In its simplest form , the definition of cooking can be described as the application of heat to food.

There are generally two types of heat source: gas and electricity.

Electric cooking can be divided into 3 different types.

1)      Coil cooking via a  resistance element
2)      An electric current through a halogen filled bulb
3)      Induction cooking

Induction cooking is quite different from other types of electric cooking.

Normally  the cooking vessel is heated by the heat source, which is then transferred to the food.
Induction cooking makes the vessel itself the generator of the cooking heat.
 
The “element “ is a powerful high frequency electromagnet situated below the ceramic surface.

When a sizeable piece of magnetic material ( like an iron pot  ) is placed inside the magnetic field , energy is transferred ( “induced “ ) into that metal.

Control of the heat generated by the vessel is achieved by controlling the strength of the magnetic field .
Therefore all cookware needs to be of a “ferrous “ material, such as iron or steel.

Aluminium and copper are NOT suitable , although developments may occur in this field in the future.
 
Induction Cookware.
 
Some brands ( and this is not an exclusive or exhaustive list ) , are:
. Swiss Diamond
. Baccarat
. Circulon ( non stick )
. Scan Pan
. K Mart Homemaker
. All Clad
. Le Creuset
. Stanley Rogers
 
There may be a great diversity in both quality and price in regards to the cookware, and it will pay to do some research.

Also , the manufacturers of this cookware may also make non- inductive cookware , so make sure of what you are purchasing.

If you’re not sure, take a magnet with you !