Induction cooking is a relatively new technology with many advantages. Powered by electricity, it is cleaner and more efficient than cooking with traditional gas.
Unlike the older-styled and hard-to-control coils of an electric stove or the gas rings of a natural gas model, an induction cooktop has a smooth, glass-ceramic surface. While an induction cooktop may resemble an electric one, it has electromagnetic copper coils underneath the glass-ceramic surface that allow for more accurate heat control. A high frequency alternating current (AC) passes through the copper coils, generating a magnetic field that directly transfers energy to the cookware and heats the food inside.
Induction cooktops require magnetizable cookware. Cast iron and select stainless steel models are induction-friendly (and generally marked with an “induction compatible” symbol), whereas glass, ceramic, aluminum, and copper pots and pans will not work unless they have a magnetic base. You can also use a converter disk with non-compatible cookware, allowing it to work with induction.
Learn more about how induction cooktops work in the infographic below. View PDF
Cover image credit: StatePoint