What Is Induction Cooking? | InductionCooktopExpert

What is Induction Cooking?

What is Induction Cooking?
(Last Updated On: December 15, 2022)

What is Induction Cooking? It’s a cooking method that uses electromagnetic fields to heat the pan, rather than an open flame like gas or electric. As a result, it is safer and more efficient. 

In addition, it uses electromagnetic energy to heat your pan, making it very responsive and easy for you to control the temperature. We will cover the details about induction cooking to help you make an educated decision when purchasing an induction cooktop.

Related Topic: Best tea kettle for induction cooktops

So What is it, and How Does it Work?

Cooking includes the use of heat to cook food. But unlike conventional cooking technology, such as gas cooktops and electric cooktops, generating substantial heat that’s then transferred to the cooking container.

To comprehend how it does so, it is vital that you understand electromagnetic induction — the science behind this cooking method.

What is Electromagnetic Induction

This is when a shifting external magnetic field induces a current in a conductor. It occurs due to the magnetic pressure located on the free electrons in the electrical conductor materials. The strength of the magnetic field depends on the total amount of current.

The opposite can be electromagnetic induction, where a shifting magnetic field induces an electric current in a wire or other conducting object. Induction cooking is among the practical applications of the happening.

What is Induction Cooking

How does Induction Cooking Work?

Induction cooking uses induction cookware, including pots and pans, which can be specially made to be used on electromagnetic induction cooktops. The induction array tops include a highly effective element composed of a high-frequency electromagnet. 

Once an induction stovetop is connected to the mains power and switched, an alternating current is passed through this electromagnet, causing a magnetic routine — which generates eddy currents (a loop flow or flow of power) within the ferrous substance of which induction cookware is normally made. 

The main distinction is that the cooking heat is created directly in the cookware itself, not in any part of the induction cooker. For the generation of helpful cooking heat, a greater frequency of AC flow via the induction coil is needed and a higher rate of change in the magnetic field. 

Induction cooktops come with a series of electronics, such as a transformer, a rectifier, and an inverter, which tremendously increase the AC in the mains electricity supply and its frequency while protecting the appliance wiring and your property.

Induction Cooking Units

Induction cooking components are sometimes a built-in surface in the kitchen, either part of a stove or a standalone surface component. Constructed and range cooktop units usually have multiple elements, just like the separate burners on gas ranges.

The standalone components are generally single-element, but in addition, there are a few that feature dual components. Each component has the same basic design: electromagnet fitted under a smooth, heat-resistant glass-ceramic sheet, making it effortless to wash. 

The cookware (pan or pot) and material are put on the ceramic glass surface to heat up. Iron does a fantastic job of converting induced current (eddy current) to heat—induction cookware made from an iron-containing substance — stainless steel or iron. But, unfortunately, iron is not a very good conductor of heat as it has a higher resistance. 

But this is a benefit in regards to induction heating systems. The enhanced magnetic permeability of iron decreases skin thickness, thus focusing the induced current near the surface of the metal. This further increases the electric resistance, boosting heat manufacturing capability.

The high resistance of ferrous cookware material is responsible for most of the heat used in induction cooking. However, some heat can also be produced by magnetic hysteresis or changes in the magnetic structure of this material.

Best Induction Cooktop Cookware Brands

Induction Cookware

Induction cooktops, electric cooktops, and gas cooktops are induction cookware compatible. Most brands will display the induction-ready symbol to indicating induction cooktops capable.

In addition, any cookware with a high-ferrous metal material at the bottom may be utilized on an induction cooktop. 

Not all stainless steel cookware can work on an induction cooking surface. You can verify if your stainless steel cookware is induction compliant look for the induction symbol on the bottom or use a magnet to verify that it is magnetic.

Pros and Cons of Induction Cooking


  • Extremely fast: Because the pan or pot is the beginning point of this heat, it requires much less time to allow the heat to reach the food. It takes 25-50 percent less time to heat water and cook various dishes. It is a more cost-effective and time-efficient option.
  • Precise temperature control: Its ability to allow precise temperature control of heat is the essential quality of this cooking technology. Induction cooktops are incredibly responsive, allowing accurate control of temperature increments while also providing better performance at low heat settings. It is an excellent solution for those sensitive dishes that require consistent heating.
  • Energy Efficient: Induction cookers utilize 85 percent of electricity to warm food, whereas gas cookers use 45% (less than half an hour of gas to cook, and the remainder being waste heat that warms up the kitchen. Having an induction cooktop, you may enjoy a lot cooler kitchen that isn’t only healthful and environmentally friendly.
  • Safer: Since there’s no waste heat, fumes, or open flames, induction cooking is highly secure, and you don’t need to worry about burnt fingers or danger with kids around. Preventing the induction stove switched on after you have removed the pot poses no threat whatsoever.
  • Easy to Clean: An induction stovetop is not only attractive, less inefficient, and safer, but its sleek glass-ceramic surface allows for easy clean-up. You won’t need to manage obnoxious gas boilers.
  • Portable: Induction cooktops are typically thin, making the installation easy and convenient.

Cons :

  • Requires Compatible Cookware: Only cookware that’s compatible with induction heating can be used. Induction cooking equipment needs to have to compatibility symbol or be tested using a magnet to make sure the magnet sticks to the bottom of the pan. Many brands are now making their pots and pans are induction stoves ready. Induction cooking surfaces are glass, and not recommended to use cast iron as they could scratch the cooking surface glass.
  • Price: Induction cooktops are typically more costly than gas or electric ranges. But investing in induction cooking components and cookware is still well worth it given its energy savings and other advantages.

Summary: What is Induction Cooking?

Induction cooking is a cooktop that uses electromagnetic induction to heat the pot or pan you place on top. This method has some key advantages, like energy efficiency and controllable temperature settings; it also cooks food more quickly than traditional methods.

If this sounds interesting, but you want to know more before making a purchase decision, check out our comprehensive guide for everything you need to know. 

We have all sorts of information from pros and cons, how much faster it can get your dinner ready, what kind of pots and pans work best with an inductive surface. Induction cooking is a type of cooking that uses electromagnetic coils to heat the pot on the cooktop. 

The induction cooktop remains cool because only the pot gets hot. Induction cooking takes up less energy than other types of cooking, like gas or electric. There are many benefits to induction cooking, like energy efficiency, safety, and lower costs. 

An induction cooktop can cook more efficiently and faster than an electric cooktop or gas cooktop. An electric cooktop uses a heating element to heat the pan, whereas an induction cooktop uses a magnetic field.

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