Part 2/10:
When discussing cooking methods, the ultimate goal is simple: to heat cookware effectively to prepare food. Traditional gas and electric stoves heat from an external source, transferring heat to the pot or pan above. By contrast, induction cooktops work differently. When a pot is placed on the induction surface, the cooktop generates an electromagnetic field that induces electrical currents within the cookware, causing it to heat up directly. This method allows for instantaneous heating and cooling, granting cooks complete control over their culinary process, akin to that of gas cooking but with significantly fewer drawbacks—like excess heat and safety concerns.