Induction cooking turns pots and pans into their own sources of heat through electromagnetism. Instead of using a burner or heating element to heat a pot, an induction cooktop skips this step by heating your cookware directly.
When you turn your cooktop on, a current begins to flow through a copper coil under the ceramic glass, creating a magnetic field around it. When an induction compatible pot is placed on the cooktop, the magnetic field creates electrical currents inside the pan, turning the cookware into a “heater.” One of the most significant benefits of this type of electric cooktop is that it produces a rapid rise and fall in temperature. So not only do food and water come to temperature quickly, the cooktop cools off rapidly when the pan is removed from its surface.