Ben Martin Induction
An induction stove is a type of hob that uses the principle of induction heating. Special induction pans are needed to cook with the induction method. These are pans that have bottoms made in ferromagnetic material. A normal pan will (usually) not heat up when placed on this type of hob. Copper wire coils are placed underneath the surface of the induction hob. These generate a very high frequency electro-magnetic field of between 25 and 100 kilohertz under the pan. An electrical current goes through the bottom of the pan and it is the pan that becomes the heat source. Because the pan is heated directly there is no loss of energy. This is different from a gas stove for instance where the heat source is beneath the pan so that the area surrounding the pan is also heated.

Induction has a reputation for safety.

You cannot burn yourself on the hob, only on the pan. Most induction hobs detect whether there is a pan on top of the coil. It does this by measuring if sufficient energy is being used. When this is no longer the case, nothing is heated and the stove will automatically go off. Most induction hobs are covered with a ceramic glass plate that is heat-resistant and soil-resistant.
Ben Martin Induction

What is the greatest difference between an induction hob and a halogen or a ceramic hob?

Compared to other hobs, an induction hob has no elements that act as a source of heat. The induction plate works with electro-magnetic coils that generate movement in the iron molecules in a pan so that they heat up extremely speedily. You could compare this principle to a microwave oven that uses rays like radio waves in order to activate water molecules and to heat them up. The movement of the molecules heats the bottom of the pan or pot on the induction plate extremely speedily. This heating process is so rapid that it takes half as much time to cook a meal via the induction method than it does to cook the same meal on a ceramic or gas hob. There is barely any loss of heat as there is no external source of heat. An induction hob is very environmentally- and energy-friendly therefore. Another advantage of an induction plate is that there is little or no residual heat afterwards. In most instances, the induction hob will just feel lukewarm after removing a pot or pan. This is a particularly strong reason for using induction stoves for kitchens in households where there are young children.