Unlike many green building products, the term “energy effcient” may not be the No. 1 selling point for induction cooktoops. While these appliances are indeed efficient, it’s their superior cooking capabilities that likely will be what seals the deal with most home buyers. boasting energy efficiencies higher than gas and electric along with precise temperature control and myriad safety features. The challenge, however, is a familiar one: Though popular in Europe for some time, induction technology is still largely foreign to many Americans. HOW THEY WORK.  Traditional electric or gas cooktops transfer heat from the burner to the pot and then to the food. With induction, magnetic coils under-neath the smooth ceramic surface generate an electromagnetic frequency. This frequency stimulates molecules in ferrous-metal pots and pans ( such as cast iron ) that generate the heat that cooks the food. The process transforms the pot- rather than the burner – into the heating source, so less heat is lost in transfer. As a result, induction cook tops are roughly 87 % to 90 % efficient, compared to about 50 %  for gas and around 60 % for electric. Whats more, in most units, the magnetic coils under the surface only react to the size of the pot on top of it. Just one more example of how you can make your home more Green and put more Green in your pocket.