What Is an Induction Stovetop?

Energy

Induction stoves use a magnetic field to transfer energy to the cooking vessel. Unlike traditional stovetops, they don't have to heat this energy first. The process of transferring the energy causes the vessel to become hot, and it's the pot or pan that actually cooks the food. Only magnetic cooking vessels can be used on induction stoves, and the most suitable are made from cast iron.

Precision

Traditional electric stoves need to cool and heat elements to change the cooking temperature. Induction stoves don't need to do this, so the cooking time is quicker. They can instantly change the amount of energy being passed to the cooking vessel, giving cooks more control over the stove's temperature. The whole base of the cooking vessel receives an even amount of energy and disperses the heat equally, reducing the chance of uneven cooking.

Safety

Induction stoves are safer than gas stoves because there aren't naked flames or the potential for gas leaks. Induction cookers don't heat the stovetop, and they only get hot because of the heat generated by the cooking vessel. This means the rest of the stove is always cool, reducing the chance of burns.

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