Induction Cooking
Induction cooking uses electromagnetic energy to heat cookware directly rather than heating a surface — the standard cooking technology for superyacht galleys due to its precision, efficiency and safety at sea.
What is Induction Cooking?
Induction cooking uses an electromagnetic coil beneath a ceramic glass surface to generate heat directly within ferromagnetic cookware. No heat is generated in the cooking surface itself — the ceramic glass remains relatively cool.
Why Induction is the Superyacht Standard
- Safety at sea — no open flame, no gas lines. The surface does not remain dangerously hot after the pan is removed. Critical in a marine environment.
- Precise control — induction responds instantly to power changes, enabling precision that gas cannot match.
- Energy efficiency — approximately 85% of input energy reaches the cookware, versus approximately 40% for gas. On a vessel with finite generator capacity, this matters.
- SOLAS compliance — most flag state regulations encourage or require elimination of gas for cooking.
- Cleanliness — smooth ceramic glass is significantly easier to clean than a gas range.
Cookware Requirement
Induction requires ferromagnetic cookware — cast iron, magnetic stainless steel, or enamelled steel. Aluminium, copper and non-magnetic stainless steel do not work on induction without an adaptor disc.
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This definition was written by Abraham Stones, drawing on 20+ years of superyacht galley design, specification and procurement experience.
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