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When it comes to the surface of your stovetop, you have two different options, coils or smooth cooktops.
A coiled cooktop can be either electric or gas. A smooth cooktop is only going to be electric or induction.
The benefits to going with a coiled cooktop is that they're extremely durable, easy to clean and they will stand up to years of use and abuse. It doesn't matter how hard you scrub your stovetop to get rid of a mess, it's not going to damage the coils. Your cookware won't either, even if you're dragging out that giant dutch oven that you have.
A few downsides to keep in mind are that while they do heat quickly, coils also hold onto that heat for a long time. You will also need to check them periodically (every 4 months or so is pretty good) to make sure that each coil's connection to the power source is still in working condition if you're dealing with an electric stove. If you're dealing with a gas stove you'll want to make sure that the burner is clean and free of debris.
The other type of cooktop option you have is a smooth cooktop. People love them for three key reasons. One, they're supremely easy to clean. You don't have to remove anything, unplug anything or get under anything in order to get them shining like new. All you need is the special paste that is designed for the job and you're good to go. Reason number two is that they heat up your pots and pans, without heating your kitchen. If you live in Texas, it makes it that little bit more bearable for cooking during the summer. Three, you don't need to worry about little hands or paws getting burned because they touched the stove at the wrong time. A fourth one, is how seamlessly they fit into a modern design. They are the latest in cooking technology and we know people love to upgrade to the latest and greatest.
A few downsides do come with working with a smooth cooktop though. As we said, you do have to be careful about which cookware you use. You're also going to have to be aware of how you move that cookware though. Or any groceries or anything else that you move around in your kitchen. The surface of a smooth cooktop, whether electric or induction is going to be fragile. They can be easily scratched by 'sliding' pots and pans over them. Even worse is how easily they can be shattered by putting something heavy on top of them without paying attetion to how you set it down.
So, which type of surface do you think you want?
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