Induction cooking heats a vessel by electrical stimulation, instead of a flame. The cooking vessel must be made of or contain ferromagnetic metal like cast iron or stainless steel. Copper, glass and aluminum vessels cannot be used.
In an induction cooker, a coil of copper wire is placed under the cooking surface and an alternating electric current is passed through it. The vacillating magnetic field tempts a magnetic flux, producing a current in the ferrous pot that is placed on top of the surface. This current flowing through the metallic pot encounters a resistance and hence the pot heats up.
- Faster heating.
- Precise control and heating performance similar to gas but more energy-efficient.
- Easy to clean due to flat and smooth surface.
- Heat neither burns the food nor makes it sticky, contrary to flame based cooking.
- Cookware must be compatible with induction heating.
- Cookware must have a flat bottom.
- Induction cookers usually have glass ceramic tops that have higher changes of getting damaged.
- Cooker surface can get scratched by sliding pans across its surface.
- Minor noise is generated by the internal cooling fan.