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You can save a bit of energy by putting the pot on a hob region that's not larger than the pot, with the added bonuses of a drop getting out not immediately baking onto it and the handles becoming less hot.
The red lights under the pot suggest that it's an induction stove. If that's the case, I think only the pot should heat up.
(I've never used an induction stove, but they sound really neat)
No, that's a normal electric stove. That red is the heating element, under the glass cooktop. Some electric stoves have exposed heating elements, I think, but I've only used ones that look exactly like the picture.
Huh. I've never seen a resistive stove like this one. But TIL. Ty.
"glass top electric". Speaking as someone who has had induction, glass top electric and traditional electric, glass top electric is the worst of all worlds.
They are much much slower than induction, slower even than traditional electric and not much easier to clean. They are less energy efficient than traditional electric because there is glass between the element and the pot. The only upside is they are a little bit easier to clean than traditional electric but the glass tends to get damaged by contact with hot fluids over time so they still never look completely clean.
Induction on the other hand is amazing.
If you're ever in the market for a new stove, induction is the way to go. A pot of cold water brought to a boil in minutes. Immediate temperature changes. And best of all, they don't make the kitchen hot the way other stoves do.