An induction cooktop uses a changing magnetic field to produce electric currents in compatible cookware. Electrical resistance turns that energy into heat in the pan itself.
A coil beneath the glass
Alternating current runs through a coil under the cooking surface. Its changing magnetic field couples to the metal base of suitable cookware. The pan becomes the main place where useful cooking heat is generated.
Why some pans do not work
Standard household induction cooktops need cookware with a suitable magnetic base. Cast iron and many stainless-steel pans work; plain glass and many plain aluminum pans do not. A magnet sticking to the bottom is a useful initial check, followed by the cookware manufacturer’s compatibility information.
Does the surface stay cold?
The glass is not the primary heating element, but a hot pan transfers heat back into it. A recently used induction zone can therefore burn you. Direct heating reduces wasted heat; it does not eliminate hot surfaces or the need to handle cookware carefully.
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Sources and evidence
- U.S. Department of Energy — Induction cooking ↗
Scientific background for the explanation above.
- Cornell Cooperative Extension — Induction cooking ↗
Scientific background for the explanation above.
Sources consulted: 16 October 2026. Written with AI assistance and checked against the linked references; not independently reviewed by a subject specialist. Sources do not endorse this article. See our editorial policy.
Revision: Initial publication with institutional sources and a direct answer.