| It could just be that when you speak to a person | | | | start to cool but this will take some time.With |
| and tell that you do all your cooking on an | | | | induction cooking the element will start to produce |
| induction stove you will be asked the question | | | | a high frequency electromagnetic field which |
| what an induction stove is. A lot of people may | | | | passes right through the pot or pan. The pot or |
| have heard of it but probably have never cooked | | | | pan must be made out of magnetic material. This |
| on one and may even not understand the principle | | | | electric (magnetic) current that circulates is what |
| behind it. For more details go to We can put | | | | generates the heat. This is the big difference |
| cooking stoves in to 2 major categories namely | | | | between induction cooking and the other two |
| gas and electric. There used to be 3 but coal | | | | types of electric cooking. |
| wood these days are only use for barbecues or | | | | Now that the pot or pan is heating up that same |
| some other type of outdoor cooking but for day | | | | heat is transferred to the food or liquid that is |
| to day cooking we use either gas or electricity. | | | | inside it. The moment you take the pot or pan |
| With a halogen or coil element stove they | | | | from the stove (element) the magnetic field that |
| produce the heat that gets transferred to the | | | | was circulating is broken and stopped and |
| pot, pan, cooker etc. etc. and then to the | | | | immediately the generation of heat stops as well. |
| contents of those, with induction it the other way | | | | With a coil or halogen element you have to turn |
| around. When you’re cooking on an induction | | | | the element of to stop the heat generation, with |
| stove the pot or pan is the one generating the | | | | induction cooking there is no heat as long as there |
| heat. When you hear this for the first time it | | | | is no electromagnetic field circulation. For more |
| might be a bit confusing to you but it is not that | | | | details go to The only heat you will feel when you |
| hard to understand. Ones you understand the | | | | take the pot or pan from the stove is the heat |
| principle behind induction cooking and you get your | | | | that was transferred from the pot or pan into |
| first experience with this type of stove you will | | | | the surface of the stove, not the element it self |
| probably never want to cook on anything else | | | | because that never produced the heat. |
| again. | | | | There is one thing that you have to keep in mind |
| An electric stove with a coil or halogen works in | | | | when you would like to start cooking on an |
| such a way that once you turn the stove on the | | | | induction stove. You can only use steel or iron |
| element (the coil or halogen) will start to heat up. | | | | pots because the material needs to be magnetic |
| It does not matter if there is a pot or pan on | | | | in nature. |
| that element or not it will heat up either way. | | | | But if you are used to cooking electric then you |
| That heat is then, like we said before, transferred | | | | will find that once you cook with induction you will |
| to the pot or pan and then to the food. When | | | | probably not be going back to that halogen or coil |
| you take the pot or pan of the element it will | | | | element. |
| remain hot until you turn it off, then it will slowly | | | | |