Re: common house kitchen stove
From: Mike Mariano (
Date: Wed, 20 Mar 2013 08:38:59 -0700 (PDT)
I was asked to explain induction cooking, and honestly, the Wikipedia entry 
appears to be quite complete:

In short, with an induction stove, you need to use ferrous metal cookware 
(think old school cast-iron, or the expensive, brightly colored 
porcelain-enameled versions). Unless the cookware is on the stove top, there is 
no heat generated on the surface of the stove when it is on, energy is 
transferred directly to the cookware which generates the heat in the cookware 
material only. This translates into very little wasted energy, and the really 
good part: no combustion gases in your home or common house.

Date: Tue, 19 Mar 2013 11:30:28 -0700
From: Mike Mariano <mike [at]><mailto:mike [at]>
Subject: Re: [C-L]_ common house kitchen stove

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