Induction

Induction cooking is a newer form of heat transfer. It is popular in kitchens and bakeshops in Europe and is becoming more so in North America. Induction cooking takes place on special smooth-top ceramic surfaces, below which are coils that generate a strong magnetic field. The magnetic field causes molecules in a pan to rapidly flip, generating frictional heat within the pan. The pan heats up almost immediately, and the heat is quickly transferred from the pan to the food via conduction.

For a pan to work on an induction burner, it must have a flat bottom—woks will not work—and it must be made of magnetic material. To determine if a pan is made of magnetic material, place a magnet on its bottom; if it holds, the pan is magnetic. Cast-iron and some stainless-steel pans work on induction burners, but those made of aluminum or copper do not. Many cookware companies sell pans designed specifically for induction cooking.