"Compared to gas and electric, induction is a relatively new technology, and there's still some confusion surrounding it. The most common misconception is that you need "special induction cookware." But before I debunk that idea-and share BA's favorite induction compatible pots and pans-let me explain how induction works. How does induction cooking work? Since our ancestors started cooking food hundreds of thousands of years ago,"
"How does induction cooking work? Since our ancestors started cooking food hundreds of thousands of years ago, it's happened by way of thermal heat transfer. That is the movement of energy from one thing and onto the next. Even electric stovetops work by transferring heat from the electric coil to the stove's surface to the pan, which then heats the food."
Induction cooking uses electromagnetic energy to heat cookware more directly and efficiently than traditional thermal transfer from gas or electric stovetops. Many common misconceptions claim special cookware is required, but any pot or pan with a magnetic base will work on induction ranges. Cast iron and many stainless-steel pieces are typically compatible, while nonmagnetic metals like pure aluminum or copper are not unless bonded with a magnetic layer. Induction reduces wasted heat by energizing the cookware itself rather than the cooktop surface, improving efficiency and keeping kitchens cooler.
Read at Bon Appetit
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