How to cook with induction

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A look under the glass-ceramic

A pot of water on the stove, fire up the cooktop and the water boils. Normal enough. Remarkable, however, is that the cooking surface does not heat itself, but rather warms up via heat from the pot bottom. So how does cooking with induction work? Today we’ll take a look under the glass-ceramic edge, instead of over it. This will quickly reveal that it’s got nothing to do with magic, but rather magnetism and electricity.

This is how an induction cooktop works.


Under the glass-ceramic there is an induction coil which generates an alternating field using electricity. Magnetic fields are invisible, have no temperature and do not affect all materials. In order for a magnetic field to have an effect, we need a special cooking pot made of ferromagnetic material. The term ferromagnetism comes from Latin ‘ferrum’ for ‘iron’ and describes the characteristic of certain bodies to create their own magnetic field or to be attracted by the pole of an exterior magnetic field. The electrons in our ferromagnetic pot are thus excited by the magnetic field of the coil and begin to rotate. This creates so-called eddy fields, which cause the temperature of the material of the pot bottom to rise. This in turn causes our cooking water to start boiling. While pot bottom and water are heating up, the universal SCHOTT CERAN® glass-ceramic remains relatively cool – only the heat coming off the cooking pot warms it, otherwise it does not react to the magnetic field. By the way, if you want to find out whether your cooking pot or pan is suited to induction, then just hold a magnet to the pot bottom – does it stick? Then it’s perfect. You can find out more about pot selection here.

The advantages

We have already described the first advantage: the glass-ceramic under and around the pot stays relatively cool. This reduces the risk of burning oneself on the cooktop. At the same time, food which falls from the pan does not so easily burn onto the cooking surface. Moreover, the heat is evenly distributed, shortening reaction time. This means that energy efficiency is better compared to other cooking technologies using electric radiation and gas – 80% of the heat generated is transferred directly from the pot to its contents. And as with gas, heat input can be precisely adjusted.

Take note

Popular wisdom often falsely has it that there is a difference between ‘cooking on Ceran’ and ‘cooking with induction’. ‘Cooking on Ceran’ refers to the black cooking surface with red-hot cooking zones. Yet black ceramic is also used in induction. The difference thus lies in the heating technology: electric radiation, gas or induction. Each of these technologies can be combined with SCHOTT CERAN®.




That’s all from us on the theory of induction. If you would like to know more about its practical uses, our upcoming blog will describe how easy it is to prepare a perfect steak with induction. If your mouth is already watering then don’t miss it.

10 thoughts on “How to cook with induction

  1. Christine Morgan

    I have ‘inherited’ a Siemens Schott Ceran hob 9000780929 and I am so excited at using this technology but unfortunately they did not leave me a user manual. I am, therefore at a loss on how to use my lovely hob Can you tell me where I can get a user manual for my hob please

    1. Christina Gruber

      Dear Christine, that sound good. You could try to contact Siemens customer service and ask them for a manual or advice. Have you already checked your pots? You can easily find out whether they are suitable for induction. Just hold a magnet on the bottom of the pot. If it sticks, it is suitable for induction.

  2. erling pedersen

    I had an accudent with my green cock shott ceran when it go on without my registration an hested up one induction panused for friting for hours and afterwards this part of the top (one of two) did not function more. The top has no visible damage but no lights and no touch reaction. I lives in Cuba for the monent and I think the induction tip was bougt in USA 3 – 5 years ago How xan I solve my problem ?

    1. Christina Gruber

      Dear Erling, we are sorry that you are having problems with your hob. As we are the manufacturer of the glass-ceramic cooktop panel (only the glass-sheet component), we kindly ask you to refer to the manufacturer of your hob for any problems with the technology and function of the hob. Best regards, Your Schott Ceran Team

  3. David Chadderton

    i’d love to read about your product but the light grey text on a white background does you no favours. Dump the arts stuff and go with the more practical darker text

  4. Vanessa Pehnelt

    Dear Colin

    Many thanks for your interest in SCHOTT CERAN®.

    You should always try to clean a SCHOTT CERAN® glass-ceramic cooktop panel immediately after you have cooked on it. We recommend that you take the following steps:

    1. Remove the hardened residue using the right type of metal scraper.
    2. Rub several drops of the proper type of cleaning product onto the cold cooktop panel with a clean cloth.
    3. Wipe off the SCHOTT CERAN® glass-ceramic cooktop panel with a damp cloth and dry it.

    Please do not use scratchy sponges, abrasive cleaners or aggressive cleaning agents such as baking oven sprays or spot removers.

    You’ll recognize particularly well-suited cleaning agents when you see the SCHOTT seal on the packaging. We tested these cleaning products ourselves to well-suit our glass-ceramic cooktop panels and have put together a list of all appropriate cleaning products and protective substances for you.

    Further information can be found here: or in the FAQ section:

    Kind regards
    Your SCHOTT CERAN® team

  5. Derek Stone

    I am unable to place all units on max as they decrease the more i
    use this makes cooking a pain is there something i can do please


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