Induction cooking is a form of electric cooking that uses an
electromagnetic field to heat the cooking vessel. Whereas a
traditional electric cooking element uses electric resistance to heat
an element, which then transfers its heat to the cooking vessel via
conduction, an inductive cooking element does not heat up but rather
heats the cooking vessel directly.
An induction cooking element uses an electromagnetic coil or coils to
generate an alternating magnetic field. When a pot or pan is placed on
the element, the magnetic field generates heat within the pot or pan
via magnetic hysteresis loss. Hysteresis loss occurs only in ferrous
materials such as steel and iron, therefore, induction cooking works
only with ferrous pots and pans, e.g.:

cast iron cookware
enamel-covered iron cookware
carbon steel cookware
some stainless steel cookware

A general rule of thumb is that if a magnet will stick to the bottom
of a pan, then that pan can be used for induction cooking. In
addition, the pot or pan needs to have a fairly flat bottom. Because
of the growing popularity of induction cooking, many cookware
manufactures state whether their pots and pans can be used for
induction cooking.
A growing number of manufactures make induction cooktops for the home
or commercial kitchen. Drop-in induction cooktops are meant to be
installed into a kitchen counter and are available with multiple
elements. In addition, several manufactures make portable induction
cookers that can be placed of the counter, table, etc. Portable
cookers typically have a single element.
Induction cooking is very popular in Europe and Asia, and is rapidly
gaining popularity in the Americas because of its advantages over gas
and conventional electric cooking. Read the next article in this
series to understand these advantages.

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