What Is "Induction Cooking"?

There is thus one point about induction: with current technology, induction cookers require that all your countertop cooking vessels be of a "ferrous" metal (one, such as iron, that will readily sustain a magnetic field). Materials like aluminum, copper, and pyrex are not usable on an induction cooker. But all that means is that you need iron or steel pots and pans.
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Factor in the price of a full set of new cookware. That great heavy non-stick aluminium pan's just not going to work.


I have used one like this - induction heating electronically controlled pressure cooker.
http://www.amazon.com/Lihom-10-cup-Rice-Pressure-Cooker/dp/B004OKNFQ8
 
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Induction plates are great. Great temperature control but doesn't work with certain pots and pans so double check before you buy...
 
Temperature control response is very good with an induction stove. That's the selling point basically. You won't get an electric stove that responds to changes quicker. And that's what you need from a stove, power and instant response. But gas is still the better and cheaper option.

The pot itself heats and not the stove. And as mentioned you need the correct pots.
 
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