When an induction cooking zone is switched on, its induction coil creates a magnetic field that acts directly on the base of the pot and heats it up. The cooking zone is only indirectly heated up by the heat emitted by the pot. Cooking zones with induction only work if the cookware has a magnetisable base. For perfect heat distribution, we recommend using cookware that is made from a fully magnetic material. Stainless steel cookware with a magnetic base, enamelled steel or cast iron is suitable for induction hobs.