Here is a video about how induction works >
Straight from the box, the new induction-safe frying pan is put to the test by Nicholas. It’s April 4th, the day we broke ground one year ago, and he’s thrilled to be the first to use the new pots and pans. Because we have a new induction cooktop, we needed to buy new cookware that is magnetic and has a very flat bottom. Our four old and somewhat lumpy non-magnetic stainless pots had to be replaced. We choose All-Clad Tri-Ply Stainless Steel (without the non-stick coating), hoping they last forever. Less pricey Tramontina Tri-Ply receives rave reviews, and cast iron also works very well.
The smooth and shiny black ceramic cooktop is quite a change from our Viking dual fuel range. Induction cooking uses the transfer of magnetic energy, rather than a flame or electric element, to create a quick and efficient way of cooking. Water boils almost instantly, pots stay mostly cool and temperature is easily controlled. A typical induction cooktop is 84 percent efficient, while a gas range is only 40 percent efficient, according to the U.S. Department of Energy.
