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Induction Cooktops: 5 Fast Facts

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Fact #1. Induction cooktops offer a number of benefits over traditional ranges. First and foremost, they're considerably safer. There are no open flames or red hot burners. This makes it easier to avoid burns. This can also be a boon to any household with small children. There's no chance of them burning themselves.
Fact #2. The induction method of cooking heats up pots and pans faster than traditional stoves. Less time will be spent waiting for a cooking vessel to heat up. This allows one to start cooking quicker and spend less time in the kitchen.
Fact #3. Experiments have shown that induction cooking transfers heat to food quicker. It can also make water boil faster than traditional methods. It also allows for more precise temperature control. Whether one needs the pan to be hotter or colder, it can be accomplished quicker with an induction range.
Fact #4. Induction cooktops work by utilizing magnetic induction. This is opposed to standard cooktops, which use thermal conduction from a heat source. A copper coil is placed under the cooking surface. When an alternating current is passed through it, a powerful oscillating magnetic field is created. This produces a magnetic flux, which in turn magnetizes the cooking vessel. A large eddy of currents swirls around the pot or pan and, due to the properties of resistance, causes it to heat up. Because this process takes place within the cooking vessel, it becomes the heat source and is the only item which produces any heat.
Fact #5. In almost every induction cooktop model, the pot or pan must be made from or contain a large quantity of ferromagnetic metal. It's possible to use aluminum, copper, and glass cookware in an induction range. However, it can only be done if a ferromagnetic disk is placed underneath it. This plate functions in a similar manner to a traditional hot plate.
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Hardware
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