How Induction Cooking Works
- How Induction Cooktops function
- What are the advantages of Induction cooking technology?
- How does induction cooking work?
With induction cooking, unlike electric cooking, the electricity flows through a coil to produce a magnetic field under the ceramic cooktop.
- In induction cooking, the electricity flows through a coil to generate a magnetic field under the glass ceramic surface.
- When an induction-compatible pan is placed on the cooktop, currents are induced in the pan and instant heat is generated.
- Induction only works with cooking vessels made of magnetic materials, such as cast iron and magnetic stainless steel. It will not work with aluminum or copper cookware.
- Induction is faster and more energy-efficient than traditional cooktops.
- 40% faster temperature response than gas or electric, induction cuts down on prep time too.
- Induction cooktops do not become extremely hot. The inside of the cookware is hot when cooking, but the burner and top itself is cool to the touch.
- Induction does not warm the air around it as other fuel types do.
- Heat is generated from an electric current induced by an electric coil.
- The cooktop detects when cookware is removed or if the contents of the cookware boil dry by monitoring the voltage drop caused by resistance to the current.
- Additional functions, like keeping a pot at minimal boil or automatically turning off when the cookware is removed are also possible.
- Induction cooking has advantages over gas and electric because of the rapid heating and heat consistency with the same control gas provides.
Refer to the following for Induction Cooktop sales, feature, and accessory information:
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