An induction hob cools down significantly faster than traditional gas or electric cooktops. The cooling speed is one of the key advantages of induction technology. When you turn off the induction hob or remove the induction-compatible cookware from the cooking zone, the heat generation stops almost instantly.
The reason for this rapid cooling is that induction cooktops work by creating a magnetic field that induces electrical currents in the cookware's base. These currents generate heat directly in the cookware, heating up the food and the cookware itself. Since the cooktop surface doesn't produce heat on its own, there is very little residual heat after you remove the cookware.
While the surface of the induction hob may still feel slightly warm immediately after cooking, it will cool down quickly once the cooking process is complete. This makes induction cooktops safer to use since there is less risk of accidental burns or fires from the cooktop surface.
Additionally, the fast cooling of the induction hob makes cleaning up easier, as spills and splatters are less likely to get baked onto the surface. You can generally start wiping down the surface with a damp cloth soon after turning off the hob.
It's important to note that the cookware used on an induction hob retains heat, so the handle and the area around the base of the cookware may still be hot after cooking. Always use oven mitts or pot holders to handle hot cookware and be cautious until the cookware has fully cooled down.