Induction

Induction in plain language

Beneath the glass are coils that create an electromagnetic field. That field energizes the metal in compatible pans, generating heat directly in the cookware—not the cooking surface or the air. Lift the pan and the heat stops—no open flame, no glowing coil, just smart heat where you need it. That’s the secret behind the speed, precision, and easier cleanups you’ll notice on day one.

Will your current cookware work?

Try the magnet test: if a fridge magnet sticks to the bottom of your cookware, you’re likely good to go. Cast iron—even the enameled type—usually passes, and many stainless‑steel pieces do too, but not all. Aluminum and copper don’t work unless they have a magnetic metal layer sandwiched inside, usually in the base. (Hence, the magnet test).

Why it feels quicker and steadier

Induction puts more of its energy into your food. Residential testing commonly reports 85–90% efficient transfer at the pan, which you’ll feel as faster starts, reliable simmers, and a cooler kitchen during busy meal preps.

Everyday perks you’ll love

• Clean as you cook: Spills are less likely to bake on because the glass cooking surface around the pan stays cooler than traditional electric glass surfaces—just wipe and keep going.
• Built‑in peace of mind: Induction recognizes if the cookware has been removed from the surface, shutting the burner down right away (pan detection).
• Energy efficient: Many induction appliances now carry ENERGY STAR® labels to make efficient choices easier.

Ready to dive deeper? The Frigidaire 30-inch induction range was top-rated by CNN and Food Network. See it and all our induction ranges here. See our induction cooktops here.

Want to learn more? Click on our Resource page and search “induction.”