In induction cooking, an induction coil in the cook-top heats the iron base of cookware by magnetic induction. Copper-bottomed pans, aluminum pans and other non-ferrous pans are generally unsuitable. The heat induced in the base is transferred to the food by conduction. The benefits of Induction cookers include efficiency, safety (the induction cook-top is not heated itself) and speed. Both permanently installed and portable induction cookers are available.
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