An Induction stove works by using an electrically controlled coil inside a glass cooktop. When the power is turned on, an electromagnetic current flows through the coil and creates a magnetic field around it.
Electric induction does not produce heat until a pan is placed onto the cooking surface; the pan must contain iron in order to create the proper eddy current to create heat. Once the pan is placed on the surface of the cooktop, the magnetic field penetrates the metal inside the pan so that the fluctuating magnetic current is now flowing through the pan. Induction allows an electrical current, called an eddy current, to flow through the pan. This eddy current swirls around inside the metal and as its energy dissipates, it heats the pan which then cooks its contents using both conduction and convection.
This method of cooking has become very popular due to its efficiency, since the food can be cooked between 25 and 50 percent faster than conventional stovetops. Because the heat is produced in the pan itself and not on the cooktop, more of the energy created through the currents goes directly from the pan to the food instead of from the cooking surface to the pan, making it about 13 percent more efficient than a traditional cooktop.