Cooking With Induction

Go flameless with this new, cooler way to fry, sear, sauté and boil.

Induction cooking. Have you heard of it? If you’ve visited kitchens across Europe, you might have seen or tried this new cooking method that is gaining popularity across the globe.

With no open flame, no heating up the kitchen, induction cooktops create heat with a high-frequency coil below the cooktop’s smooth surface. What’s different about an induction cooktop versus an electric or gas cooktop is that the coil below the surface generates a magnetic field, which transforms the pot or pan itself into a heat source by setting up an internal alternating current inside the pan’s ferrous/magnetic base. The heat generated in the cooking vessel is transferred to the food within, thus induction cooking is faster than traditional methods because it is a more direct heating process.

There’s no open flame or heating element — the induction technology converts the pot or pan into a heating element, which of course cooks your food. This is why induction cooking is faster, more energy efficient and doesn’t heat up the kitchen.

Additionally, with induction cooking nothing outside the cooking vessel is affected by the magnetic field. Heat generation stops when the pot or pan is removed from the induction cooktop or when the cooktop is turned off.

Induction cooking does require cookware that is induction-ready, and contains enough metal to function with induction’s magnetic field technology. Tramontina offers a wide assortment of induction-ready products that work exceptionally with induction cooktops, including:

Limited Editions – LYON:

This line features an extra-heavy aluminum alloy with a ceramic-reinforced nonstick surface and is available in sophisticated exterior colors, adding a splash of style to its function. Its construction allows you to actually bake on a cooktop instead of the oven.

Limited Editions – Butterfly:

The eye-catching Butterfly line, created by designer Claudio Bellini, features Tramontina’s Tri-Ply Clad construction, made with 18/10 stainless steel, aluminum core and magnetic stainless steel. (limited quantities available)

Limited Editions – Enameled Cast Iron – 1200 Series:

This sturdy and elegant cookware is made with durable enamel-coated cast iron. Enameled cast iron’s superior heat distribution and retention provide outstanding cooking results for a variety of foods and is oven safe up to 450 F / 232 C. (limited quantities available)

Gourmet –Tri-Ply Clad:

The three-layer clad construction of Tri-Ply Clad delivers heat from all sides, not just the bottom, while the 18/10 precision-fitted, stainless steel lids seal in heat and flavors. This line is also oven-safe up to 500F / 260C.

Gourmet – Prima:

Each item in this cookware line features a base made with an impact-bonded combination of three layers: 18/10 stainless steel, aluminum core for conductivity, and magnetic stainless steel. The Prima line distributes heat quickly and evenly without hotspots, and is oven safe up to 500 F/ 260C. Its flared edge provides an “easy-pour” option for emptying food from cookware.

Gourmet – Domus:

This traditional style cookware is signified by its curved lines and features an 18/10 stainless steel Tri-Ply base that is impact-bonded with a pure aluminum core sandwiched between a layer of 18/10 stainless steel and a layer of magnetic stainless steel to provide even heat distribution and compatibility for all cooktops — including induction. Its premium stainless steel construction allows you to use this cookware on a cooktop, in the oven, and under a broiler, up to 500 F / 260 C.

Gourmet – Enameled Cast Iron – 1000 Series:

Available in striking gradated red or gradated cobalt, this cookware line provides superior heat retention and distribution, along with self-basting condensation ridges on lid, which help retain moisture and enrich flavors. The line is also oven safe up to 450 F / 232 C.


Benefits and Convenient Features of Induction Cooking


Energy is directly transferred from the induction cooktop to the vessel’s magnetic material, making induction heating very fast.


There is no open flame or red-hot coil to ignite fumes or flammable materials. Induction cooktop technology only heats the area that comes into contact with the magnetic cookware, leaving the unused portion of the element unheated.


Since the induction cooktops have a flat and smooth surface without grates or coils, it can easily be cleaned with a damp cloth or sponge.


No ambient heat is created since all the heat is being generated in the pan itself.

Energy Efficient.

Induction cooking is more energy efficient than gas or electric ranges, since the heat is going right into the pan, not dispersing within the environment.


Precision heating controls allow specific temperature settings, which minimize burning or boil-overs.

Are you ready to give Induction cooking a try? Start with an Induction Cooking System from Tramontina and add to your collection to begin your new culinary journey.