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8. INDUCTION WORKING PRINCIBLE
Operating principles:
Induction hob heats directly the cooking vessel as a feature of its
operating principles. Therefore, it has various advantages when compared to other hob
types. It operates more efficiently and the hob surface does not heat up.
Advantages of Induction Cooking
Fast cooking:
Heat is generated directly in the vessel thanks to the induction technology.
Heating without losses:
Energy is transferred by the magnetic field to the vessel directly. But
at gas cooker or vitroceramic hob energy is firstly transfer to heating energy and then this
energy is transfer to the vessel.
Safety:
Induction hob is equipped with superior safety systems that will provide maximum
usage safety. Surface of hob is cooler than the other type of hobs. Because surface is heated
up just because of vessel not any other heating source. Also there are thermal sensors to
measure surface. These sensors protect vessel from fire.
Pan detection:
In induction cooking, only the area covered by the vessel on the relevant
cooking zone is energised. Vessel's bottom is recognised by the system and only this area is
heated automatically. Cooking stops if the cooking vessel is lifted from the cooking zone
during cooking
8.1 INDUCTION CONTROL SYSTEM:
High frequency and sinusoidal current flows through coil and this current generates
magnetic field. Eddy current is generated at the bottom of the vessel because of magnetic
field. Finally the vessel is heated up by this eddy current.
After mains voltage is rectified, converter gives high frequency current to the induction coil
according to switching frequency. (see figure1).
