How Inductions Cooktops Work – plus the pros and cons

How do induction cooktops work?

Induction cooktops work by producing an electro-magnetic field that creates energy around their glass surface.

This essentially turns the cookware into the heating element. The energy created heats the base of the cookware that's positioned correctly on the cooktop.

The magnetism between the stove and cookware means your food is cooked super-quickly via the heat of the cookware, not from the cooktop itself.

Pros and cons

Pros:
Induction cooktops heat up the fast over electric and even gas, conveying energy to the cookware faster than any other method of cooking. So when you change the temperature, this change is reflected immediately (like with gas), not gradually (as with a radiant ceramic element). Hence, used over a period of time they are considered more economical.

Since the element itself doesn’t get hot, it’s safe to touch unless you’ve had a hot pan on it for a while.

Most cooktops have automatic switches that detect when there’s nothing on the element, meaning less energy is wasted from leaving them on. Also an added safety feature. Also, because the cooktop surface itself doesn’t get hot, spills onto the surface are less likely to burn onto the surface and easy to keep clean.

Come in many sizes from 60cm,
70-75cm – accommodating four zones comfortably.
90cm – accommodates five zones comfortably.

Cons:
You need to make sure your cookware is suitable for induction cooking and may need to replace your pots and pans if they’re not suitable.

The appliance it’s self can be more expensive over other styles of cooktops.

They often require an independent circuit, which adds to the installation cost.

The noise from the fan used to disperse the heat can be heard.

60cm – accommodates three zones comfortably but four zones on a 60cm cooktop can make the cooking space quite cramped, especially in regards to accessing the controls. 70-90 is more suitable.