Unlike traditional electric and gas cooktops, Induction only heats the pan and the food in it, so the area around the pan stays cooler, allowing you to clean up spills and splatters while you cook. With induction, heat transfers directly to the cookware bypassing the cooktop surface, making induction incredibly fast. Connects two elements to allow for simultaneous control, perfect for a griddle pan. Induction only heats the pan and the food in it, so the area around the pan stays cooler. Most stainless steel and cast-iron cookware is compatible with induction elements. Rule of thumb: if a magnet sticks to the bottom of the cookware, it’s induction compatible.