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INTRODUCTION TO INDUCTION COOKING
Induction cooking uses high frequency magnetic energy to heat the cooking utensil when it is placed
over the induction coil. The induction
fi
elds have no affect on non magnetic surfaces such as paper,
plastic, glass, ceramic, or non ferrous metals like aluminum, copper etc.
When the proper type of pan is placed over the
induction coil and the coil is energized it generates
a
fi
eld of magnetic waves that cause the bottom of
the pan to heat.
An induction cooking system requires two key
components to operate.
The
fi
rst component is the induction coil or ele-
ment. This coil generates the magnetic induction
fi
eld needed for induction cooking.
Due to this increased ef
fi
ciency the contents of
the pan are heated more quickly than with gas
burners or traditional radiant electric and coil
elements.
Since the induction
fi
elds heat only into the
cooking utensil the surrounding surface remains
cooler than with traditional cooktops.
The second key component is the cooking utensil
or pan with a bottom constructed of material that
will attract a magnet.
If a magnet will not stick to the bottom of the pan it
can not be used for induction cooking.
Induction cooking is highly ef
fi
cient since the en-
ergy created by the induction
fi
elds is not wasted
by heating the glass and surrounding area of the
cooktop surface.
How Induction Cooking Works
