Induction cooking involves an alternating magnetic field in a coil underneath a smooth glass/pyrex surface. This alternating field induces eddy currents in an iron pot placed on the hob. In turn, these currents (due to Joule heating) cause the pot to directly heat up and the contents within them.

The actual glass/pyrex surface heats up as a result of contact with the hot pot. Often, induction hobs have a fail-safe whereby you can only turn on a heating ring when a pot is placed onto it (unlike a typical electric/gas hob). In this sense, it cannot be heated/kashered at full temperature in the same way that an electric/gas hob can be - the glass surface of an induction hob is indirectly heated by the pot.

Is there a procedure to kasher such a surface for Pesach bearing in mind the Ashkenazi stringency not to kasher glass on Pesach?

  • The concern with glass is the inability to effectively perform hagolah on it. Libun is tstill possible. Most kashrus agencies suggest turning the burners on high for an extended period of time, and then covering the space between the burners (since it can't be kashered, though why this is so eludes me). Mar 29 '15 at 12:15
  • @IsaacKotlicky I will edit my post to include that some induction hobs can only be turned on when a pot is placed on it. In this sense it is unlinke an electric/gas hob.
    – bondonk
    Mar 29 '15 at 12:18
  • So why not place a metal plate or somesuch on the burner to activate it for kashering? if the metal gets hot enough for libun, the glass al achas kama vekama? Mar 29 '15 at 12:40
  • There is still the issue of kashering glass for ashkenazim. Also, induction hobs only work with iron pots, would you need a koshered iron pot to do this?
    – bondonk
    Mar 29 '15 at 12:43
  • Not a clue. Why not a flat plate of iron on the burner itself? I've never used induction tops personally, so this is unfamiliar ground to me... Mar 29 '15 at 12:44

I don't understand these answers. Surely the basis of kashering is to bring the item to a temperature above that that it experiences when cooking. As the glass top only receives heat indirectly (from the pot above), it never reaches a particularly high temperature and therefore does not need hagolah or libun. Or have I misunderstood this.

  • Hi! Welcome to Mi Yodeya. I recommend the tour, so you see how this site works -- it's different from other sites you may be accustomed to. For example, the spot where you posted is reserved for answers to the original question, and is not for comments/questions on other posts. If you intended this as an answer (that in fact one need kasher such a surface), then that's fine, but then you should probably word it as such.
    – msh210
    Mar 11 '16 at 18:34

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