Imagine a stove that doesn’t require electrical elements or gas but instead operates by way of iron and steel pans; which cooks better than petroleum, and heats quicker than any other stove on the market. No dream actually. This is Wolf’s new induction cooktop.
The technological method is kind of like rubbing two sticks together. When an iron or magnetic steel pan is placed on the burner, electricity passes through the cooktop coils beneath the surface to produce a magnetic field. Molecules in the pan then vibrate at high frequencies, thus creating friction and instant heat in the pan, not on the stovetop. In the end, 55 percent of the energy that would escape in typical electric and gas cooktops is saved. Additionally, the pan heats more quickly than with conventional tops, and the burner immediately shuts off when the cookware is removed, again avoiding energy waste.
This seemingly ideal stove, which also prevents burns, has been widely used in Europe for a number of years. Now American companies are picking up on induction cooking, possibly due to the skyrocketing demand for green products, and Wolf is one of the first. According to a statement from the company, “induction seems to be popping up everywhere; but it isn’t about creating a trend, it is about looking at energy conservation, and this is what we pride ourselves on.” (via Elements of Living)

This sounds like a great idea. I wonder if it's really as efficient as they would have you believe. (via Chris)