‘Cooking with gas’ has become representative of good progress or doing something well – a stretch beyond it’s origin as a marketing slogan, and not quite accurate anymore. Gas was favoured in the kitchen as superior to it’s alternative for many years; ceramic or electric coil cooktops. Newer induction cooktops offer a superior cooking experience with quick and efficient heat delivery directly to the pot or pan, the glass surface cools down more quickly than old electric stoves, and induction brings high temperate capabilities. Plus, no open flame means less risk of igniting fats and oils, and induction cooking carries none of the air pollutants of gas.