Induction Cooktops

The Science of Speed: How Induction Cooking Works

If you are still cooking on an old-fashioned electric coil or a standard radiant glass-top stove, you are dealing with a two-step heating process: the burner has to get hot, which then heats the pan, which finally cooks your food.

Induction changes the physics entirely. Beneath the glass surface, a copper coil generates a high-frequency electromagnetic field. When you place a compatible iron or magnetic stainless steel pan on the burner, that magnetic field bypasses the glass and induces electric currents directly inside the walls of the cookware.

• The Pan Becomes the Burner: The cookware itself generates the heat. The glass cooktop only gets warm from residual heat transferred back from the pan.

• Instant Thermal Response: When you turn the dial down, the heat drops instantly—giving you the precise control of gas without the open flame or wasted ambient heat warming up your kitchen.

Why Modernize from Electric Coils to Induction?

• Blazing Fast Water Boils: Water boils in roughly half the time compared to traditional electric coils or standard radiant glass tops.

• Effortless Cleanup: Because the surface around the pan stays relatively cool, spilled food doesn’t bake onto the glass and burn. A quick wipe with a damp cloth does the trick.

• Indoor Air Quality & Safety: No open flame, no residual gas combustion byproducts, and the burner automatically shuts off seconds after you remove the pan.