When you stand a suitable cooking pan on top of an induction cooktop that’s powered up, the magnetic field produced by the cooktop penetrates the metal of the pan. So we have a fluctuating magnetic field moving around inside a piece of metal (the base and sides of the pan)—and that makes an electric current flow through the pan too. The magnetic field creates an electric current that flows through the metal of the pan, which generates heat.
The electric current generated by the magnetic field inside the pan creates a kind of whirling, swirling electric current, inside the metal’s crystalline structure, which dissipates its energy. This energy is then used to heat up the metal pan, which in turn heats up whatever food is inside it. The heat is transferred from the pan to the food through a process called conduction, where the heat energy is passed directly to the food, and convection, where liquid food rises and falls in the pan, carrying heat with it. An induction cooker doesn’t use a traditional outside heat source to cook food, which means that little heat energy is lost. Only the food in use will become warm due to the heat transferred from the pan. This makes induction cooking more efficient than traditional electric and gas cooking. To operate an induction cooker, simply place a suitable cooking pan on top of the cooktop and turn it on. The cooktop will generate a magnetic field that will heat up the pan and the food inside it.