Commercial induction cooktops are designed to supplement and add to your kitchen's cooking capacity and capability. Additionally, these units take up a very small footprint in your kitchen, making them very efficient. Electric cooking avoids the cost of natural gas piping and in some jurisdictions may allow simpler ventilation and fire suppression equipment to be installed. Induction cooking provides faster heating, improved thermal efficiency, and more consistent heating than cooking by thermal conduction, with precise control similar to gas. The induction element has heating performance comparable to a gas burner, but is significantly more energy-efficient. The cooking surface is heated only by the pot and so does not reach a hazardously high temperature. The control system shuts down the element if a pot is not present or not large enough. Induction cookers are easy to clean because the cooking surface is flat and smooth and does not get hot enough to make spilled food burn and stick. The unit can detect whether cookware is present by monitoring power delivered. This allows it to keep a pot just simmering, or automatically turn an element off when cookware is removed.