Induction cooktops heat your pan directly with an alternating magnetic current. How does that work? Is it better than gas or electric? Let's find out.

***SOURCES IN ORDER OF APPEARANCE***

Industry Research report showing China's induction cookware market dominance (free summary, full report not free): [ Ссылка ]

Dr. Shannon Yee, engineering professor at Georgia Tech: [ Ссылка ]

Illustration of eddy currents: [ Ссылка ]

Michel Roux Jr showing his updated kitchen at Le Gavroche: [ Ссылка ]

Consumer Reports article testing the performance of gas vs. electric stoves (free sample, full report not free): [ Ссылка ]

My video about whether it's safe to cook with a ring on: [ Ссылка ]

Survey by iResearch in which most Chinese respondents said they own a small induction hob (not free): [ Ссылка ]

Allied Market Research report that linked the popularity of induction cooking to health-consciousness (free summary, full report not free): [ Ссылка ]

Report presented to the American Council for an Energy-Efficient Economy on the energy efficiency of induction cooktops, which found they're more efficient than electric when heating small pots but not large pots: [ Ссылка ]

Article questioning the energy efficiency of induction (I don't really know who this is, but it's very well-cited and seems well-researched): [ Ссылка ]

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