But first you need to understand how it works.
At first, my husband was resistant to the idea of swapping our gas stove for induction because he was so unfamiliar with the technology. He’s aand a former line cook, so he understood fire. His experience with induction was limited to a live cooking demonstration a decade ago. No one told him he’d be working on an induction hob and he spent a frustrating amount of time waiting for the glass surface to get hot. My introduction to induction was similar and, unfortunately, televised.
What neither of us knew back then was that induction uses electromagnetism to transfer energy directly from the induction element to the cookware—in a sense teleporting through or completely bypassing the cooktop surface altogether. With induction, the pan becomes the first and only heat source, and without one on the stove, there’s nowhere for the energy to go and nothing will happen.
Conversely, both gas and electric cooktops rely on thermal energy transfer—a process in which heat moves through one thing and into another, with the open flame or electric coil serving as the initial heat source.
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