How Do Induction Stove Tops Work?

induction cooktop stove

As a serious cook, I love the instantaneous heat level of electric induction cooking on my countertop surface. When I want to adjust my heat down to just a simmer, the elements immediately react and cool down to the proper setting that I requested. There seems to be no wasted heat with induction heating unit. When the element heats up, the heat is directly heating up my pan and the cooking time is started. My surface around my pan does not get hot, which to me is a safety factor when children are helping me cook. The only hot spot on the countertop is directly under my pan.

Cookware made of stainless steel and cast iron should be used on the induction cooking surface. The magnetic materials in these types of cookware are the only ones can be used with the induction elements. Most good cooks already have a supply of stainless steel cookware, just like those used in fine restaurants. Another great cookware set are pots and pans made of enameled steel, which work beautifully on induction cooking surface elements.

With the only heat being right under my pan, my whole kitchen stays a bit cooler. There is no wasted heat going out into my kitchen. The greatest feature of all using induction heating, is that when I have the children cooking with me and I turn the unit on, it stays cool until it senses at least a small pot on the surface. If my child leans on the counter to watch me while the unit it on he will not get burned. Only when there is a pot or pan on the induction element will it become hot. You would not be able to do this with a gas or electric stove. This safety feature alone gives me the piece of mind if I am forgetful and turn the burner on before having my pan ready to place on the induction heating unit.

Induction heating units are no thicker than a normal countertop. I do not have a big stove standing in my kitchen taking up space. My countertop electric cooking is a pleasure to work on and a great safety feature in my home. I do not worry about gas going into my home, or my kitchen being heating up while I am cooking.

But how does induction heating work exactly? Well, according to the, “an induction-cooker element (what on a gas stove would be called a “burner”) is a powerful, high-frequency electromagnet, with the electromagnetism generated by sophisticated electronics in the “element” under the unit’s ceramic surface. When a good-sized piece of magnetic material–such as, for example, a cast-iron skillet–is placed in the magnetic field that the element is generating, the field transfers (“induces”) energy into that metal. That transferred energy causes the metal–the cooking vessel–to become hot. By controlling the strength of the electromagnetic field, we can control the amount of heat being generated in the cooking vessel–and we can change that amount instantaneously.”