Induction cooking technology offers levels of efficiency, control and safety superior to traditional electric and gas cooktops. A magnetic field is generated by the Induction cooktop, which heats the Induction cookware. When an Induction pan is set on the Induction cooktop, an electric current passes through the inductor coils under the ceramic surface of the cooktop, creating a pulsing magnetic field. The metals of the pan have a natural resistance to the movement of electrons causing the pan to heat up. It is the Induction pan which heats up, not the Induction cooktop itself. As soon as the pan is removed, the Induction cooktop shuts off, and heat generation ceases immediately.
Advantages to Induction Cooking – a two part system
- FAST - Energy is transferred directly within the magnetic Stainless Steel of the Induction cookware.
- SAFE - No open flame, red-hot coil or other radiant heat-source to ignite fumes or flammable materials - prevents burns and kitchen fires.
- CLEAN - No grates or carbon build-up. No burnt food sticking to the smooth glass of the Induction cooktop since heat is generated only in the cookware.
- COOL - There is almost no wasted heat with Induction cooking since all the heat is being generated within the Induction cookware.
- ENERGY EFFICIENT - 80% of the energy goes right into the cooking vessel. Gas delivers only 43% of the energy and a traditional electric burner about 44-53%.
- EVEN HEATING - Heat is generated at the same level uniformly through the magnetic stainless steel of the cookware.