Induction cooktops offer the best of both worlds, with precise temperature control and maximum portability. They work by way of electromagnetic energy that is only transferred to metal objects, such as cast iron, stainless steel or insulated iron.
Cookware used with induction cooktops must have ferrous iron content, which means that a magnet must be able to stick to it or it will not work. The magnetic field generated by the induction element reacts with the iron in the cookware, and transfers heat and energy directly into the cooking vessel.
Induction cooktops provide a degree of safety that cannot be replicated by traditional electric or gas designs. Due to the fact that induction cooktops reacts only with ferrous iron, it is not hot to the touch. If a person touches an active induction burner, they will not be burned.
Induction is the quickest heating method in the electric cooktop category with some models reaching boiling temperatures in 90 seconds. Induction cooktops also offer instantaneous heat reduction and low temperature outputs similar to well-performing gas burners.
Not only do induction cooktops provide direct heat and fantastic cooking results, they are also fast and simple to clean. Since induction cooktops react only with ferrous iron, food will rarely burn onto the cooking surface which makes cleanup exceptionally easy.