Induction Cooking
By Drew Burkhead

     Induction cooking uses principles of electromagnetism to heat cookware containing magnetic metals. An induction range has conductive coils, called inductors, underneath each "burner." An electric current is passed through the coil creating a pulsing magnetic field. When a pan is set on the range, it enters the magnetic field. The field causes an internal electric current in the pan. The metals in the pan have a natural resistance to the movement of electrons in the pan causing the pan to heat up.

     Induction ranges are more than twice as efficient as gas ranges. Induction heating is also very predictable; over time the range always heats to the same temperature at the same setting. Also the pan heats very quickly. This method of cooking is very safe because there is no open flame or hot element; the range does not heat up. The only items that are heated by the induction process are items containing magnetic metals. You can safely put your hand right on top of an operating induction range. However, once a pan is set on it, radiant heat will heat the surface of the range. In addition induction ranges have the ability to sense when the pan has been removed, or the contents have boiled off and the pan is overheating; the range will then automatically shut off.