Induction cooking
type of cooker that uses electromagnetic induction
Induction cooking is a cooking process using direct electrical induction heating of cookware, rather than relying on flames or heating elements. Induction cooking allows high power and very rapid increases in temperature to be achieved: changes in heat settings are instantaneous.
An induction electric stove (also induction hob or induction cooktop) generally has a heat-resistant glass-ceramic surface. Below each cooking position there is a coil of copper wire with an alternating electric current passing through it. The resulting oscillating magnetic field induces an electrical current in the metal bottom of the cookware, which produces heat by flowing through resistance. Typically, cookware must contain a ferromagnetic metal such as cast iron or some stainless steels. Induction tops typically will not heat copper or aluminum cookware because the magnetic field cannot produce a concentrated current (see skin effect).
Induction cooking is among the most efficient ways of cooking, which means it produces less waste heat and it can be quickly turned on and off. Some chefs and restaurants have a preference for induction stoves, as their precise settings allow for greater consistency and cooking to exact specifications. Induction has safety advantages compared to gas stoves and emits no air pollution into the kitchen.
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