The induction uses electricity, which generates a small magnetic current and leads to friction within the pot. Then, that friction is what makes heat.
Induction is believed to be a rather efficient way to bring heat to your food since almost all the used energy is transferred directly to the pot’s base, not similar to that of cooking on electric coil or gas.
Pressure cookers on induction’s mechanics
The unique ability of the induction cooking is that it can bring the pressure cooker, or pan’s base, to searing heat immediately while the lid and edges are kept enough cool to touch. That is the efficiency of a by-product that is able to work against the pressure cooker as well.
The pressure cookers give pressure on the induction at its highest setting that reach pressure very quickly so that they can trap excessive air inside (which means shorter time for pressure) rather than that of the gas or electric cooktops. To be more precise, the maximum temperature which can be obtained inside a pressure cooker including steam, air, and water is less than that achieved by a cooker which only has water and steam.