Induction cooking takes advantage of an electromagnetic field
generated by passing an alternating electric current through a copper coil wire placed in an induction stove
. The produced magnetic field vacillates and induces
an eddy electrical current
moving in the cookware.
That electrical current flow combines with the electrical resistance of the iron in the cookware, resulting in resistive heating for food cooking. As a result, pots and pans heat themselves with the induction
of the electromagnetic field. Thus, your cooktops stay cool to the touch, while your food cooks faster with more precision.