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Appliance World

What is Induction Cooking?

Induction cooking has been growing rapidly in the kitchen appliance industry over the last ten years. The cost of induction technology has decreased significantly each year, resulting in almost every manufacturer offering an induction appliance at almost every price point!


The first thing to know is that induction cooking only works with special cookware.

The pot or pan you’re using must be made of a ferrous (magnetic) metal for it to work.

Ferrous metals contain iron - which can be found in cookware made of cast iron and many stainless steel cooking vessels. Non-ferrous metals (like copper or aluminum pots) will not work at all with an induction appliance.


The easiest way to find out if your current cookware will work with induction is to stick a magnet to the bottom of the pan - if the magnet sticks to the bottom, it will work with induction!                                                                                                                                                                                  


There are many benefits of induction cooking when compared to gas or electric radiant heating, but first it’s important to understand…


How does induction cooking work?


In a nutshell, induction cooking is the process by which heat is transferred directly into the metal of a pot or pan, by the use of an electromagnetic current.



Picture1The image (left) shows the mechanics of induction cooking.


The magnet under the cooktop surface transfers heat directly into the metal base of the pan.


By comparison, a traditional electric cooktop uses a coil to generate heat which then radiates through the glass top and into the pan above it.


To simplify, a traditional electric cooktop initially creates heat in the element below the cooktop surface.


An induction cooktop works so that heat is created directly into the metal of the pan.





Advantages of Induction Cooking


Faster Cooking:

Because induction creates instant heat within the metal of pots and pans, no heat is wasted in the process. This means water will boil up to 50% faster on most induction cooktops compared to electric cooktops.


Better Temperature Control:

Induction heating allows the cook to set the exact amount of heat needed so you never undercook or overcook a meal. Gas and Electric cooking is not nearly as precise as induction cooking.


Instantaneous Response:

If you’ve ever boiled water on an electric cooktop, you’re no stranger to the water boiling over the pot sometimes.

This happens because the heating element below the glass top stays hot for a long time, even if you turned the burner off completely.


With induction, the response time is instant. You can bring a pot of water from a rolling boil to a low simmer within seconds of adjusting the knob.

We hope this article provided some good information behind the science of induction and how it works.


You can get induction in either a cooktop or a full size range depending on your kitchen layout.




As always, you are welcome to call for more information or visit our store to see induction work live!