FAQ

HOW INDUCTION COOKING WORKS
Induction cooking works by using an electromagnetic field to heat the cookware. This is
very different from the traditional gas flame or electric coil cooking experience. Special
cookware is also needed. Cookware used on an induction cooktop must have iron
content. This is what makes the pan magnetic and allows the transfer of energy to the
pan or pot you are using.
Electromagnetic Energy + Magnetic Pans = Fast, Efficient Induction Heating
The key to induction cooking is electromagnetic energy. This kind of energy is around
us every day in the form of AM and FM radio, cell phones, wireless laptops, microwave
ovens, infrared, and visible light.
It operates on a two part system. First, beneath the ceramic surface of an induction
cooking product is a copper coil. When an electrical current is passed through this coil it
creates an electromagnetic field of energy. Second, an iron core pan is placed on the
cooktop. At this point the heat is activated around the pan. The surface remains cool
until both these steps are completed. The video below further illustrates the mechanics
of induction cooking.
Magnetic Cookware Required for Induction Heating
For induction heat to occur, the bottom of the pan must be made of some iron, making
the pan magnetic. You can perform a simple test to see if your pan will work with an
induction cooktop.
If a magnet sticks to the bottom, the pan will work on an induction cooktop. When the
magnetic pan is placed on the cooking surface, the iron molecules in the pan begin to
vibrate 20,000-50,000 times per second. It is the friction between those molecules that
creates heat. All of the heat is contained in the bottom of the pan; this is why the surface
remains cool while your cookware stays hot.