What Is Induction Cooking?

Conventional cooking, whether gas or electric, requires an element to create heat, then transfer it to your pot or pan through a stovetop surface. In that process, only about half of the available energy is actively used to cook your food; the other 50% or more is wasted on heating the surface and surrounding air.

In induction cooking, your pot or pan IS the heating element. When the cooktop is turned on, a copper coil underneath the surface uses electromagnets to generate an alternating electric field. This magnetic energy does not produce any heat until it comes into contact with magnetic material: your cooking vessel. The electromagnetic energy induces currents inside your pot to vibrate at a rate of 20,000-50,000 times per second, causing friction. Heat is created in your pot (not on the cooktop's surface), with 90% of the energy directly heating the contents.

Precise Control

Professional cooks love the precision of induction cooking because it can instantly switch to low or high heat at the touch of a button. Perfect for melting chocolate or getting just the right blend for simmering sauces.

Safer Cooking

There are no fumes, gas, or open flames released in the process of induction cooking because all the heat is magnetically generated by and in your cooking vessel. If the appliance is accidentally turned on, the cooktop remains cool until a pot or pan is placed on top.

Convenient Cleanup

The continuous glass surface of Ceran cooktops are a snap to clean because dirt, dust, and food have nowhere to hide. Plus, since the entire cooktop stays relatively warmer than gas or electric, spills won't heat to form baked-on messes. A gentle wipe with a damp cloth removes most accidents.