SOI 05.09 FV
6/36
599 71 58-20
2 -
GENERAL INFORMATION
2.1 - COOKING USING A MAGNETIC INDUCTION HOB
In magnetic induction cooking, the heat of the hotplate is transmitted directly to the pan, in very few seconds
and using induced current. The hob itself remains relatively cool.
The high-power, high-frequency induction current is generated by an electronic circuit connected to a coil,
and generates heat that is transmitted directly to the pan.
When the pan is removed from the cooking zone, the hotplate cools immediately, as the pan no longer
absorbs the induced heat generated by the magnetic field.
The electronic control system detects the presence of the pan by measuring the impedance; when no pan is
detected on the hotplate zone, the generation of the magnetic field is interrupted.
This method of cooking offers numerous advantages. Heat dispersion is significantly reduced, and it is no
longer necessary to install a ventilation grille in the kitchen. There is no danger of scalding, nor any worry
about the possibility of having left the gas outlet on. In addition, the hob does not switch on unless there is a
pan of sufficient dimensions on the hotplate zone.
Using this technology, the method of cooking is very similar to that of a gas hob.
1
- Coil generating a high-frequency magnetic
field, connected to electronic circuit.
2
- The magnetic field penetrates into the
ferrous (magnetic) material of the pan,
causing the current to circulate and thus to
generate heat.
3
- The heat generated inside the pan is
transmitted to the food.
4
- There is no magnetic field outside the
perimeter of the pan, and when it is
removed from the hob the electronic circuit
detects that the hob is empty. When this
occurs, the generation of the magnetic
field is interrupted and the production of
heat inside the pan is interrupted
instantaneously.
Fig.
1
Figure 2 (opposite) shows a curious phenomenon.
Only the part of the egg in contact with the pan is
heated, because the magnetic field has induced the
current (and therefore the heat) only on the area
covered by the pan itself.
Fig.
2
