The cooking surface
Precautions while using Induction Cooker
The cooking surface
The cooking surface is made of a material which is a poor heat conductor, so only minimal heat is transferred from the pot to the cooking surface (and thus wasted). In normal operation the cooking surface stays cool enough to touch without injury after the cooking vessel is removed.
Warm mode
Ubiquity
Stovetop stays cool
Accessories
How it is better over other conventional mediums of cooking
Safety Precautions
Quantity of non ferrous cookware
Temperature Controls
Cleanliness
Which kind of Vessels can be used on an Induction Cooker
Most predominant disadvantages
Radiation Hazards More ...
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