There are 3 technologies for built-in cooktop in the kitchen, these are Radians, Halogens and Magnetic Induction Cooktops. On the outside they all look the same but their operation is different, while those of Halogen and Radianes work as resistances where glass ceramic glass is heated and this in turn to the pan, in induction technology it is not like that and it is a more advanced principle and surprising.

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The induction stove do not heat and they are not generating heat, what they do is that through an invisible magnetic induction field they cause the pan or pan to generate its own heat by stirring electrons, which is why the flame is the same frying pan and therefore heats up faster, without loss of energy and with precise temperature control.