Induction cooking is a safe, advanced, efficient and economical cooking technology. It works though electromagnetic vibrations generating heat directly in the pan, rather than indirectly through heating the glass surface like other ceramic cooktops.

The element under the cooktop is a powerful, high frequency electromagnet, and uses its high-tech electronics to power a coil that produces a high frequency magnetic field. By placing a magnetic cooking vessel such as a steel plated pot onto the magnetic field generated, the magnetic field transfers energy into the metal. The transferred energy causes the cooking vessel itself to heat up; this heat is then transferred to the food within the vessel, cooking the food. Thus it is not the element that is generating the heat to cook the food, the cooking vessel itself is the original generator of the cooking heat. 

Key features of induction cooking over traditional cooktops

• Heat up times are much faster with induction cooking
• Induction cooking responds very quickly to changes in the heat settings. The electronic controls allow you to instantly turn down the heat with exact precision.
• Safety feature: no heating takes place unless a suitable pan is placed on the cooking zone
• Energy is transferred directly to the pot by the magnetic field therefore almost all of the energy gets transferred, there is no wasted heat. This saves the user precious energy
• As the induction ceramic glass does not heat up as much as the radiant ceramic glass it is easier to wipe up spills or boil over and makes the surface safer to touch

Which pots can we use?

• The pots and pans must be ferrous metal-based pans such as cast iron, steel-plated, and some certain types of stainless steel. You can not cook with copper, aluminium, glass or some makes of stainless steel

We recommend looking for the induction symbol/name on the bottom of the pan/pot. You can also check by testing it with a magnet, if the magnet is attracted then the pan is suitable for induction cooking