How does an induction hob work?

Under the cooking surface there is an electrical coil that creates a magnetic field and the induction current generated excites the molecules in the vessel ( so long as the vessel is made from a ferrous/magnetic material), which in turn directly heats the cookware.

Unlike other forms of cooking, heat is generated directly in the cooking vessel, as opposed to being generated in the stovetop by electrical coils or burning gas.

Induction cookers are faster and more energy-efficient than traditional electric hobs. They allow instant control of cooking energy similar to gas burners. Because induction heats the cooking vessel itself, the possibility of burn injury is significantly less. You will never have to scrape off any burnt on stains. There are no flames or red-hot electric heating elements as found in traditional cooking equipment.