Why induction
The modern art of cooking.
Induction heats the cooking vessel almost instantly rather than relying on thermal conduction from a burner. The result is faster boiling, steadier temperature, and far less wasted energy.
01How it works
Three things happen at once.
01
A coil, not a flame
A copper wire coil sits beneath the glass surface. Passing current through it generates a rapidly alternating magnetic field.
02
The pan becomes the element
That field induces a current in the base of any ferrous pan placed on top, and the pan itself becomes the source of heat.
03
Nothing else gets hot
Because heat is generated inside the cookware, very little escapes into the surrounding air — the surface stays comparatively cool.
02At a glance
Against gas and conventional electric.
General comparison for a commercial cooking station. Actual figures vary with cookware, load, and supply.
| Metric | Gas / electric | Induction |
|---|---|---|
| Time to boil | Baseline | Up to 50% faster |
| Heat transfer | Thermal conduction | Direct magnetic induction |
| Energy lost to air | Significant | Minimal |
| Response to control | Delayed | Near-instant |
| Cleaning | Grates and burners | Single sealed glass top |