Induction directly heats the bottom of the cookware (as opposed to regular hop heating the surface which then heats the bottom of the cookware), and from that bottom the heat is transferred through the entire volume of your utensils. And then food is heated off that.
Induction directly heats the bottom of the cookware (as opposed to regular hop heating the surface which then heats the bottom of the cookware), and from that bottom the heat is transferred through the entire volume of your utensils. And then food is heated off that.