This is how an induction cooker works

How does an induction cooker work? That's not so complicated. Basically, there are quite simple physical laws at work. A detailed explanation of how an induction hob works can be found in this article.


The induction hob converts magnetic currents into heat. The reason for this are electrical eddy currents, which occur in all magnetically conductive (ferromagnetic) ferrous metals. These induced by the magnetic field (hence the name) eddy currents of the pot bottom is hot, and heated the food.


The technical heart of the induction hob forms a coil through which a high frequency current flows with a frequency of between 20 and 100 kHz. The current flow generates eddy currents in a thin outer layer of the pot bottom. However, since the electric resistance of the pot bottom is much larger, the electrical energy of the pulsed magnetic field located there is for the most part (approximately 80-90%) converted into heat energy. The so-called re-magnetization losses also contribute to the conversion of the energy into heat.

The bottom of the pot heats up and transfers the heat directly to the food lying on it. Partly, the wall of the pot is still heated. This leads to a faster heating of the food than in the classic stove, where heat is transferred directly from a hot plate to the bottom of the pot.

energy efficiency

During the warm-up phase, ie when heating food or liquids quickly in the pot, the induction cooker is around 30% more effective than a cooker with direct heat transfer. There, the transmission losses are significantly higher.

Overall, however, the initial advantage in energy use is somewhat different again, with the total difference in energy required at the end between induction cookers and classic ceramic fields being slightly less than 20%.

Requirements for the pots used

On an induction hob only special pots can be used. Not only must their bottom be electrically conductive and have ferromagnetic properties, but they must also have a much higher electrical resistance than the copper coil for the conversion to thermal energy. A pure copper floor would practically not fulfill this feature.

For the heat distribution and the thickness of the pot bottom is crucial. The thicker a pot bottom, the higher the electrical resistance, and the better the heat distribution.

Tips & Tricks

You can usually rely on the Induction Suitability label on the bottom of the pot (the symbol of a coiled coil, similar to the filament in an old light bulb). In some cases, a pot but only slightly suitable for the induction cooker.

Video Board: How an Induction Cooktop Works mp4