One of the biggest selling points of the induction cooktop is speed. It simply takes less time to cook food because the pan heats up quicker. That's because while both gas and electric cooktops use a middleman to transfer heat to the pan -- flames and an electric burner, respectively -- an induction cooktop generates heat directly in the pan.
Electromagnetic activity in the cooktop triggers electromagnetic activity in the pan, and the pan itself heats up (see How Induction Cooktops Work for more on this process). The pan is the starting point of the heat. Since there are fewer steps involved in heating the cookware, it takes less time for the heat to get to the food -- 25 percent to 50 percent less time, on average.
It's this direct approach that gives induction most of its uniquely impressive qualities, including the one up next.