Induction is a method, completely different from all other cooking technologies- it does not involve generating heat which is then transferred to the cooking vessel, it makes the cooking vessel itself the original generator of the cooking heat.

An induction cooking equipments are faster and more energy-efficient than a traditional electric or gas burners cooking surface. Other cooking methods that use flames or hot heating elements have a significantly higher loss to the ambient; induction heating directly heats the pot.

(To be technical, the field generates a loop current - a flow of electricity - within the metal of which the cooking vessel is made, and that current flow through the resistance of the metal generates heat, just as current flowing through the resistance element of a conventional electric range's coil generates heat; the difference is that here, the heat is generated directly in the cooking vessel itself, not in any part of the cooking equipments.)

• Safe
  Induction is very safe. There is no open flame, red-hot coil or radiant heat source. When the cookware is removed or when content is boiled out, the system automatically shuts down.
• Fast
  The Energy is directly transferred within the pan metal, induction heating is extremely fast. It starts very quickly & the heat remains highly controllable.
• Clean
  With no grates or grease catch to worry about, cleaning up the surface is very easy/ There’s no more baked spills.
• Cool
  Almost no ambient heat is produced since all the heat is being generated in the pan itself. The work environment is much cooler, reducing the exhaust requirement.
• Efficient
  High efficiency ~90% which brings to low energy consumption as the heat is going directly to the food, so there’s no energy losses.