Induction Cooktops

Induction cooktops use electromagnetic fields to generate heat directly in compatible cookware. When a pot or pan with a magnetic base is placed on the cooktop, the electromagnetic energy transfers heat to the cookware, enabling fast and efficient cooking. The cooktop surface stays relatively cool, improving safety and making cleaning easier.

Energy Efficiency – Uses less electricity than traditional gas or electric cooktops, reducing energy consumption.

Enhanced Safety – The cooktop surface remains cool, minimizing the risk of burns.
Faster Cooking – Boils water 20-40% quicker than gas or conventional electric cooktops.
Precision Control – Allows instant temperature adjustments for better cooking accuracy.
Easy Cleaning – The smooth, flat surface prevents spills from burning onto the cooktop, making cleanup effortless.

Induction cooktops require cookware with a magnetic base to function correctly. You can test your existing pots and pans by checking if a magnet sticks to the bottom—if it does, they are compatible. Most stainless steel and cast iron cookware work well with induction cooktops.

While not all modern pans are automatically induction-friendly, many are designed with a ferrous metal base to ensure compatibility. To work on an induction cooktop, a pan must have a magnetic layer made from materials like stainless steel or cast iron.

How to Check if a Pan is Induction-Compatible:
✔ Look for the Induction Symbol – A coil symbol on the pan's bottom indicates induction compatibility.
✔ Magnet Test – If a magnet sticks firmly to the base, the cookware will work on an induction cooktop.
✔ Check the Material – Cast iron, magnetic stainless steel, and some enamelled cookware are induction-compatible. Copper, aluminium, and glass will not work unless they have a specially designed induction-compatible base.