Induction Cooking

Key Features of Induction

  • Faster Cooking Times - Induction heats a pan almost 50% faster than gas does.
  • Instant Temperature Changes - Heat levels can be more accurately controlled versus gas or other cooking applications.
  • Safe Cook Top - Surface stays cool to the touch making it safer for children and the disabled.
  • Easy to Clean - Spills won't bake or crust onto the cooktop and are easily wiped off.
  • Energy Saving - Energy is transferred directly to the pan by the magnetic field so very little heat is wasted.

Induction Cooking - Why is it so Hot (and Cold)?

The Hot...

Induction is a method of cooking using electromagnetic energy that turns a pan (like a Circulon SteelShield™ pan) into the heat source. Instead of heating the area under a pan like a traditional gas or electric burner, induction cooktops heat the pan directly. Oscillating induction coils are set underneath the black cooktop. The coils are connected to an electronic power source that when activated generate a magnetic field. When a pan like Circulon SteelShield™ with an induction compatible base is placed on the burner, the oscillating magnetic field causes the electrons in the bottom of the pan to move back and forth rapidly. This movement results in the Circulon SteelShield™ pan getting hot enough to cook food. The Circulon SteelShield™ pan itself has become the heat source!

...And The Cool

Because it does not contain any magnetic material, the cooktop's surface is not affected by the induction process. The result is a surface that stays relatively cool to the touch.

Frequently Asked Questions About Induction

  1. Will all cookware work on inductions stovetops? 
    Most ferromagnetic cookware such as good quality stainless steel or cast iron will work on induction stovetops. Copper, glass, aluminum and non-magnetized stainless steel will not work on induction without an induction suitable base plate attached to the pan. To test your cookware for suitability, see if a magnet will stick to the base.

  2. Do induction stovetops heat-up food faster than gas or electric stovetops?
    Yes, induction stovetops, are faster because the technology is direct and much more efficient. See chart to better understand the difference between common heat sources.

    Time required to boil 1.9 litres of water
    Type Time Required
    Induction 4 min. 46 sec.
    Gas 8 min. 18 sec.
    Halogen 9 min. 0 sec.
    Electric Coil 9 min. 50 sec.
  3. How come I have never heard of induction - is it a brand new technology?
    Induction technology has been in existence for more than 30 years and is widely used in Europe and Japan. In the U.S., it has been used by professional chefs for many years and is now an emerging alternative for the home chef in Australia.

  4. Do you need ventilation for your induction cooking product?
    All cooking products need to be properly ventilated because the foods being prepared with them can create grease-laden vapors and smoke. However, induction cooking products require far less ventilation than gas or electric cooktops because they don't give off excess heat or gas emissions.

  5. What are the downsides of induction?
    Induction stoves are not as widely available as gas or electric and prices can be much higher than traditional cooktops. As induction gains in acceptance, more manufacturers are offering induction cooktop options which are making the technology more affordable.

  6. Is induction cooking safe? Are there any health risks?
    Induction cooktops are completely safe and have many built-in features to prevent overheating and burning. For example, the coil will only produce energy when a pan, usually with a minimum diameter of 10cms  is detected on the burner. Burners shut off automatically when a pan is removed or if a pot's contents boil over. Additionally, risk of accidental burning is greatly reduced because there is no open flame and neither the surrounding cooktop nor the burner stay hot enough to cause burns.

  7. How much more efficient are induction cooktops compared to gas and electric?
    Induction cooktop owners can significantly save on their energy costs over time. Because excess heat is not lost to the air around a pan, more of the energy used in the cooking process goes straight to the pan.

Are Circulon Pans Induction Suitable?

The following Circulon cookware is induction suitable – Circulon SteelShield™, Circulon Symmetry, Circulon Infinite, Circulon Steel Elite, Circulon Contempo and Circulon Genesis Plus - all frying pans, saucepans, stockpots, saute pans and woks from these ranges are induction suitable. Items that are not induction suitable include Circulon bakeware, roasters, tools and gadgets.

View our ranges