How Does Induction Cooking Work?

Induction cooking works by using electromagnetism to directly heat the cookware, rather than heating the cooktop surface.

The Process Explained

Here's a breakdown of the process:

Electric Current Flow: An electric current passes through a coiled copper wire located beneath the ceramic or glass cooktop surface.
Magnetic Field Creation: This electric current generates a fluctuating magnetic field.
Cookware Interaction: When a ferromagnetic (iron-containing) cooking pan is placed on the cooktop, the magnetic field penetrates the pan.
Eddy Current Generation: The fluctuating magnetic field induces eddy currents (circular electric currents) within the base of the pan.
Heat Production: These eddy currents encounter resistance within the pan's metal, causing it to heat up directly through Joule heating (also known as resistive heating or Ohmic heating).
Cooktop Stays Relatively Cool: Because the heat is generated within the cookware itself, the cooktop surface remains relatively cool, only becoming warm due to residual heat transferred from the pan. This also makes it more energy efficient since heat isn't lost to the surrounding air.

Induction Cooktop: Contains the copper coil and control circuitry.
Ferromagnetic Cookware: The pan must be made of a ferromagnetic material, such as cast iron or some stainless steel types, for the magnetic field to induce eddy currents effectively. Aluminum or copper pans will not work unless they have a ferromagnetic base.
Electrical Power: Requires connection to a power source to supply the electric current.

Faster Heating: Heats up cookware much faster than traditional electric or gas cooktops.
Energy Efficiency: More energy efficient as heat is generated directly in the pan.
Precise Temperature Control: Offers precise and responsive temperature control.
Safety: Cooktop surface remains cooler, reducing the risk of burns.
Easy to Clean: The smooth, flat surface is easy to wipe clean.