Below the ceramic surface is an electromagnetic coil. A pan that is compatible with induction cooking (all Demeyere Pans are designed to give superb results on all types of induction cookers) or a pan with a magnetic bottom placed on the ceramic tile, creates an electrical resistance with the coil. It can be likened to when you rub your hands together and a warm feeling is then created. The magnetism of the bottom responds to the magnetism of the coil. This causes heat to transfer. The base of the pot becomes the source of heat. The heat is preserved in the magnetic bottom of the pot which will in turn warm the food inside. There is no radiation heat. When you want to vary the intensity of the heat, you can do so immediately, the same as with gas cookers. It is also safer because there is no open flame. The use and especially the warming up and response times are faster than with gas because it is very fast acting.

The requirements for the pot bottoms are extremely high because the local temperature and reactions in the bottom are very important (in terms of heat transfer and bottom stability). This is the reason why any manufacturer must be very critical regarding the design and development of cooking pots that can be used on induction as well as on more conventional heat sources. Demeyere use the best possible material to avoid any compromise in performance when using induction. The cleaning these type of induction plates is very easy because food never burns. That is only part of the whole cooking process and it never gets hotter than the food or the bottom of the pot (100°C or 212°F for cooking and 180°C or 381°F for frying).