Our Paris apartment rental has an induction cooktop, with the special pots and pans that are used with it. I understand that the surface doesn't get hot, but the energy is transferred directly to the cookware. Are there any special things we should know about using it?

A tutorial:

www.theinductionsite.com

I just returned from an apartment in Paris that had an induction cook top, it was fabulous, like cooking on a gas range. It heated up and cooled down very quickly, like gas. I can tell you that I thought it was going to be like an electric stove top and I was pleasantly surprised.

Nothing special about using it, except perhaps trying to quell the desire to have one of your own.

I have one, and love it. The owners will have pots that work with induction (have to be magnetic). You use them as usual, it works like gas in that it heats up immediately, and then stops immediately, but is much easier to control.

Two things to watch out for:
assuming that the controls are touch sensitive rather than knobs, try not to get water on them. The burners will turn off. Not a big problem you just wipe the water off and start again.
Also, if the pan gets very hot it may turn itself off again. Not likely if you are doing normal cooking - boiling, sauteing, etc. But I like to make garlic toast in a cast iron ridge pan. The pan gets really hot, there's not enough mass in what you're cooking to keep it cool, and it shuts off.

You may never have encounter either of these issues, but if you do the important thing to remember is that you haven't broken the cooktop! Just turn it back on and all will be well.

We have an induction hob, and would agree with all the comments made.

We had to but new pots and pans, but they are virtually identical in appearance to the stainless steel ones we used previously. They just have an iron core to enable them to respond to the magnetic waves which are used.

The cooking surface does not get hot, except immediately under the pan. This means that spills do not become burnt on, and are easily and totally removed with a damp cloth.

As Carlux says, the only downside is that you will want one in your own home. Everyone we know who has one is an enthusiast.

Any magnetic pan will work..even a cast iron skillet. I work part tme at Sur La Table (culinary store) and they have a "portable" induction cooktop (like you would see a portable hot plate) from Viking and it's quite expensive. I can't image what an entire cooktop would cost.

They are awesome aren't they. And addictive.

Tell us about your rental. Location? Size? Price? etc. Would love to hear about it since we are looking at apartments now. What site was it on? Thanks for any info. Unfortunately we do not have an induction stove but sounds fascinating