Induktiokeittimien

Induktiokeittimien (induction cookers) are kitchen appliances that use electromagnetic energy to directly heat cookware through magnetic induction. The cooktop contains a copper coil that generates a rapidly alternating magnetic field. When a ferromagnetic pot or pan is placed on the surface, eddy currents are induced in the bottom of the cookware, producing heat that cooks the food. The cooktop itself remains relatively cool, reducing burn risk and allowing faster heating and precise temperature control.

The principle of induction cooking dates back to the late 19th century with the work of scientists such as Wilhelm Röntgen and Niels Bohr, but commercial induction cooktops were first introduced in the 1980s in Japan and have since spread worldwide. Modern units employ digital power control and safety sensors to detect proper cookware placement and to shut off automatically if the pan is removed.

Advantages include high energy efficiency, with between 70–90 % of the energy converted into heat, compared to 60 % for gas and 60–70 % for electric resistance stovetops. Heat rises quickly, enabling rapid boiling and searing, and temperatures can be adjusted with a click or touch panel. The lack of an open flame reduces fire hazards and eliminates combustion byproducts. However, induction cookbooks require ferrous pots; some specialty materials such as copper or glass cannot be used. The sleek glass surface and quick cooling make the appliance popular in modern kitchen designs.

Common safety features involve pan detection, over‑temperature protection, and child‑lock functions. Induction cooktop manufacturers include Bosch, Siemens, GE, and Tefal, among others. Many European households have adopted induction heating for its combination of speed, safety, and environmental friendliness, making it a central component of contemporary kitchen technology.