I have a question concerning this also. I was watching one of
those cooking shows and they were showing the new Culinary Institute
of America school in CA. The chef doing the show mentioned the
"cutting edge" stoves and how nice they were. There was a pot of
something boiling on the stove and he put his hand right down on the
surface only an inch or less away and said it was not hot (the fact
that he kept his hand there for several seconds was a testament to
that). It looked like one of those radiant cooktops and he mentioned
something about magnetic induction. Could someone give us more info
on this? It sounds interesting and might make for a good topic to
introduce certain E&M ideas. Thanks.