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In many electric stoves, an electric current passes through the coiled heating elements. As electric energy is dissipated in the elements, they get hot. A newer kind of electric stove--the induction stove--is becoming more popular. It has two advantages over the older kind of electric stove. One is that there are no heating elements; the surface is smooth and flat with no place for food to fall, so cleaning is much easier. The other advantage is safety. If you touch the heating element of a traditional stove, you will burn your hand; a potholder carelessly left in contact with a hot coil may catch on fire. With an induction stove, the surface does not feel hot to the touch and the potholder does not catch fire. How can heat get to the food in a pot or pan if the stove surface is not hot? [Hint: Pots and pans made of Pyrex glass do not work on an induction stove; they must be made of metal.]
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