Induction heating allows customers to cook food with the same precise temperature control they get with a gas stovetop but without an open flame or a hot burner.

An induction stove cooks food by generating a magnetic field to transfer heat to a magnetized pan or other cooking vessel. Induction coils are located just below the surface of the stovetop. When the stove is turned on and a magnetized cooking vessel is placed on the stove, the magnetic field is activated. Energy is transferred from the induction coil to the cooking vessel, heating it and not the stovetop. Because the cooking vessel is the source of the heat, the heat is more evenly distributed in it.

• Safety: There's no flame or hot coil and the stovetop is cool seconds after the pan is removed.
• Speed: Takes just 1 second to reach full power.
• More Precise Temperature Control: By turning the heat up or down, the heat of the cooking vessel can be immediately adjusted, important for cooking delicate sauces.
• Energy Efficiency: It uses less energy than conventional stovetop

To cook on an induction stovetop, customers must use pots and pans with a magnetized bottom, such as cast iron or enameled steel. If a magnet won't stick to the bottom of the pan or cooking utensil, it can't be used for induction cooking.