Induction ranges use a magnetic field to heat pans to cook the food inside. Only the pan heats up, the rest of the cook top stays cool, so induction cooking does not produce any residual heat that is lost. All energy is transferred directly to the pan and food. The heating elements of an induction range, rather than producing heat, create an electromagnetic field. Heat is not generated until a magnetic metal pan is placed on the burner. The pan and the magnetic field create a current between them that generates heat. Once the pan is removed or the heating element is turned off, heating stops.
It should be stressed that only magnetic metals can be used on an induction range. Since stainless steel is not magnetic, any cooking implements made of stainless will need “clad” bottoms or be labeled as “induction ready” to work.