Use
Induction equipment may be a built-in surface, part of a range, or a standalone surface unit. Built-in and rangetop units typically have multiple elements, the equivalent of separate burners on a gas-fueled range. Stand-alone induction modules are usually single-element, or sometimes have dual elements. All such elements share a basic design: an electromagnet sealed beneath a heat-resisting glass-ceramic sheet that is easily cleaned. The pot is placed on the ceramic glass surface and begins to heat up, along with its contents.
In Japan, some models of rice cookers are powered by induction. In Hong Kong, power companies list a number of models. Asian manufacturers have taken the lead in producing inexpensive single-induction-zone surfaces; efficient, low-waste-heat units are advantageous in densely populated cities with little living space per family, as many Asian cities are. Induction cookers are less frequently used in other parts of the world.
Induction ranges may be applicable in commercial restaurant kitchens. Electric cooking avoids the cost of natural gas piping and in some jurisdictions may allow simpler ventilation and fire suppression equipment to be installed. Drawbacks for commercial use include possible breakages of the glass cook-top, higher initial cost and the requirement for magnetic cookware.
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