How Induction Cooking Works
1. The element's electronics power a coil that produces a high-frequency electromagnetic field.
2. The field penetrates the metal of the ferrous (magnetic-material) cooking vessel and sets up a circulating electric current, which generates heat.
3. The heat generated in the cooking vessel is transferred to the vessel's contents.
4. 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.
What does this mean?
In a nutshell, you are no longer wasting energy. 90% of the energy created by the electromagnetic coil goes directly into cooking the food.
Compare this to only approximately 50% of the energy generated by gas or electric cooking methods and you can see the benefits of using Induction cooking straight away.
Cooler kitchens:- less heat is lost into the surrounding atmosphere
More efficient equipment:- in a cooler kitchen, other pieces of equipment such as fridges and freezers do not have to work as hard to maintain their temperature; reduced need for expensive ventilation systems
Quicker cooking times:- the food gets to the table quicker, in commercial outlets this means you can increase the number of covers
Smaller bills:- you save energy, you save money - simple as that!