Many professional and home cooks have been turning to induction stoves for their durability, speed in heating up, and easy maintenance.
An induction burner has a ceramic surface with a very strong electromagnetic coil underneath. Once this comes in contact with an induction-friendly magnetic cooking pan, it transfers energy into the pan to heat it up. According to Fine Cooking, this creates a “fluctuating magnetic field,” which only really heats up the pan and its contents. So unlike gas and electric burners, induction cookware doesn’t generate heat on the burner itself. If you place your own hand on the ceramic top, the induction burner will not react to it at all.
There are specific pans that you have to use when you cook with an induction stove. Don’t panic: you probably already have several in your kitchen. Anything magnetic (cast iron and steel) will work perfectly. There are also magnetic stainless steel pans and ceramic-coated cast iron pans that are great for these stovetops. To check for their useability, you can flip you pan over and look for the magnetic tag, or simply check if a refrigerator magnet hangs on to the bottom of one.
Check out these videos to see induction cooking in action!