Induction cooktops and quartz counters -- need a physics lesson!
I know there are a lot of induction experts and science minded folks here so thanks in advance for answering a dumb question. A poster on the Kitchen Forum posted today about a new quartz countertop cracked by a hot pot.
I'm going from granite to quartz, and from electric to induction. In the past, I have put somewhat hot pots on my granite, probably foolishly. With induction, my cooktop will stay cool, I know. But the pots . . . ? They will be just as hot as ever, right? They will be just as apt to crack quartz coming off an induction hob as they would coming off a gas hob or a conventional electric hob, right?
And if anyone knows, quartz (specifically Cambria) is more apt to crack than granite, right? Or is it the other way around? Thx!