Key Technology – Induction Cooktops

Key Tech – Induction Cooktops

Induction cooktops are usually the most attention-grabbing feature of any kitchen they’re used in. The contrast between the large and bulky gas cooktop, or the ridged electric cooktop and the sleek, flat induction cooktop is stark. But there’s good reason behind the physical differences between them: induction cooktops function very differently to gas and electric. Below is a simple guide to understanding the key tech behind induction cooktops:

How Induction Heats

Traditional gas and electric cooking is all about heating pots and pans from a specific source; heat is transferred from the element to the base of the cookware, heating the inside. Induction takes a different approach: heat comes from electromagnetism, heating the cookware itself throughout, rather than solely from the bottom. 

Why Induction?


The induction heating difference means that heat is spread evenly through a pot or pan, which creates more even cooking. This also means chefs at home have much greater control over cooking temperatures than they would with traditional cooktops. This drops the difficulty level down on more sensitive recipes, since they’re less likely to burn, with such precise control.


Induction cooktops can’t be left on accidentally the same way other cooktops can, since they need a pan on their surface to actually generate any heat inside it. This creates a cooler, safer kitchen – especially for those with little ones running around.

The safer aspect of induction cooktops also extends to features like boil-over detection, which shuts off heat to a pot when boiling over is detected. 

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Induction cooktops are sleek, glass panels that look fantastic, are simple to install, easy to operate and a cinch to keep clean. As a flat surface, an induction cooktop wipes clean with very little effort and, when not cooking meals, it functions as extra bench space.

Things to Note

- Because of the way they conduct heat, not every type of pot and pan will work with induction cooktops. Specifically excluded are copper and aluminium, as well as most woks. This can be problematic if existing cookware is not compatible. As a simple test, try sticking a magnet to the bottom of a piece of cookware. If it sticks, it will work with induction.

- While designed to be tough, induction cooktops are made of glass, so they are vulnerable to breakage from blunt force

- Induction cooktops are more expensive than their gas and electric counterparts. While they use heat more efficiently, it’s not confirmed that their running costs are significantly lower than other cooktops.

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