What is the principle behind induction cooking?

Induction cooking operates on the principle of heat transfer using electromagnetic fields. This method involves the use of a magnetic coil beneath the cooking surface. When a suitable ferromagnetic pot or pan is placed on top of the induction cooktop, an alternating current is passed through the coil, generating a magnetic field that induces an electric current in the cookware. This current then creates heat directly within the pot or pan, allowing food to be cooked.

This technology is highly efficient because it heats the cookware itself rather than the cooking surface, resulting in faster cooking times and less energy wasted. Additionally, since the heat is generated in the cookware, the cooking surface remains relatively cool to the touch, enhancing safety and reducing the risk of burns. Other methods of cooking, such as using direct heat contact, rely on the transfer of heat from one surface to another rather than generating heat within the cooking vessel itself.