LG induction cooktops work by creating an electromagnetic field that acts through steel cookware. The electrical resistance of the material to the field heats up only the pot or pan, leaving the cooktop surface cool.
As of 2015, LG offers two models of electrical induction cooktops: the LSCI307ST and the LCE30845. Each has a smooth ceramic glass top that is 30 inches wide. Controls are mounted on the front of the rangetop, seamlessly positioned on the surface. Both models offer four heating elements, two of which are bridged to create a single large cooking area suitable for griddles and large pans. The LCE30845 model also has a larger, power-boosted element suitable for rapid boiling or searing applications.
The advantage of induction cooktops is that they are significantly more energy-efficient than gas or electric ranges. They boast a 90 percent efficiency rating, unlike traditional electric ranges at 50 percent and gas ranges at 40 percent. They are also generally more powerful, able to bring 5 gallons of water to boil in 22 minutes. A 12,000 BTU gas burner takes 36 minutes to boil the same volume.
One requirement for induction cooktops is the use of steel or cast iron cookware that can interact with the magnetic field deployed. To use non-ferromagnetic cookware, a steel or iron hotplate is placed on the induction element, followed by the aluminum, glass or ceramic dish on top.