What Is Induction Cooking? Everything You Need to Know
Induction cooktops are increasingly popular in Australian kitchens, but many people are still unclear on how induction works and what makes it different from electric and gas cooking. Here's a complete explainer.
How Does Induction Work?
Induction cooktops use electromagnetic fields to generate heat directly in the cookware itself, rather than heating a surface that then heats the pan. Beneath the glass surface, there is a coil of copper wire. When electricity passes through it, it creates an oscillating magnetic field. When a magnetic (ferromagnetic) pan is placed on the cooking zone, this magnetic field induces an electric current in the base of the pan. This current meets resistance in the metal, which generates heat — directly in the pan.
In short: the cooktop doesn't get hot (or only gets warm from the pan). The heat is generated inside the pan itself.
What Makes Induction Different?
Speed
Induction brings water to boil significantly faster than gas or electric. A large pot of water that takes 12–15 minutes on gas can reach boiling in 6–8 minutes on induction.
Efficiency
Around 85–90% of the energy used is transferred to the food. Gas transfers only 40–60%. This makes induction significantly cheaper to run per unit of cooking done, even though electricity is more expensive per kilowatt-hour than gas in most parts of Australia.
Temperature Control
Induction offers precise, stepless temperature control. The heat responds instantly to adjustments — more like gas than electric coil.
Safety
The cooktop surface itself doesn't generate heat — only the base of the pan does. This means the cooking zone doesn't get dangerously hot if there's no pan on it, reducing burn risks.
Cleaning
The flat glass surface is easy to wipe clean. Spills don't bake onto a hot surface if you clean them quickly (while the cooktop is still cool).
What Cookware Works with Induction?
Induction requires magnetic cookware — specifically, pots and pans with a ferromagnetic base. This includes cast iron, most stainless steel (check with a magnet — if a magnet sticks to the base, it's induction-compatible) and most carbon steel. Aluminium, copper and some old stainless steel pans are not induction-compatible unless they have an induction-ready base layer.
Is Induction Right for You?
Induction is well-suited for most Australian households. It's faster, more efficient and easier to clean than gas or electric coil. The main barriers are the need for induction-compatible cookware (most modern pots and pans are compatible) and the lack of a visible flame. Shop induction cooktops at Oceania Appliances with free delivery across Sydney.