There are 3 technologies for built-in cooktops in the kitchen, these are Radians, Halogens and Magnetic Induction Cooktops. On the outside they all look the same, but their operation is different: while those of Halogen and Radians work as resistances where ceramic glass is heated and this heat is transferred to the pan, Induction technology works with a more advanced and surprising principle.

Induction stoves do not heat themselves, as they are not generating heat. What they do is that through an invisible magnetic induction field they cause the pan or pot to generate its own heat by stirring electrons, which is why the “flame” is the very pan or pot and therefore it heats up faster, without loss of energy and with precise temperature control.