October 13, 2025

Unlike gas or electric stoves that rely on flames or heating elements, induction cooking uses magnetic fields to generate heat directly inside your cookware.

At the heart of every induction cooktop lies a copper coil. When you turn on a burner, an alternating electric current flows through this coil, creating a magnetic field that oscillates rapidly. This magnetic field doesn’t produce heat by itself, but it transfers energy to the pot or pan sitting above it.

Because induction transfers energy directly to the pan instead of heating the air or a metal plate first, it’s much more efficient: typically converting over 85–90% of the energy into heat.