The advantages of an induction range include a faster heating time and greater energy efficiency. The shorter cooking time is a result of less heat loss and can trim an owner's power bill significantly, depending on how much a person cooks at home.
An electromagnet heats steel or iron cookware on an induction range. The speed of the process means that all foods must be ready to go into the skillet before the cook turns the range on. The numbered dials that control the burner heat are not easy to get used to at first, as they represent a significant change from the high, low and medium choices that dominate most other ranges.
Rather than deriving heat from an open flame or kinetic energy from a coil, induction ranges use electricity to create a magnetic field. The field excites molecules in the pan, transferring heat to the food inside the pan. However, it is important to keep an eye on the foods on the range. Boiling water takes much less time, and without careful attention, foods placed in a wok or flat skillet burn on the outside while remaining raw on the inside. Also, nonmagnetic pans, such as copper pans, do not work with this system.