When you remove a pan from an induction cooktop, it stops being heated almost immediately because of how induction cooking works. Induction cooktops use magnetic fields to directly heat the cookware, rather than heating the cooktop surface itself. The heat is generated through electromagnetic induction.
Here's a breakdown of the process:
When you turn on the induction cooktop and place a compatible pan on the surface, an alternating electric current flows through the copper coil underneath the glass surface of the cooktop.
This electric current creates a rapidly changing magnetic field.
The magnetic field induces an electrical current in the base of the induction-compatible pan or pot.
The electrical current in the pan's base generates resistance, converting the electrical energy into heat. This heat is then transferred to the food and the contents of the pan.
The key point to note is that the heat is generated through the interaction between the magnetic field and the induction-compatible cookware. Once you remove the pan from the cooktop, the connection between the magnetic field and the pan is severed. As a result, the induction process stops, and the heat generation ceases almost immediately.
This characteristic of induction cooktops offers a significant advantage in terms of safety and energy efficiency. Since the heat is only generated in the pan itself, the cooktop surface remains relatively cool to the touch, reducing the risk of burns. Additionally, the precise control of heat and quick response time make induction cooking efficient and convenient.
However, it's important to note that residual heat may remain in the cookware itself even after it has been removed from the induction cooktop. This residual heat can continue to transfer to the food or the surface the cookware is placed on, so it's advisable to handle the pan with oven mitts or other protective gear and allow it to cool down properly before touching.