@rooeytoo
Firstly, let me clarify something about glass tops. There are two different types which look very similar but function very differently. Only one type is a PITA to clean.
They are only a pain to clean if they are RADIANT heat. This is because it’s still basically the same mode of action as a regular electric cooktop. The only difference is that the coils are covered by the glass.
Now, even tho its also a glass top, Induction is a totally DIFFERENT methodology involved and is SUPER EASY CLEANUP. It requires almost nothing more than wiping with a damp sponge or paper towel.
(unless grease is involved and then you just need to add some soap.)
Any spilled food will stick to the pot rather than the cooktop.
But even if you get food crusted on the outside of your pot, you can use an abrasive like a Brillo pad or Ajax since you’re dealing with metal rather than glass.
But the primary advantage of induction is the precision of temperature control and the ability to rapidly change heat levels; similar to using gas.
And you can simmer for long periods of time also at a stable temp with no problem.
I’m not really good at explaining technical stuff, but there’s plenty in Wiki and the rest of the web.
But, there are a few drawbacks for induction to consider. One is that induction is the most expensive option, especially for a multi-burner top. But the single units are more affordable.
They are especialy popular in Japan and other Asian countries where tiny apts and living spaces are the norm. Since you’re in nearby AUS. they may be less costly.
The other drawback to induction units is that you must use cookware that has magnetic properties such as cast iron or Stainless Steel. Basically if an ordinary refrig. magnet will stick to it, you’re good to go.
So that’s why I’m getting a single unit. The kitchen stove here is regular electric so I can use my other pots on that if temperature switching isn’t that important in what I’m cooking.
As far as Crockpots go, MOST have a ceramic inset so those require browning meats in a separate pan or under a broiler first. Even tho you can use ceramic containers in ovens at pretty high temps, subjecting them to the direct heat of a burner can crack them.
However, there are a few on the market which have a metal insert and those can be used for browning first before simmering. I’m pretty sure that one of them is made by Rival, the originators of the Crockpot. I’ll take a look around and post links when I’m on my tablet.
TRIVIA FACT OF THE DAY: Rival is the only company legally allowed to use word “Crockpot” to describe their product. Right from the get-go, they had their lawyers vigorously defending their trademark name.
So, even tho the word Crockpot has become ubiquitously generic for the populace as a whole (much like Kleenex and similar) any and all companies selling their own version, MUST use another term to describe their product (usually “Slow Cooker” )
Butl still, most of us call them Crockpots anyway and they can’t sue each and every one of us :)