An induction cooktop uses an impressive technology. The only part of the cooktop that heats up is the part that touches the pan. This means that you can place a pan on one-half of the cooktop and ice cubes on the other half; the ice cubes won't melt. There are a few distinct advantages to using an induction cooktop. It greatly reduces the incidence of severe burns, and it helps save energy.
Get the right type of pans. Induction cooktops require a pan with some iron in the bottom. The energy passed through the cooktop is transferred to the iron, which heats up the pan.
Test out your old pans if you don't want to buy new ones. To test your pans for iron, put a magnet on the bottom of the pan. If there's enough iron in it, the magnet will stick. Otherwise, you will need to buy new pans.
Turn on the induction cooktop. Each model will have slightly different directions, such as pushing a power button or turning a knob, so check your owner's manual.
Place your pot onto the induction cooktop. The cooktop will sense the iron content in the pot and start to heat it up immediately.
Time your food appropriately. Induction cooktops are more efficient, meaning your food will cook faster. For example, if something usually takes about 14 minutes to cook on a standard cooktop, it will generally only take about 12 minutes on an induction cooktop.