Browse our appliances with a JennAir appliance expert to find what's right for your project.
Book Now
Browse our appliances with a JennAir appliance expert to find what's right for your project.
Book Now
Induction cooking is a method of cooking that generates electromagnetic energy by using a copper coil underneath a cooking surface. This energy is transferred to cookware, heating it without a flame. Induction cooking can typically heat cookware quicker since there isn't a separate heating element.
Induction cooktops heat pots and pans placed on its elements directly, unlike electric or gas-fueled cooktops, which heat the cooking surface and air as well as pots and pans.
Induction uses the principle of magnetic induction to directly heat cookware, instead of using thermal conduction. Essentially, when you turn the cooktop on, an electric current flows through the copper coil under the glass surface, creating a magnetic field.
When you then place your induction-compatible pan on the cooktop, that magnetic field transfers the current to the pan, which turns the cookware into its own heat source. Thanks to this technology, induction cooktops bring food and water to temperature quickly, and the cooktop will cool rapidly when you remove your pan from the surface.
Quickly brings water to boil and notifies you.
Flex elements fuse to suit cookware like griddles or braisers.
Elements activate and deactivate upon contact with right-sized cookware.
36-inch induction cooktop: JIC4736HS
Because induction cooktops directly heat cookware, they are an efficient option. The pan heats quickly, and because the cooktop doesn’t lose as much heat to the surrounding air or surface, it helps the kitchen stay cool and comfortable.
Induction cooktops cut out the step of heating up the element before heating the cookware, so they react quickly to changes in temperature. For example, a precise induction cooker or cooktop will transition more quickly from a roiling boil to a gentle simmer, or vice versa.
While the cookware will still transfer some heat into the cooking surface of the cooktop, they tend to stay relatively cool compared to an electric radiant cooktop. That cooler surface can help to reduce baked on spills or burnt on grease, so your cooktop stays clean. Always allow the cooktop to cool completely before cleaning.
Cooking on an induction cooktop means less surface area that actually heats up during meal prep, which could mean a decreased risk of burning yourself while cooking. With no flame needed on an induction cooktop, there is also less chance of flames accidentally spreading to other areas in the kitchen.
Induction cooking requires specific types of cookware and different cooking habits than you may be used to. It also requires more attention since it is more responsive and quicker than electric or gas. Learn more about the differences between induction and electric radiant cooktops.
Because induction uses electromagnetic energy, you need special pots for induction cooking. This cookware is ferromagnetic, like cast iron or steel. Non-magnetic materials like copper, glass, aluminum and ceramic are not compatible with an induction cooktop—unless they have a layer of magnetic material. Nonetheless, this layer may not guarantee full performance compared to a full steel material pot.
If you need to test whether your current cookware set is compatible with induction, the simplest test is to use a magnet. You can also look for an induction-ready icon on the bottom of your pans.
If you’re used to cooking on an electric or gas cooktop, it might take a little while to master your new induction cooker, since they heat up and cool down quickly. Simply watching your pan closely and checking the doneness more frequently will help ease you into cooking with induction.
The symbol for induction cookware will usually appear as a small coil or loops of wire either inside a square or circle. This symbol will typically be on the bottom of modern cookware and usually can be found alongside other symbols that indicate suitability for other stove types.
Due to the very quick heating and precise heat control through a ceramic surface, professional chefs tend to prefer induction cooktops. Induction cooking also prevents heat from escaping the kitchen while cooking, as induction cooktops only warm the pan and not the surrounding surface area.
High-end induction cooktops offer features that help you take food prep to the next level. Features like glass-touch electronic controls, pan detection, magnetic induction, flexible induction elements and versatile installation options are all potential high-end induction cooktop features.
Find all of these feature options and more in JennAir’s expansive collection of high-end induction cooktops.
If you love the sleek black ceramic glass and cleanability of an electric cooktop, but are looking for the fast, powerful and precise cooking of gas, an induction cooktop offers the best of both worlds, with few trade offs.
Discover induction cooktops available in Oblivian glass, Lustre stainless and custom design options in 15-, 24-, 30- and 36-inch configurations.
