Most electric and gas cooktops use a heating element to warm the cookware from below the pan. Induction, on the other hand, uses electromagnetic energy to heat the cookware directly. It is much more effective and efficient to heat pans directly than indirectly. Induction uses as much as 90 percent of its energy to heat the food, while gas uses a much smaller percentage of its energy to heat food — only 38 percent. Induction results in cooktops that heat up super fast and temperatures that are much more precise. Also, induction cooktops stay cool, so you won’t burn yourself while cooking. Nothing ruins a potentially great first date like getting a nasty burn while trying to make dinner for your date.
The problem with induction is that you cannot use most woks, the traditional frying pan used in Chinese cooking, on induction cooktops due to their shape. So, if you want to try using induction and cook a lot of traditional Chinese meals, you are out of luck. Luckily, Korean designer Kim Myung Nyun came up with a way to solve this problem. He designed an induction unit that was meant to be used with a Wok.
Named Amphi, this smartly-designed induction unit makes it easy to use the traditional Chinese cooking pan with induction cooking. The Amphi features a unique shape that is more stable and provides even temperatures across the cooktop surface. It has many layers and can accommodate a variety of different size woks and cooking pans. This versatility makes it a very useful versatile cooking tool for any home chef that wants to cook with induction.