Induction cooking
![Top view of an induction stove](/Images/godic/202501/20/Kookplaat_inductie1134.JPG")
![An induction cooking surface boiling water through several layers of newsprint. The paper is undamaged since heat is produced only in the bottom of the pot](/Images/godic/202501/20/Induction_Cooktop_Rolling_Boil1134.jpg")
![Inside view of an induction cooker: the large copper coil forms the magnetic field, a cooling fan is visible below it, and power supply and line filter surround the coil. In the centre of the coil is a temperature sensor, covered in white thermal grease](/Images/godic/202501/20/Induktionskochfeld_Spule1134.jpg")
![Cookware may carry a symbol that identifies it as compatible with an induction cooktop.](/Images/godic/202501/20/Induction-label-de.svg1134.png")
Induction cooking heats a cooking vessel by magnetic induction, instead of by thermal conduction from a flame, or an electrical heating element. Because inductive heating directly heats the vessel, very rapid increases in temperature can be achieved.