Fast, responsive induction burners are popping up everywhere these days, from homes to restaurants. And of course the Hestan Cue relies on induction technology. But do you really know what’s going on under the glass cooktop? What does induction even mean? “Induction is just another way of applying heat and energy,” says Andre Nguyen, Hestan Cue’s Director of Culinary Science. “But it’s not radiant heat, like gas, it’s based on electromagnetism. We’re taking a magnetic field and oscillating it very quickly so that the molecules in the pan start vibrating and that generates friction and heat in the pan.” In other words, induction uses powerful electromagnets to create a magnetic field. When something with iron comes into that field the iron molecules move so fast they heat up.