Induction cooking saves energy in a number of ways.

So, if induction cooking is so great, why isn't it everywhere?

Induction cooking is more energy efficient than electric or gas stove-tops.

While chefs are excited about the potential of induction cooking, home cooks still have more practical concerns.

Cookware for an induction cooking surface will be generally the same as used on other stoves.

Induction cooking has been hailed by many as the cooking revolution.

Induction cooking is speedier than both gas and electric.

Induction cooking has been around for decades, but until now never made it past the swinging doors of restaurant kitchens.

This is especially relevant to the new wave in cooking: induction cooking.

Induction cooking uses electromagnetic technology to heat the pots and pans, without being hot to the touch.

If a magnet sticks well to the sole of the pan, it will work on an induction cooking surface.

Take our thought-inducing quiz to learn about induction cooking.

In induction cooking, heat is transferred from the cooktop to the pot by way of a magnetic force.

'That is where induction cooking has the edge.

What do you know about induction cooking?

How safe and reliable is induction cooking?

Induction cooking will be big too.

A third technology-developed first for professional kitchens, but today also entering the domestic market-is induction cooking.

Induction cooking surfaces work well with any pans with a high ferrous metal content at the base.

The induction cooking surface can be adjusted to specific levels that allows one to cook sauces and dishes which require very precise temperatures.

Induction cooking offers less waste heat, faster boiling times and the ability to set cookware anywhere on the surface of the cooktop.

Induction cooking using grid electricity may surpass gas efficiencies when waste heat and air comfort are quantified.

A drawback of induction cooking is that it works only with pots and pans that contain iron or some magnetic material.

At least one manufacturer makes a "zoneless" induction cooking surface with multiple induction coils.

Cast iron pans and any black metal or iron pans will work on an induction cooking surface.