What is Induction Cooking?

Induction technology has been put to use in cooking since the early 1900s; however, it only gained mainstream consideration in North America in the past few decades. Manufacturers are now working to produce more cost and energy efficient models, which are gaining popularity all over the world.

Induction cooktops heat pots and pans directly, instead of using an electric or gas-heated element. It boils water up to 50 percent faster than gas or electric*, and maintains a consistent and precise temperature. The surface stays relatively cool so spills, splatters and occasional boil-overs don't burn onto the cooktop, making clean-up quick and easy.

How does induction cooking work?

Induction cooking uses electric currents to directly heat pots and pans through magnetic induction. Instead of using thermal conduction (a gas or electric element transferring heat from a burner to a pot or pan), induction heats the cooking vessel itself almost instantly.

An electric current is passed through a coiled copper wire underneath the cooking surface, which creates a magnetic current throughout the cooking pan to produce heat. Because induction doesn’t use a traditional outside heat source, only the element in use will become warm due to the heat transferred from the pan. Induction cooking is more efficient than traditional electric and gas cooking because little heat energy is lost. Like other traditional cooktops, the evenly heated pots and pans then heat the contents inside through conduction and convection.

Important: For induction to work, your cookware must be made of a magnetic metal, such as cast iron or some stainless steels.

What are the advantages of cooking with induction?

Upgrading to an induction appliance offers many benefits. 

In fact, there are plenty of advantages when comparing it to gas or electric ranges. Not only do Frigidaire ranges help you save on your energy bill, they also help you get meals faster to the dinner table, and are easy to clean.