What is an Induction Stove and Why is it so Useful?

Read all about the benefits of induction stoves and which cookware is induction compatible.

George Steckel|Jan 18, 2021

Throughout the ages, humans have used many methods of cooking. We started out cooking with campfires and eventually over a gas cooktop. Once we harnessed electricity, we started cooking on electric cooktops. Although gas and electric ranges have served us well, the most modern cooking surface available today is the induction range. To get started, make sure you have

induction-compatible cookware

, whether it is

Stainless Clad


Carbon Steel

, or

Non Stick Cookware


Pots and Pans That Work on Induction Cooktops

Induction cooktops rely on a magnetic field to transfer an electric current, which means only pots and pans that contain ferrous metals will work on an induction stove. Ferrous metals include all types of steel and iron. You can test any piece of your cookware for ferrous metal with a magnet. If a magnet sticks to the pot or pan, then it'll work with an induction cooktop.

Popular choices like

Stainless Clad Cookware


Carbon Steel Frying Pans

, and Cast Iron Skillets are perfect for use with an induction range. Just be careful that the bottom of any cookware you use won't scratch your induction cooktop's glass surface.

If you use the wrong type of pan, you can damage the pan itself or even damage the cooktop.

What Is an Induction Stove, and how Does It Work?

Gas or electric stoves respectively use open flames or electric elements to heat pots and pans. Both transfer radiant heat from the burner to the pan through a process called thermal conduction.

With copper heating coils located beneath a glass surface, induction cookers heat pans with electrical induction rather than thermal conduction. During the electrical conduction process, a magnetic field sends an alternating electric current through the pan that heats it.

Top 6 Benefits of Induction Cooking

Induction cooking offers several benefits over gas and electric ranges including the following:

1. Energy Efficiency

The process of thermal conduction allows for heat (energy) to be lost during the transfer between the cooktop and the pan. You can feel the energy as it's wasted when you feel the warmth radiating from a regular stovetop burner.

With induction cooking, heat comes from inside the pan. This eliminates the loss of energy between the burner and the pan. As a result, you'll save on your heating bill, and you'll experience much more efficient cooking, too. A pot of water will boil in about half the time compared to using thermal conduction and your pan will retain heat more efficiently, perfect for

searing steaks

, charring veggies, and making sauces.

2. Safe

Since electrical induction requires a magnetic field for heating, it will only heat magnetic (ferrous) metals. As a result, induction cooktops are cool to the touch and won't burn you. So, they're safe for little, curious hands and your fingers, too!

3. Easy to Clean

For the same reason induction stovetops don't burn skin, they're also easier to clean. If you accidentally drip a bit of marinara sauce over the edge of your saucepan, it won't burn and stick to the stovetop. Instead, you'll be able to easily wipe it away when you're finished cooking. Since they're so easy to clean, induction burners continue looking like new even after years of use.

4. Even Heating

Electric elements and gas burners don't always heat your pots and pans evenly. There's usually one portion or one side of the burner that's hotter than the rest. As a result, your food doesn't cook as evenly.

With an induction range, your entire pot will heat up swiftly and evenly, ensuring your food cooks perfectly without having to shift your pan to the best part of the burner.

5. Responsive Cooktop Heat

When it comes to responsiveness, electric and gas burners are not as ideal as induction cooktops. They're slow to heat up when you turn them on and just as slow to cool down when you adjust them or turn them off. As a result, it's difficult to adjust the temperature at which you're cooking.

On the other hand, induction burners are immediately responsive. An induction range turns the heat on, off, up, or down from inside the pan. This means the heat is off when you turn it off, and it's on when you turn it on. This gives a chef optimal control of cooking temperature.

6. No Scorching

Without the open flame, an induction cooktop won't scorch your pots and pans, keeping them shiny for life.

Using Made In’s Cookware on an Induction Cooking Surface

Every piece of Made In's cookware (except our Copper Cookware) is induction-safe and induction-compatible. Whether you prefer the convenience of

non stick surfaces

, the sleek appeal of stainless steel, or the sturdiness or carbon steel, with Made In, you can enjoy creating the perfect meals on your induction stovetop.