How to Use an Induction Cooktop

Induction cooktops offer rapid heating, precise temperature control, safer cooking, and easier cleaning compared to traditional gas or electric stoves. But to get the best performance, safety, and longevity out of one, it’s important to understand how they work, what features to look for, and how to use and care for them properly. This guide will cover everything from basics to tips, safety, maintenance, and buying considerations.

1. What Need to Know About Induction Cooktop

What is an induction cooktop?

An induction cooktop heats cookware by using an electromagnetic field generated beneath a glass-ceramic surface. Rather than heating a coil or a burner or flame, induction causes heat to be generated directly in the pot or pan. This is more efficient and more controllable.

Want to know more details about this future cooktop technique? Check out our post on this.

Why choose induction?

• Faster heating: water boils faster; cooking responds quickly to changes in power. 
• Energy efficiency: less energy wasted heating the cooktop surface or surroundings. 
• Safety: cooktop surface stays cooler; automatic shut-off/pan detection features; no open flame. 
• Cleaner kitchen: flat surface, easier to wipe spills; no grates or open burners.

VBGK 36-Inch Five-Burner Induction Cooktop (7,400W)

This flagship model is built for serious home chefs who want the same power and flexibility as professional kitchens. With five separate cooking zones delivering a total output of 7,400 watts, it can handle everything from fast boiling to delicate simmering at the same time.

The large 36-inch surface provides plenty of space for big pots and pans, making it perfect for families or those who entertain often. Advanced safety features—such as child lock, hot-surface indicators, automatic shut-off, and over-temperature protection—ensure peace of mind while cooking.

The sleek glass surface and touch-slider controls give it a premium, modern look, while its bridge-style zone layout maximizes flexibility. This is the best choice if you have a spacious kitchen, a dedicated 220-240V power line, and want top-tier performance.

2. Induction Cooking Basics for Beginners

How induction heating works

Under the cooktop glass is a copper coil. When alternating current flows through it, a changing magnetic field is generated. That magnetic field induces (“induces” in the physics sense) eddy currents in ferromagnetic (i.e. magnetic) cookware placed on top.

Because the cookware has electrical resistance, those currents heat the metal. The cookware becomes the heating element. The cooktop glass itself stays relatively cool (heated only by conduction from the hot cookware). 

Differences vs. gas or traditional electric

Below table lists and compares the differences between induction vs gas vs electric cooktop. If you want more details, check this post - gas vs electric vs induction cooktop comparison.

Power, installation, and what to know first

Most built-in induction cooktops require a dedicated high-amperage circuit (often 220-240V, sometimes 40-50A). If replacing gas or electric range, check if your wiring and breaker panel support it. 

Ventilation is still important: while the cooktop is more efficient and generates less ambient heat, cooking produces steam, grease, smells. Proper hood or vent helps protect surfaces and indoor air.

Make sure the surface where the cooktop is mounted is flat, stable, and non-flammable. If using a portable induction unit, ensure it’s on a suitable countertop.

3. Cookware Compatibility

One of the most important parts of getting induction cooking to work properly is having the right cookware.

What materials are required

Materials that work: Cast iron; enameled cast iron; stainless steel (but not all stainless steel; it must have magnetic properties); steel with an iron core or magnetic bottom. 

What doesn’t work (or works poorly): Pure aluminum, copper, glass, ceramic, some non-magnetic stainless steel. Unless you use an adapter plate (a magnetic disk that acts as an intermediary), the induction field won’t couple. 

Testing cookware (magnet test etc.)

Magnetic test: hold a magnet to the base of the pan; if it sticks well, it’s likely induction compatible. The stronger the magnetic attraction, the better the performance.

Flat, smooth bottom: warps or uneven bottoms reduce contact, reduce efficiency, may yield hot spots or uneven cooking.

Size matters

Pan base size should match or be somewhat close to the size of the induction cooking zone. If the pot is much smaller, induction zone may not detect it or will waste energy; if too big, the outer edges may heat unused or may overhang. 

4. Step-by-Step: How to Use the Induction Cooktop

Here are the detailed steps from powering on to finishing cooking.

Powering On

• Switch on power / plug in portable unit. For built-in units, make sure circuit breaker is on / correct power supply.
• Use the control panel to activate the cooking zone. Many induction cooktops have touch controls; some have sliders, knob controls are less common but exist.

Place compatible cookware properly

• Put the cookware centered on the designated cooking zone. If the zone has markings (e.g. circle, coil shape), align the bottom of the pan to the center.
• Do not turn on a zone without cookware; many models won’t heat until compatible cookware is detected.

Select cooking zone and heat/power level

• Most induction cooktops have multiple power settings (often 1-9, 1-10, or more), sometimes presets (boil, simmer, melt, etc.).
• If your cooktop has a “Boost” or “Power Boost” mode, that temporarily increases output to speed up boiling etc.

Use special features if available

• Timers: Many units allow you to set automatic shut-off for a zone after a timer finishes. Useful for precision and safety.
• Sensors / Temperature Controls: Some cooktops monitor pan temperature or keep it constant (good for simmering, melting chocolate, etc.).
• Safety Features: Child lock, hot surface indicator lights, auto shut-off if no pan detected or after long inactivity.

Cooking process

• Preheat if necessary. (Even though induction heats fast, for some recipes you still want a bit of preheating.)
• Adjust heat as needed: induction’s responsiveness means you may need to reduce power sooner than with gas.
• Avoid leaving pans empty and heated at high power: this can damage both the pan and cooktop surface.

Turning off and safety check

• Once done, reduce power to off; make sure cooking zones are all off.
• Let cookware cool before removing; though surface remains cooler, it can still be hot from the cookware.
• Clean up spills when safe.

5. Tips, Tricks & Best Practices

Here are expert tips that go beyond the basics to help you get the most from your induction cooktop.

• Manage faster heating: Because induction heats so quickly, heating too high too fast can burn food or cause boil-overs. Start mid-power and then increase as needed.

• Pre-prep ingredients: Since you’ll reach heat more quickly, have everything ready (chopped, measured, cooled) so you’re not scrambling.

• Use cookware with tight lids: Because heat transfers quickly, trapping steam helps cook food evenly and speeds things up.

• Match pan size carefully: As above, using pan size that matches the zone helps energy efficiency, reduces wasted heat.

• Avoid dragging pans: Glass-ceramic surfaces are scratch-resistant but not scratch-proof. Lifting cookware prevents scratches. 

• Avoid overheating empty pans: Empty pans absorb a lot of heat; if there’s nothing in the pan, high power can damage both pan base and cooktop. 

• Sound awareness: Some pans may hum or buzz at high power; this is generally normal but louder vibrations may indicate poor fit or quality.

• Visual cues & residual heat: Since there’s no flame, pay attention to indicators (lights, display) and remember the cooktop stays hot from the cookware placed on it. Many models have residual heat indicators.

6. Cleaning & Care

Proper maintenance will extend the life of the cooktop and keep it performing well.

• Daily cleaning

  • Wait until cooktop surface is safe to touch, then wipe off spills with a soft cloth or paper towel.

  • For greasy or sticky spills (especially sugar), clean as soon as safe: sugar can melt and bond to the glass if left. 

• Use the right materials

  • Soft microfiber cloths, non-abrasive sponges, glass cooktop cleaners when needed.

  • Avoid steel wool, abrasive pads, harsh chemicals like bleach or ammonia that can scratch or damage the surface.

• Deep cleaning

  • For hardened spills, many recommend using a scraper designed for glass cooktops.

  • Use mild detergent, or glass-cooktop specialized cleaner. Rinse and buff dry.

• Preventing scratches & damage

  • Lift pots rather than drag.

  • Avoid placing lids or heavy metallic objects on unused zones.

  • Keep the cooktop free of grit or debris before placing pans.

• Ventilation and cooling

  • Ensure vents (if any) on cooktop or under it aren’t obstructed.

  • Let the cooktop and cookware cool naturally; avoid rapid cooling with cold water as it may stress glass.

7. Do’s & Don’ts / Safety Tips

Here’s a compact list of common safety practices, plus features to watch for in any good induction cooktop.

• Do:

  • Use magnetic, flat-bottom cookware.

  • Match pan size to cooking zone.

  • Keep surfaces and cookware bottom clean.

  • Use timers and preset features when available.

  • Read the user manual; understand what each control does.

  • Use child lock and residual heat indicators.

  • Unplug portable units when not in use (if applicable).

• Don’t:

  • Don’t turn on a zone without cookware (wastes power, can trigger error).

  • Don’t leave pans empty on high power.

  • Don’t use non-compatible cookware.

  • Don’t drag pans, lids, metallic objects over cooktop surface.

  • Don’t leave combustible items near cooktop (plastic wrap, towels, etc.) while cooking.

  • Don’t neglect ventilation.

• Safety features to look out for:

  • Auto shut-off / no-pan detection. 

  • Child lock.

  • Residual heat LEDs/indicators.

  • Temperature sensors to avoid overheating.

  • Durable glass-ceramic top.

  • Cooling fans that keep internal electronics safe.

8. Buying Considerations + Features to Look For

When selecting an induction cooktop, whether built-in or portable, you’ll want to balance budget, performance, safety, and features. Here are what to compare and what matters most.

9. Frequently Asked Questions (FAQs)

Q: Can I use my old (non-magnetic) cookware with an adapter plate?
A: Yes, there are adapter plates (magnetic disks) that allow non-magnetic pots to be used—but the performance isn’t as efficient, heating will be slower, and you may lose some responsiveness and energy savings.

Q: Why does my pan sometimes buzz or hum?
A: That often happens when running at high power with cookware whose base isn’t perfectly flat or whose material vibrates (thin stainless steel or lighter pans). It’s generally not harmful if within specification, although louder noise may mean less efficient contact.

Q: How do I know when the cooktop is hot, since there’s no flame?
A: Residual heat indicators are important: lights or displays that stay lit until surface is safe. Also, be cautious—the surface is heated by the cookware via conduction, so it may still be hot even after zone is off until it cools.

Q: Can I use induction cooktops during power outages, in RVs, etc.?
A: Portable induction units that run on 120V can be used with standard outlets; built-ins requiring 220-240V need proper wiring and sufficient current. During outages, unless backed by generator or battery, they won’t work.

Q: What if I only have non-magnetic cookware?
A: Either switch to compatible cookware (recommended) or use adapter plates—but best long-term efficiency, safety, and performance comes from using cookware specifically made or labeled as induction compatible.

10. Conclusion

Induction cooktops are powerful, efficient, and increasingly the “go-to” choice for modern kitchens. When used properly, they combine the speed and precision of gas with the safety and ease of electric. The key is to use compatible cookware, respect the electrical and installation requirements, and follow safety and maintenance best practices.

If you’re in the market, aim for a unit that matches your cooking habits (number of zones, power, special modes, safety features), and consider going with a higher-end model like the VBGK for top performance. Even a smaller or mid-tier unit, used properly, will give you many of the benefits of induction.