Induction cooking is a method of heating cookware using an electromagnetic field generated by a coil beneath the cooktop surface. The field induces electrical currents in compatible cookware, and the cookware itself generates heat. The glass surface is heated mainly by contact with the hot pan rather than by a conventional flame or exposed electric element.
An induction cooktop sends alternating current through a coil, creating a changing magnetic field. When compatible magnetic cookware is placed on the cooking zone, the field induces currents in the base of the pan. Electrical resistance in the metal produces heat, which transfers to the food.
Induction requires cookware with a suitable magnetic base. Cast iron and many stainless-steel pans work, while aluminium, copper and some stainless-steel cookware may not unless they include an induction-compatible layer. A simple magnet test can indicate whether a pan base is magnetic, but the manufacturer’s compatibility guidance is the best reference.
Only compatible pans will work, and cookware with a warped or unsuitable base may heat unevenly. Induction units have electrical and ventilation requirements, and commercial models must be selected for the workload, pan size and power supply of the kitchen.
Chef’s tip: Test the pans used most often before specifying an induction station. Use cookware with a flat base, avoid dragging heavy pans across the glass and follow the equipment manufacturer’s cleaning and maintenance instructions.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
