What is induction cooking?

Induction cooking is an innovative technology that offers  convenience, speed, and  safety. Induction technology has been used for a long time in Europe, Japan, and professional kitchens in the U.S., and it has recently become popular with home chefs, too.

Induction cooking uses  electromagnetic energy to cook efficiently like nothing else can. Oscillating induction coils under the cooktop generate a magnetic field using an electronic power source. When a pan with an appropriately magnetized base is put on the burner, that magnetic field makes the electrons in the bottom of the pan move quickly, which causes the pan itself to heat up and cook food.

The heating is done only on the pan itself, instead of transferring heat to the pan like traditional cooktop technology does. Induction heating is  more efficient and concentrates heat on your food, making it cook faster. And because the rest of the burner does not heat up, induction cooktops are relatively  cool to the touch - safer and more convenient.

Anolon offers two  induction-safe lines of cookware:  Anolon Ultra Clad and  Anolon Nouvelle Copper.

Features of Induction Cooking:

• Faster, More Efficient Cooking - Heating is more concentrated, uses less energy, and doesn't waste time or heat on anything but the pan and its contents
• Safety - Cool-to-the-touch surface is safer for children and the disabled
• Easy Temperature Control - Make precise temperature changes more easily than with any other cooktop
• Quick Cleanup - Spills won't cook on the cool cooktop, making them easier to wipe clean