I believe the answer is that induction is more efficient at getting heat into your food.
With electric, it heats up a coil that heats up your pan (and the air around it) that heats your food.
With induction, it skips the coil and simply heats the pan. The pans are specially designed to contain a heating coil in them which implicitly is closer to your food.
It also means the work surface tends to cool quickly (or never get hot in the first place), making it safer.
>The pans are specially designed to contain a heating coil in them which implicitly is closer to your food.
Just to note, you don’t need special pans to use an inductive stove. Any magnetic cookware will do, which includes cast iron and most stainless steel. As an intuitive rule of thumb, if a magnet will stick to the bottom, then it’s compatible.
Induction compatible cookware doesn't have a heating coil. They just need ferrous metal in them. They can be clad in aluminum, with a ferrous core etc. A cast iron pan works fine, and most stainless steel cookware is fine. It's just the cheap teflon stuff that's out of luck.
Copper and aluminum can be used as a cladding around the ferrous metal core just fine. I guess you could do the same with some of the ceramics/stoneware as well.
With electric, it heats up a coil that heats up your pan (and the air around it) that heats your food.
With induction, it skips the coil and simply heats the pan. The pans are specially designed to contain a heating coil in them which implicitly is closer to your food.
It also means the work surface tends to cool quickly (or never get hot in the first place), making it safer.