Induction technology delivers fast speed to boil, superior performance, and energy savings compared to gas and radiant cooktops. The electromagnetic energy generated by an induction cooktop coil reacts only to iron-like metals, not ceramic surfaces. Pots and pans absorb and convert the electromagnetic energy - heating only the bottom of the pan making contact with the induction surface.
In induction cooking, heat is generated from an electric current Induced by an electric coil, so the range can actually detect when cookware is removed or when its contents boil out by monitoring the voltage drop caused by resistance to the current. This feature is beneficial in keeping a pot at a minimal boil or turning off automatically when the cookware is removed.