Induction hobs

All induction

— hobs equipped with induction-type electric hobs only.

At the heart of such a burner is an electromagnet installed under a glass-ceramic coating. It generates an alternating magnetic field; due to this field, currents arise in the bottom of the dish, and it heats up. One of the key advantages of this principle of operation is that the burner itself does not heat up (more precisely, it heats up only with secondary heat from the bottom of the dish) so that the risk of burns is minimized. In addition, the burners respond to the turn of the regulator almost instantly. In this sense, induction burners are similar to gas ones. The disadvantages include the fact that only dishes of a special design are suitable for working with induction burners — with a thick metal bottom. On the other hand, a lot of modern cookware is originally designed to be compatible with induction.