Direct electromagnetic transfer from the coil to the ferrous cookware itself, with no intermediate flame or resistive element losing heat to the surrounding air, roughly 84-90% of drawn energy reaches the food, versus roughly 65-74% for a resistive electric coil and only 32-40% for a gas burner. The clear efficiency benchmark for cooking energy in this catalog. Trade-off: needs compatible ferrous cookware (cast iron, steel, some stainless), draws a genuinely large instantaneous current, a real load-sizing factor for an off-grid system, and the induction electronics are sealed, specialist-repair only.
Note: Cost, carbon and footprint are rated against the other options for this same need, not in absolute terms.
No sizing or quantities: how much a technique yields, and how much a household needs, both depend on the build and the people, so the catalogue compares options rather than dimensioning them. It carries no bill of materials and no build sequence, and it is written for an oceanic, clay-soil climate (Normandy, France). Regulatory notes are indicative and need confirming locally.