Induction cooking heats a cooking vessel by electrical induction, instead of by thermal conduction from a flame, or an electrical heating element. For nearly all models of induction cooktops, a cooking vessel must be made of or contain a ferromagnetic metal such as cast iron or stainless steel. Copper, glass and aluminium vessels can be placed on a ferromagnetic interface disk which functions as a conventional hotplate. Induction cooking provides faster heating, improved thermal efficiency, and more consistent heating than cooking by thermal conduction, with precise control similar to gas. An induction element has heating performance comparable to a gas burner, but is significantly more energy-efficient.The induction cooking surface is heated only by the pot and so does not reach a hazardously high temperature. The control system shuts down the element if a pot is not present or not large enough. Induction cookers are easy to clean because the cooking surface is flat and smooth and does not get hot enough to make spilled food burn and stick.
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