Induction Cooktops: Cooking With Magnetic Fields

Induction cooktops heat pans directly using magnetic fields instead of flames or coils.
An alternating current runs through a coil under the glass surface, creating a changing magnetic field.
This field induces electric currents, called eddy currents, in the pan itself.
The pan’s resistance turns those currents into heat, cooking the food.
Only magnetic cookware, like cast iron or stainless steel, works with induction.
Glass, copper, and aluminum won’t heat unless they have a magnetic layer added.
Induction is highly efficient because almost all the energy goes straight into the pan.
The cooktop stays cool to the touch—only the pan gets hot.
Faster heating and precise control make induction popular with professional chefs.
From saving energy to safer kitchens, induction shows magnetism at work in everyday life.