How do Induction Hobs work?
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How Do Induction Hobs Work? The Science Behind the Surface
The Basics: Induction vs. Traditional Hobs
Traditional gas and electric (ceramic) hobs heat food indirectly: a flame or a red-hot coil transfers heat to your pan, which then cooks your food. Induction hobs, by contrast, use electromagnetic energy to create heat directly inside your pan—so the cookware itself gets hot while the hob surface remains relatively cool.
Step-by-Step: How Induction Cooking Happens
Beneath the Glass
Each cooking zone on an induction hob hides a powerful copper coil under the glass.
Activating the Magnetic Field
When you turn on a zone and place a compatible pan on top, the hob runs an alternating electric current through this coil, generating a magnetic field.
Direct Pan Heating
If (and only if) the pan contains enough iron or is made of magnetic stainless steel, the field “induces” tiny electric currents in the metal. These microcurrents cause the pan to heat up incredibly fast—while the glass surface itself barely warms up, except under the pan from back-reflected heat.
Instant On and Off
The moment you remove the pan, the circuit breaks and heat production stops instantly, making induction both powerful and efficient.
Why Induction Hobs Are Popular
- Speed: High efficiency heats pans rapidly—water can boil in seconds.
- Precision: Instant response to power changes with easy digital controls.
- Safety: No open flame or glowing coil; surface stays cooler around the pan.
- Efficiency: Minimal heat loss to the air compared with gas or ceramic.
What Pans Work on Induction?
Induction works only with pans made from ferrous (magnetic) materials. Check with a magnet: if it sticks, the pan is induction-compatible. Cast iron, enamelled steel, and many stainless steel pans work; aluminium, copper, and glass won’t heat unless they include an induction-ready base.
The Bottom Line
Induction hob technology delivers speed, precision, and easy cleaning in a sleek package—an excellent choice for modern kitchens.
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