Induction cooking uses induction heating to directly heat a cooking vessel, as opposed to using heat transfer from electrical coils or burning gas as with a traditional cooking stove. For nearly all models of induction cooktop, a cooking vessel must be made of a ferromagnetic metal, or placed on an interface disk which enables non-induction cookware to be used on induction cooking surfaces.
Pros and Cons of Induction Cooking
No Wasted Heat
Heat faster and distribute heat more evenly
Come with programmable temperature controls
Ease and Adaptability of Installation
Cooking Vessels – Induction Cooking only works with cooking vessels made of magnetic materials
No “Char” Flames
Electricity Failures – If the electricity supply at home is interrupted, you will be unable to cook.
How Induction Cooking Works
A quart of water boils in just 101 seconds
Induction Hob vs Gas – Speed Test
Will an induction cooktop save me energy?
The induction cooktop technology gives a far more efficient transfer of energy than a gas flame or heated electrical element and so boiling a pan of water, for example, is much quicker. This does not necessarily mean that there are great energy savings, but it is more efficeint and can save you time.
Geeky Fun with Induction Cooktop