What Is an Induction Cooktop?
Induction cooktops have become one of the most popular kitchen appliances in Australia over the past decade. They look similar to ceramic radiant cooktops but work on a completely different principle. If you're considering buying an induction cooktop, this guide explains exactly how induction technology works, its advantages over gas and ceramic, and what to look for when buying.
How Does Induction Cooking Work?
Unlike gas burners (which create a flame) or ceramic radiant cooktops (which heat a glass surface with a coiled element beneath), induction cooktops use electromagnetic induction to heat the cookware directly.
- Beneath the glass-ceramic surface of an induction cooktop are copper coils
- When you turn on a zone and place compatible cookware on it, an alternating electric current flows through the coils
- This creates a rapidly alternating magnetic field
- When a magnetic material (like cast iron or stainless steel) is placed in this field, eddy currents are induced in the base of the pan
- These currents create electrical resistance, which generates heat directly in the base of the pan
- The cooktop surface itself does not get hot — only the pan heats up
Induction vs Gas vs Ceramic: Key Comparison
| Feature | Induction | Gas | Ceramic Radiant |
|---|---|---|---|
| Heat source | Pan itself (electromagnetic) | Open flame | Heated glass surface |
| Heats up speed | Very fast | Fast | Slow to moderate |
| Precise temperature control | Excellent | Good (visual feedback) | Poor (slow response) |
| Energy efficiency | ~90% (heat goes to pan) | ~40–45% (heat lost to air) | ~70–75% (some heat lost) |
| Surface temperature | Cool to touch (only pan heats) | Hot grates; flame hazard | Hot surface |
| Cookware required | Magnetic base required | Any cookware | Flat-bottomed cookware |
| Cleaning | Easy — spills don't burn on (cool surface) | Moderate — grates and burners | Easy when cool; burns-on possible |
| Child safety | Excellent (cool surface) | Open flame hazard | Hot surface hazard |
What Cookware Works with Induction?
Induction cooktops require cookware with a magnetic base. To test your existing cookware, place a fridge magnet on the base — if it sticks firmly, the cookware is induction-compatible.
Compatible materials include:
- Cast iron (works excellently)
- Magnetic stainless steel (most stainless cookware is compatible)
- Enamelled cast iron (like Le Creuset)
- Induction-specific cookware (labelled with the induction symbol)
Non-compatible materials include copper, aluminium, glass and non-magnetic stainless steel.
Is Induction Right for Your Kitchen?
Yes, induction is likely right for you if:
- You value fast, precise heat control
- Child safety is a priority
- You want an easy-to-clean cooktop
- You don't have or want natural gas
- You're concerned about indoor air quality (gas combustion produces indoor pollution)
You may prefer gas if:
- You prefer cooking with a visible flame for visual cues
- You have a large collection of non-magnetic cookware you want to continue using
- You regularly cook over very high heat for wok cooking (a 90cm induction wok zone is available on some premium models)
Shop Induction Cooktops at Oceania Appliances
We carry a full range of induction cooktops from Bosch, AEG, Electrolux, Westinghouse and Hisense at our Wetherill Park showroom with delivery across greater Sydney.
- Showroom: 2/14 Centre Place, Wetherill Park NSW 2164
- Phone / WhatsApp: 0422 489 492
- Email: support@oceaniaappliances.com.au