting, show how fast the water will sizzle and steam (for example, sauté onions). Talk of forgetting to cut some garlic, turn down to #1 low, setting, water will stop boiling, then (talk of placing garlic in the pan) turn back up to high #10, showing the speed of temperature control.
- Next I remove the pan and splash some mustard (or other food) on the cook surface, showing it does not burn. Talk of easy cleanup.
- Lastly, I talk of gas cooktops having no direct venting of gases, about 30% of harmful gases are not venting out of the kitchen. They bypass the vent; as shown in this photo. Talk of harmful natural gas leading to *asthma in children and adults.
* need a medical reference here