From an earlier post :
"what do they mean by 'maximum magnetic conductivity for induction cooking' ?"
Induction cooking is a really cool way to cook. Induction cooktops are common in Europe (where I first encountered one), but you can get them in the US. Basically, there is a pulsing electromagnet that induces large current flows in your cookware (must contain ferrous material, e.g. stainless steel, cast iron). It means that the cooking surface doesn't heat up at all because all the heat is generated in the pot with the induced current flow. I've seen models where you can set a specific temperature on the induction element and it will automagically maintain that temperature.
A couple refs :
http://en.wikipedia.org/wiki/Induction_cooker
http://theinductionsite.com/how-induction-works.shtml
Induction cooking methods are the exact reason I joined this forum. I wanted to talk about the possibilities for brewing, but I'll start that discussion in another thread. I was especially excited about the idea of using an induction element to precisely control mashing temperature and also as a way for urban brewers to achieve quick boil times without propane. Unfortunately, I think that to boil a 6 gallon batch of wort in 15 minutes, like is possible a good 100,000 BTU propane burner (so I've been told), you would need something like a 7kW induction element which poses several problems : kW rating that high are expensive, they require 240V outlets and fuses capable of over 30 Amps (@240V).
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