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How does Induction Cooking work?
Induction ranges are very efficient electric heating devices where the cooking vessel (pot or pan) actually becomes the heating element! Instead of heating up a burner that then heats up a pan and eventually heats the food, Induction cooking directly heats the pan itself, eliminating both lost time and lost energy! The glass surface of the range remains relatively cool to the touch.... only the heat of the pan resting on the glass surface warms it up.
Here's what's going on:
A coil beneath the glass surface creates a magnetic field around the bottom of the pan. When the magnetic flux passes through the bottom of the pan, an eddy current is generated in the metal of the pan.
This eddy current is instantly transformed into heat by the resistance of the metal pan and you're cooking!
The glass range top will remain cooler to the touch than other cooking surfaces (Compared to a standard electric heating element or gas burner) as it is only warmed from direct contact with the hot pan, not actively heated itself. So no wasted heat! Your kitchen runs cooler, reducing the air conditioning demand. No open flame means it's safer! Oil and grease fires are much less likely since there is no open flame or high temperature surface to cause ignition!