A high frequency induction coil located under the ceramic cook surface heats the magnetic* cookware by producing an alternating magnetic field which flows through the cooking utensil. The molecules in the cookware alternate quickly to heat the utensil and cook the food.

Induction vs. Gas and Traditional Electrical

Energy Efficiency
While gas provides approximately 55% efficiency and traditional electric about 65%, in contrast, induction cooking delivers 85% to 90%.

When the cooking vessel is removed from the cook surface, the automatic shut-off immediately begins the cool-down process, reducing heat and lowering kitchen cooling costs.

Safety
With no open flame, or hot coil, the induction cook surface can not generate heat on its own. Heat is produced solely when the magnetic cookware is placed on the cook surface.

The cook surface remains only slightly warm to the touch, reducing the risk of burns and spilled grease fires.

Performance
Induction is faster by far, and more precise than gas because the energy is being transferred with the cookware alloy.

Increase your bottom line with time-saving features the induction system provides.

* In order to maximize the efficiency of induction cooking, magnetic pots and pans are required.