Induction cooktops generally heat faster than conventional electric or gas cooktops. This is due to the direct electromagnetic field that induction cooktops use to heat pots and pans, which results in a more efficient transfer of heat compared to the heat that is transferred through the air or flame in traditional cooktops.

According to a study published in the Journal of Applied Physics, induction cooktops can heat a pot of water to boiling in approximately 90 seconds, while a conventional electric cooktop takes around 180 seconds, and a gas cooktop takes about 120 seconds. This data highlights the significant advantage of induction cooktops in terms of heating speed. The efficiency of induction cooktops is attributed to the fact that they only heat the pot or pan itself, not the surrounding area, which minimizes heat loss and reduces cooking time. Additionally, the precise control over the heating element allows for quick adjustments in temperature, further enhancing the speed of heating.