GE Induction Cooking Products
How Induction Cooking Works
Induction cooking works by using an electromagnetic field to heat the cookware. This is very different from the traditional gas flame or electric coil cooking experience. Special cookware is also needed. Cookware used on an induction cooktop must have iron content. This is what makes the pan magnetic and allows the transfer of energy to the pan or pot you are using.
Electromagnetic Energy + Magnetic Pans = Fast, Efficient Induction Heating
The key to induction cooking is electromagnetic energy. This kind of energy is around us every day in the form of AM and FM radio, cell phones, wireless laptops, microwave ovens, infrared, and visible light.
It operates on a two part system. First, beneath the ceramic surface of an induction cooking product is a copper coil. When an electrical current is passed through this coil it creates an electromagnetic field of energy. Second, an iron core pan is placed on the cooktop. At this point the heat is activated around the pan. The surface remains cool until both these steps are completed. The video below further illustrates the mechanics of induction cooking.
Magnetic Cookware Required for Induction Heating
For induction heat to occur, the bottom of the pan must be made of some iron, making the pan magnetic. You can perform a simple test to see if your pan will work with an induction cooktop.
If a magnet sticks to the bottom, the pan will work on an induction cooktop. When the magnetic pan is placed on the cooking surface, the iron molecules in the pan begin to vibrate 20,000-50,000 times per second. It is the friction between those molecules that creates heat. All of the heat is contained in the bottom of the pan; this is why the surface remains cool while your cookware stays hot.
Boil a quart of water in just 101 seconds with the induction cooktop high wattage burner, as you control heating for even and precise control at all temperatures.
Easy to Clean
We replaced traditional knob controls with touch controls that are precise, easy to use and easy to clean. And since most of the cooktop is unheated and stays relatively cool, you can avoid burned-on spills and splatters.
Cool to the Touch
Induction cooking only heats the area in direct contact with iron-containing cookware. This means that the induction cooktop surface not covered by cookware remains cool to the touch.
Cooking With Induction
So what benefits will you notice when you start cooking with induction?
- Faster Heating Rapidly boil water with GE's most powerful induction element. Utilizes an electromagnetic field to heat food and boil water faster than gas or electric cooktops.
- Cool to the Touch Induction technology heats only the pan, so the rest of the cooktop remains cool. This is a great feature for households with children.
- Magnetic Pans Required Induction cooking offers energy efficiency by reducing wasted heat when compared to radiant and gas cooktops. GE testing shows our induction elements deliver 84% of the total energy consumed to the food, compared to 73% for electric cooktops and 38% for gas burners.
- Precise Control Precision temperature control allows your Induction cooktops to hold a temperature to melt, simmer or boil.
Induction cooking uses a high-frequency induction coil below the cooktop's smooth surface that heats the cookware by a magnetic field rather than using open flames like a gas cooktop or heated coils like an electric cooktop. Induction cooking is the only cooking method that directly uses the cookware as a part of the cooking system.
Yes. In order to create the magnetic field and heat the cookware, the bottom of the cookware must have some iron content. The best way to determine whether a pan will work is with a magnet. If the magnet sticks to the bottom, the cookware will work on an induction cooktop.
Yes. GE Profile™ Series induction cooktops heat faster than gas or radiant cooktops. Compared to a radiant cooktop (12 minutes) or gas cooktop (13 3/4 minutes), induction cooktops offer the fastest time to boil; 1.5 gallons of water will boil in as little as 8 1/2 minutes.*
Induction cooktop technology only heats the area that comes in direct contact with the magnetic or iron-content cookware, leaving the un-used portion of the element surface unheated. This feature is both convenient and a great cooking safety benefit.
On GE Profile™ Series induction cooktops, the control lockout feature helps guard against unintended activation of the touch controls. You can lock the control panel to prevent accidental activation when cleaning the controls.
Induction differs from gas or radiant cooktops because there is no exposed coil, open flame or heated surface. If an element is turned on accidentally, no heat is generated unless cookware 5" or greater in diameter is placed on the element. When cookware is removed from the element, the coil is de-energized and automatically turns off within 30 seconds.
The GE Profile™ Series induction cooktop will flash "F" when cookware has been removed from the surface, cookware is not present when the unit is turned on, or cookware is not centered on the element.
Yes. The GE Profile™ Series induction cooktop fits into GE's common cutout shapes, making it easier to replace an appliance without changing countertop cutouts.
Yes. GE Profile™ Series induction cooktops can be installed over select Monogram®, GE Profile™ Series or GE® 27" or 30" single wall ovens except models with Trivection® technology. Please consult your installation instructions for more information on combining an induction cooktop with an oven.
Yes. Since the unused portion of the cooktop remains relatively cool because it is unheated, most spillovers will not cook onto the surface. Plus, the electronic cooktop controls are glass touch controls, instead of knobs, for easy cleanability.
Clean spills and splatters easily by wiping off of your induction cooktop with a damp cloth or sponge. Ease of cleaning is a key feature point for induction cooktop vs. a traditional gas model.
How Induction Works
Induction cooking is a two-part system: An electromagnetic energy field and a pan with an iron based core.
Only the Pan Heats
Because all the energy produced by the element goes into the induction pot or pan, there's no need for a dual, or tri-ring type element.
Easy to Clean
Since the unheated part of the cooking surface stays relatively cool, spills and splatters don't burn on as easily, making the cooktop easy to wipe clean.
Precise Power and Control
Precision temperature control allows your Induction cooktops to hold a temperature to melt, simmer or boil.