Induction cooking heats a cooking vessel with induction heating, instead of infrared radiation from electrical wires or a gas flame as with a traditional cooking stove.
For all models of induction cooktop, a cooking vessel must be made of a ferromagnetic metal such as cast iron or stainless steel or at least compounded with a steel inlay. Copper, glass and aluminum vessels can be placed on a ferromagnetic interface disk which enables these materials to be used.
In an induction cooker, a coil of copper wire is placed underneath the cooking pot. An alternating electric current flows through the coil, which produces an oscillating magnetic field.
