FISP STOCKPOT

Induction cooking is a method of cooking that uses electromagnetic induction to heat cookware directly. Unlike traditional heat methods that rely on thermal conduction from a flame or electric element, induction cooking heats the cooking vessel directly, transferring heat efficiently and accurately.

Induction surfaces heat up much faster than traditional stovetops. The electromagnetic field generated by the induction coils induces an electric current in the cookware almost instantly, providing rapid heating.

Induction cooktops have safety features such as automatic shut-off when no cookware is detected. This improves safety and also prevents unnecessary energy consumption. The surface of an induction cooktop also remains relatively cool during operation because it is not the source of heat. This reduces the risk of burns and makes for a far safer working environment.