induction stove
Electromagnetic cooking surface
An induction stove uses electromagnetic fields to heat cookware directly rather than heating a burner surface.
The cooktop stays relatively cool while the pot or pan gets hot, making it more efficient and safer than gas or traditional electric stoves.
Induction requires magnetic cookware—cast iron and some stainless steel work, but aluminum and copper don't.
We switched to induction and cut our cooking time in half.
- cooktopFlat cooking surface
- electricPowered by current
- magneticAttracting iron or attention
- magnetic fieldForce zone around magnets
- ceramicFired clay material
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Fuel-burning cooking appliance
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Burning timber for warmth
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