Induction cooking is a relatively new cooking method that transfers heat through a specially designed cooktop made of a smooth ceramic material over an induction coil. The induction coil creates a magnetic field through electromagnetism that causes a metal pan on the cooktop to heat up quickly, yet the cooktop itself remains cool. Heat is the transferred to the food in the pan through conduction. By controlling the strength of the electromagnetic field, we can control the amount of heat being generated in the cooking vessel--and we can change that amount instantaneously.
Cookware used for induction cooking must be flat on the bottom for good contact with the cooktop and it must be made of ferrous (iron containing) metals, such as cast iron, magnetic stainless steel, or enamel over steel. Cookware made of other materials will not heat up on these cooktops.
Induction cooking offers the advantages of rapid heating and easily cleanup because there are no nooks on the smooth surface of the cooktop in which spilled food can get stuck not do spilled foods cook on the cool surface. Another great advantage to induction cooking is that you can adjust the cooking heat instantly and with great precision, and can achieve very low, even temperatures.