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How an Induction Hob Works: The Science Behind the Heat

An induction hob does not generate heat in the traditional sense. Instead of heating a burner element that then transfers heat to a pan, it uses a copper coil beneath a glass-ceramic surface to create a rapidly oscillating magnetic field that induces electrical currents directly inside ferromagnetic cookware — the pan itself becomes the heating element. This guide explains the physics step by step (electromagnetic induction, eddy currents, magnetic hysteresis, the Joule effect), why only certain cookware materials work, how efficiency compares to gas and electric (84–90% vs. 74% vs. 40%), the practical advantages (speed, safety, precision, easy cleaning), the real limitations (cookware restrictions, cost, noise), and how induction fits alongside gas and radiant electric in a modern kitchen.