Glossary
Induction
A cooktop that heats pans directly through a magnetic field, requiring magnetic cookware and often sold as a portable single burner.
Induction cooking uses an electromagnetic field under a ceramic glass surface to heat the pan itself rather than heating a coil or flame that then heats the pan. That makes it fast to respond, since turning the dial down cools the pan almost immediately, and cool to the touch around the actual cooking zone once the pan is removed, which matters in a kitchen with little clearance around the stove.
The catch is that induction only works with magnetic cookware. Cast iron and most stainless steel with a magnetic base work fine, while pure aluminum, glass, and some ceramic pots do not, so check with a refrigerator magnet before buying anything new. Portable single or double burner units are popular in small kitchens because they add a full cooktop on any counter with an outlet, no permanent installation needed.
A common mistake is buying a portable induction burner and assuming existing pots will work, only to find much of the cookware collection is incompatible. Another is placing the unit on a surface that cannot handle radiant heat underneath a hot pan. Check the unit's minimum pan size too, since small induction burners often will not power on for a very small or narrow-bottomed pot.