Induction cooking uses induction heating to directly heat a cooking vessel, as opposed to using heat transfer from electrical coils or burning gas as with a traditional cooking stove. In an induction cooker, a coil of copper wire is placed underneath the cooking pot. An alternating electric current flows through the coil, which produces an oscillating magnetic field. This field induces an electric current in the pot. Current flowing in the metal pot produces resistive heating which heats the food.
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.