The element’s electronics power a coil (the red lines) that produces a high-frequency electromagnetic field (represented by the orange lines).

That field penetrates the metal of the ferrous (magnetic-material) cooking vessel and sets up a circulating electric current, which generates heat. (But see the note below.)

The heat generated in the cooking vessel is transferred to the vessel’s contents.

Nothing outside the vessel is affected by the field—as soon as the vessel is removed from the element, or the element turned off, heat generation stops.

“Okay,” you might be asking yourself. “All that sounds super fancy, but what good is that to me? Why would I use induction in my kitchen rather than a traditional gas stove?”

Great question hypothetical blog reader! There are a number of incredible benefits to making the switch to induction cooking.


Because heat is created directly inside the pan, induction cooking is a lot faster and a lot more responsive than traditional gas or electric stove tops. How much faster? Well, in one test it was actually twice as fast at boiling water than a traditional gas stove. Making the switch to induction cooking will save you or your cooks a lot of time in the kitchen, which means your customers get served that much faster. Time is money everywhere, but this is especially true in a busy restaurant. Cutting down on cook-time will make your entire kitchen more efficient.


Because of the nature of induction cooking, the only thing that gets hot in the process is the pan being used for cooking. This means no open flame, no hot electric coils, and just a lot fewer opportunities for getting burned. No open flame also means a lot less change of a fire, which is something no one wants in their business.


Induction surfaces don’t have any grates that catch grease. You can simply wipe up any spills immediately after they happen because the surface doesn’t actually get hot. Not having to deal with the gas burning stove and the caked on grease that comes with it makes everything on your stove last a lot longer.


We don’t just mean that it’s faster, we also mean that it is more energy efficient. When you’re cooking with a gas stove a lot of heat is lost to the air. An open flame doesn’t only heat your pan, it heats everything around it. Because of this, it’s estimated that about 50% of the energy used in gas cooking is lost. By comparison, induction cooking is about 85-95% efficient. Hardly any ambient energy is lost in the process. This will save you big time on your energy bills.

The one and only downside to induction cooking is that it requires a certain kind of cookware. Because of the use of electromagnetic energy, not all kinds of pots and pans will work. Glass, for example, wont be heated through magnetic induction, and is therefore incompatible with induction stove tops.  Copper and Aluminum also won’t work. Your best bet is to use cast iron or check to see if your cookware says “induction ready” on it. A simple test you can use is that if a simple refrigerator magnet sticks to your pot or pan, it can be used for induction cooking.

Got any questions about induction cooking? Reach out to your sales person! You can also connect with us onFacebook, TwitterLinkedInInstagram, or Google+.