With traditional cooking , cooking pots are heated up by the transmission of heat (gas or electricity). With induction cooking, the cooking pot is heated with electro magnetic waves. The induction coil is fed with a high-frequency alternating current which generates a powerful magnetic field. If metallic objects are placed in this area of the magnetic field , an eddy current is initiated in them. This current penetrates the metallic object, that is, the bottom and wall of the metal pots, and thus heated up their contents.
Induction Cooker

Cooking Pots for Induction Cooking.

With induction cooking it is very important to use  suitable pots. The pot bottom is the element that closes  the magnetic field generated by the induction coil. The following requirement must be met. They apply to the pots with level bottoms as well as to WOK pans.

• The pot and pan must be made of a magnetic metal, such as iron, enamled iron, steel, cast iron, multilayered metal with ferromagnetic layer on the bottom, iron -containing stainless steel, etc.
• Pots made of copper or aluminium must be equiped with a bottom made of steel or stainless steel with iron.
• Check the magnetic permeability with permanent magnet. A pot is suitable for induction cooking when it has a bottom that is strongly attracts permanent magnet.
• It is recommended that cooking pots that are specially designed for induction cooking be used. However , it is possible to use some of the traditional pots such as the lyon pan , pots and pan made of ferromagnetic stainless metals, enamled pots, pots made of cast iron.
• You may also heat up certain magnetic, non-conductive pot material on the induction range. How ever this is not recommended, as those pots do not transmit heat properly.
• The maximum power generated by the induction coil depends on the quality of the pot and the size of the bottom. The larger the bottom, the more the heat is generated in the pot and release to the food.