An induction cooker is faster and more energy-efficient than a traditional electric cooking surface. It allows instant control of cooking power similar to gas burners. Other cooking methods that use flames or hot heating elements have a significantly higher loss to the ambient; induction heating directly heats the pot.
The induction cooktop, while not yet a part of most households, is becoming increasingly accepted as a useful, energy-efficient method of preparing food,” according to a fact sheet produced by the Department of Electrical Engineering at Michigan Technological University. The cooktops contain coils made of a magnetic material. When current passes through the coil, it produces a magnetic field that transfers to the pan above it. The pan and its contents heat up but neither the cooktop nor the air above it becomes hot. When the pan is removed, the energy transfer stops.