If you've ever bounced between rental apartments, you'll know that there's nothing more infuriating than getting to grips with a new oven. It's not just the unfamiliar dials and symbols — it's the heat source itself. Gas, electric, and induction each demand a slightly different approach to cooking, affecting everything from how quickly your water boils to the type of cookware you can use.
That's where things can get especially frustrating. Induction cooktops — electric stoves that use electromagnetism to heat cookware, rather than relying on burners or flames — require certain types of pots and pans, so that trusty set you've relied on for years might suddenly be redundant.
