Induction cooktop basics

Induction cooking has been with us a long time – the ‘miracle of cool heating’ was put on display at the Chicago World’s Fair in 1933 – but use of the technology has only grown modestly over the years. Until now.

So what’s changed? Firstly, a whole new generation of induction cooking equipment has been launched in recent years. At the same time, costs to produce the technology have dropped. Thirdly, and critically, energy costs have rocketed, making induction cooking an even more attractive proposition.

In a nutshell, the equipment is better, it costs less to buy and it saves more on running costs. So it’s no surprise that induction cooking is rapidly gaining in popularity.

The first part of induction cooking is a coil of copper. When an electrical current is passed through this coil, it creates an electromagnetic field of energy.

Electromagnetic energy is around us every day in the form of AM and FM radio, cell phones, wireless laptops, microwave ovens, infrared, and visible light.
The second part of induction cooking is the pan. The coil below the ceramic surface does not heat and will not glow red because the electromagnetic energy passes through the cooktop into the pan.

This causes iron molecules to vibrate 20,000 – 50,000 times per second and the friction between those molecules creates heat. All of the heat is produced within the bottom of the pan.
The bottom of the pan must have some iron content. The easiest way to tell if a pan has an iron-based core is to place a magnet on the bottom of the pan; if the magnet sticks to the bottom, the pan will work on an induction cooktop. In most cases you wont need to buy seperate cookware specifically designed for induction cooking.

Even stainless steel pans (labelled 18/10, 18/8 and 18/0) will work. And, as long as its has a magnetic base, non-stick cockware can also easily be used on induction cooktops.

Why induction?

  • Speed - It heats much quicker than electric or gas cooktops to boil water in next to no time
  • Precise control - You can change temperature instantly and accurately to a fraction of a degree
  • Energy efficiency - It uses significantly less power than a standard gas or electric hob
  • Cost saving - It requires lower running costs than gas or electric hobs and wastes less energy
  • Safety - It’s safer than a standard hob
  • Hygiene - The flat surface is easy to wipe clean

Checkout the latest induction cooktops from Amazon!

We have a carefully selected range of the best portable induction cooktops on the market.

Portable cooktops are a great introduction to the induction cooking experience as they allow you to try the revolutionary new way of cooking at very little cost.

These cooktops are fully portable and can be used anywhere – perfect for dorms, camper vans, outdoor cooking and more.