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    Let us make a simple, flat statement about Induction Cook top

Cooking with an induction cooktop or range is simply the best way to cook, for professionals in a work environment or just for the average household.

As you will soon see, that bold statement can be solidly supported--both by hard facts and the opinions of top professional chefs and of countless serious home chefs.

It might just be that when you speak to someone and tell that you do all your cooking on an induction stove, you will be asked the question what is an induction stove? 

A lot of peoples may heard of it but probably never cooked on it and may not even understand the principle behind it. 

At first, Please understand the principle behind an Induction Stove.

Working Principle:

Induction Stove Works According to ‘Eddy Current’ Principle. An Electronic Circuit Supplies Power and It Controls a Coil Inside the Stove. This Coil Generates an Electro magnetic Induction field Called (EMI). When the Cookware is Placed in Contact with the Stove Surface, the bottom of the Cookware alone will get heated, leaving the other area of the stove Cool to the Touch…

Cool Technology at Work:

When you are cooking on an induction stove the pot or pan is the one generating the heat. When you hear this for the first time it might be a bit of confusion but it is not that hard to understand. Ones you understand the principle behind induction cooking and you get your first experience with this type of stove you will probably never want to cook on any other cooking device again.
There is one thing that you have to keep in mind when you like to start cooking on an induction stove. You can only use steel or iron pots because the material needs to be magnetic in nature.