Induction cooker operates just like a stove top ,It is chiefly distinguished from other common forms of stovetop cooking by the fact that the heat is generated directly in the cooking vessel, as opposed to being generated in the stovetop by electrical coils or burning gas.
Induction cookers are faster and more energy-efficient than traditional electric hobs; moreover, they allow instant control of cooking energy, which no energy source other than gas offers.
Because induction heats the cooking vessel itself, the possibility of burn injury is significantly less than with other methods: only skin contact with the cooking vessel itself (or, when high heat has been used, the hob for a while after the vessel has been removed) can cause harm. There are not the high temperatures of flames or red-hot electric heating elements found in traditional cooking equipment, which generates heat independent of the cooking vessel. Further, induction cookers do not themselves warm the surrounding air, resulting in further energy efficiencies.