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Induction hob

An induction hob operates on the principle of electromagnetic induction, meaning it does not directly heat its surface, but rather the bottom of the cookware itself. Beneath the glass-ceramic surface is a copper coil which, when switched on, creates an alternating magnetic field. This field penetrates the bottom of the pot and generates so-called eddy currents within it. These currents overcome the electrical resistance of the material, creating heat that warms the food. As a result, there are minimal heat losses, and cooking is fast and energy-efficient. The hob itself only heats up residually from the hot pot and cools down quickly after it is removed, which increases safety. For this type of cooking, it is necessary to use cookware with a ferromagnetic bottom, i.e., a bottom made of a material to which a magnet adheres. Glass, aluminium, or copper cookware will not work on induction.

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