Cooking is the application of heat to food.

This is broadly divided into (a) gas and (b) electricity (Solid fuel has been discontinued).
Electric cooking methods are: (a) coils – coil elements (b) halogen heaters and (c) induction.

The traditional application of heat to food is via a cooking vessel. This in turn heats the food.

Induction is different from coils and halogen heaters. It does not involve generating heat which is transferred to the cooking vessel. It makes the cooking vessel itself the generator of the cooking heat.

This is achieved by an electromagnet under the unit’s ceramic surface. When magnetic material in the form of a cast iron skillet is placed in the magnetic field, the field transfers – induces – the heat into the metal which then becomes hot. The amount of heat is controlled by changing the strength of the electromagnet’s field, which can be done instantaneously.

Induction hobs need ferrous metal saucepans to work. Although you may be able to use your existing pans we recommend saucepan sets made by European manufacturers Berndes and Littala

All Neff hobs have automatic pan recognition, sensing the diameter and flatness of the underside. Hobs don't heat up if you accidentally leave a teaspoon or other small item on the zone.

Test your existing pans with a magnet. If the magnet sticks it's highly likely to be a ferrous metal pan.