How Does an Induction Cooktop Work?
Induction cooktops are increasingly popular in Australian kitchens, offering faster cooking times, greater energy efficiency and improved safety compared to gas and ceramic electric cooktops. But many buyers aren't sure how they work or whether they're compatible with their existing cookware. This guide explains everything you need to know.
The Science of Induction Cooking
Induction cooktops use electromagnetic energy to heat cookware directly, rather than heating a surface element that then transfers heat to the pot. Here's how it works:
- An induction coil (a copper wire coil) sits beneath the glass surface
- When you turn on the cooktop, an alternating electrical current passes through the coil, creating a rapidly alternating magnetic field
- When you place compatible cookware on the cooking zone, the magnetic field induces an electrical current in the base of the pot or pan
- This electrical current (called an eddy current) causes the metal in the pot to heat up directly
- The cooktop surface itself does not heat up significantly — only the cookware heats
Why Induction Is Faster Than Gas or Ceramic
Because the energy is transferred directly into the cookware (rather than through a hot surface or flame), very little heat is wasted. Induction cooktops transfer up to 90% of their energy to the food, compared to around 70% for ceramic and 40–55% for gas. This means water boils faster, pans heat up faster, and you use less electricity overall.
Induction-Compatible Cookware
Induction only works with ferromagnetic cookware — pots and pans that contain iron and are attracted to a magnet. Compatible materials include:
- Cast iron — excellent, heats evenly and retains heat well
- Stainless steel with a magnetic base — most modern stainless steel cookware is induction-compatible
- Enamel-coated cast iron (such as Le Creuset) — works well
Not compatible with induction:
- Aluminium (unless it has a magnetic base layer)
- Copper
- Glass or ceramic cookware
- Non-magnetic stainless steel
Quick test: Hold a fridge magnet to the base of the pan. If it sticks firmly, the pan is induction compatible. If it doesn't stick or sticks weakly, it won't work on induction.
Benefits of Induction Cooktops
- Speed — faster boiling and heating than gas or ceramic
- Energy efficiency — uses up to 50% less energy than gas, saving on electricity bills over time
- Safety — the surface doesn't get dangerously hot (only slightly warm from the heated cookware). Significantly reduces burn risk, especially with children around
- Precise control — power levels change instantly, like gas but more precisely. Some models have precise temperature control in degrees Celsius
- Easy cleaning — flat glass surface with no grates or burners to clean around. Spills don't burn onto the surface
- No combustion gas indoors — improving indoor air quality
Considerations and Limitations
- Requires new cookware if your existing pots and pans aren't magnetic
- Some people (with pacemakers) should check with their doctor before using induction
- High-power induction cooktops may require upgraded electrical wiring (60-amp circuit for some 90cm models)
- A subtle humming or buzzing sound from some cookware is normal
Induction Cooktops Available at Oceania Appliances
We stock Bosch, AEG and Electrolux induction cooktops in 60cm and 90cm sizes. Visit our Wetherill Park showroom or contact us at support@oceaniaappliances.com.au.