Updated: Feb 16, 2022
In simple words, the cookware you use becomes the grill being inducted to generate heat by itself.
...The kitchen has been evolving for centuries, adapting to the needs of people. More efficient methods have always been sought for cooking food, from direct fire, wood ovens, charcoal ovens, gas stoves, traditional resistance electric grills, to magnetic induction grills.
Magnetic induction is a physical principle that has been studied since the middle of the 19th century. The pioneer in his study was the English physicist Michael Faraday, who studied the reaction of electromagnetic induction in objects.
Magnetic induction cooktops work by distributing energy directly to the pan, which wastes less energy than conventional electric cooktops. It doesn't need a fuel to generate heat, nor does it need a plate to heat up red hot.
It uses copper coils that generate high-frequency electromagnetic fields that act directly on the iron molecules of the container, be they griddles, pots or pans, heating them directly, avoiding energy waste, which makes it a more efficient cooking method.
By directly transmitting the energy to the pan, only it will heat up and not the surface of the stove, thus avoiding accidents and temperature increases, increasing the safety of the induction grill.
Induction stoves do not cause health problems since they work with magnets that react only when the pan is placed on them and not with electromagnetic radiation waves such as microwaves. If we are looking for speed when cooking, induction stoves are the perfect choice, they make us cook faster and save energy, they are easy to clean, they are resistant and they are safer than other stoves, as their surface does not heat up.
