Induction Cooking - Why is it so Hot (and Cold)?

The Hot...

Instead of heating the area under a pan, induction cooking uses electromagnetic energy to turn a pan into the heat source. Oscillating induction coils are set underneath the black cooktop. The coils are connected to an electronic power source that generate a magnetic field. When a pan with a magnetized base like Infinite Circulon is placed on the burner, the oscillating magnetic field causes the electrons in the bottom of the pan to move back and forth rapidly. This movement results in the pan heating up enough to cook the food.

...And The Cold

Without magnetic material, the cooktop's surface is unaffected by the induction process, resulting in a surface that stays relatively cool to the touch.

Key Features of Induction:
• Faster Cooking Times - Induction heats a pan almost 50% faster than gas.
• Instant Temperature Changes - Heat levels can be more accurately controlled than with gas or other cooking applications.
• Safe Cooktop - Surface stays cool to the touch making it safer for children and the disabled.
• Easy to Clean - Spills won't bake or crust onto the cooktop and are easily wiped off.
• Energy Saving - The magnetic field transfers energy directly to the pan so very little heat is wasted.