Induction cooking is a two-part system. The first is a coil of copper wire and when the electric current flows through the coil it creates energy. The second part is the pan itself. Not all pans will work on an induction cooktop. Pans that consist of 100% copper, 100% aluminum, or 100% non-magnetic stainless steel will not work.  The bottom of the pan must have an iron base in order to work, easiest way of checking is to hold a magnet to the bottom of the pan. With a traditional radiant cooktop, the entire element would heat with the surface glowing red. But not with the induction cooktop, all the electromagnetic energy passes through the cooktop and into the pan which causes the iron molecules to vibrate creating the friction that heats the pan.

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