about induction heating

Brief overview of how induction heating works:

Electricity passes through the magnetic elements under the cooktop’s glass covered surface. This produces a magnetic field that heats the pan on the stove. Unlike other forms of cooking, heat is generated directly in the pot or pan (cooking vessel) as opposed to being generated in the stovetop by electric coils or burning gas.

Induction cooktops provide rapid and efficient heating with precise control and in general are more energy efficient than a traditional electric hob.

*Cookware must be compatible with induction heating; glass, ceramics, solid copper or solid aluminum cookware are not. Cast iron or enameled steel and some stainless steel cookware will work. (if a magnet attaches to it, it will work) Cookware must have a flat bottom since the magnetic field drops rapidly with distance from the surface.