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Ever wondered how an induction stovetop works? Here a quick explanation in Popular Science from April 2014:
"Inside the range, an electric current passes through copper coils, creating a magnetic field. The field interacts with the bottom of a cooking pot containing ferromagnetic material such as iron or stainless steel. This causes the molecules in the cookware to move, producing heat."
If you are in the market for new cookware make sure they are induction ready because they are the future. These stoves heat up faster than than electric or gas and have a better temperature control. And the best thing is: The surface never gets hot! No more worries about a little ones hand touching the stove top.
And here is a tip: If a magnet doesn't stick to the bottom of your pots or pans, they are not usable on an induction stove top. 
Check out our huge selection of induction ready cookware at www.morethankitchen.com/induction

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