Quantum Pro Pots and Pans - Developed by Chefs for Chefs

An induction cooker transfers electrical energy by induction from a coil of wire into a metal vessel that must be ferromagnetic. The coil is mounted under the cooking surface, and a high-frequency alternating current is passed through it. The current in the coil creates a dynamic magnetic field.

When an electrically conductive pot is brought close to the cooking surface, the magnetic field induces large eddy currents in the pot.

The eddy currents flow through the electrical resistance of the pot to produce heat through Joule heating; the pot then in turn heats its contents by heat conduction.

Induction cooking provides fast heating, improved thermal efficiency, and more consistent heating than cooking by thermal conduction. The induction elements commonly have heating performance more comparable to a commercial gas burner but are significantly more energy-efficient. Induction cooking is generally digitally controlled which provides precise control of the power and cooking temperature. This makes it to possible to boil a pot rapidly, and then keep a pot just simmering.

Cooking methods that use flames or hot heating elements have a significantly higher loss to the ambient; induction heating directly heats the pot. Because the induction effect does not directly heat the air around the vessel, induction cooking results in further energy efficiencies. The efficiency of Induction cooking is reliant on the cooking vessel.

The unit can detect whether cookware is present by monitoring power delivered.

The control system shuts down the element if a pot is not present or not large enough.

If a pan boils dry it can get extremely hot- a thermostat on the surface will turn off the power if it senses overheating to prevent cooker failures and potential fires.

Cookware must be compatible with induction heating; in most models, only ferrous metal can be heated. Cookware should have a flat bottom since the magnetic field drops rapidly with distance from the surface.

Cast iron pans and any black metal or iron pans will work on an induction cooking surface. Stainless steel pans will work on an induction cooking surface if the base of the pan is a magnetic grade of stainless steel. If a magnet sticks well to the sole of the pan, it will work on an induction cooking surface.

Aluminum or copper alone does not work on an induction stove because of the materials’ magnetic and electrical properties.

However, aluminum and copper are desirable in cookware, since they conduct heat better. Because of this 'tri-ply’ pans often have an induction-compatible skin of stainless steel containing a layer of thermally conductive aluminum.