The secret of induction is simple. Make the cookware the heat source. From this idea, induction technology was born. With an induction cook top, you can expect faster heat, better control and a cooler kitchen.

The principle of induction revolves around electromagnetic energy. An alternating current is created by the induction coil, in turn, creating a magnetic field that transfers to the cookware which excites the metal molecules creating heat.

In short, only the cookware heats up. Take an egg, for example: when the frying pan is in contact with the induction zone, the egg cooks. But the egg will not cook on the glass surface, which remains cold.

Induction cooktops can be used for all types of cooking methods: boiling, frying, sauteing, simmering and melting chocolate. By merely pressing the control panel, you can choose power levels starting at 50W.

Induction has yet another remarkable property: while the food in the cookware heats up, the cooktop surface does not! In other words, whether the cooktop is turned off or on, the cooktop surface remains cool, and the surface in contact with the cookware is just warm.

A cool cooktop eliminates the danger of burns, particularly with young children. Induction cooking also means the end of overheated kitchens, a real plus for avid chefs who spend hours in their kitchens or consumers who live in warmer regions.

In addition, the need for overpowered ventilation systems is eliminated because gas vapors and excess heat no longer need extraction. Hoods with lower CFM ratings mean one thing... a quieter kitchen.

And, since the cooktop surface never heats up, it's a breeze to clean: food will never stick or burn, so a quick wipe with a damp sponge is all that is required to clean up even the messiest spill.

Time Required for Cook Top to Cool To 140°F*
Induction: 6 min. 10 sec.
Gas :13 min. 20 sec.
Halogen: 24 min. 00 sec.
Electric Coil or Cast Iron: 49 min. 00 sec.

What's more, the cooktop is equipped with an integrated microprocessor that activates the heating mechanism only if the metallic mass in contact with the surface is above a certain level. So, there is no danger of the cooktop turning on if a spoon, ring or other metallic object is accidentally placed on the cooking surface.

*140°F is the temperature at which no "contact burn" occurs when a hot object comes in contact with skin.