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How Induction Cooking Works
Induction cooking uses high frequency (20-50 k hz)
magnetic energy to heat a ferrous metal pan when
it is placed over the induction coil. The induction
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such as paper, plastic, or non-ferrous metals like
aluminum, or copper. Thermal sensors under the
glass surface communicate with microprocessor
controls for pan sensing and turn-down.
Part One: Coil Produces Electromagnetic Energy
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element. The induction coil generates the magnetic
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Part Two: Pan Uses the Energy to Produce Heat
The second component is the ferromagnetic
cooking 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 cannot be used for
induction cooking.
When the proper type of pan is placed over an
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will cause the bottom of the pan to heat.
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created by the induction coil is applied to only the
bottom of the pan.
The contents of the pan are therefore heated more
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or a traditional radiant heating element.
By heating only the bottom of the pan, the
surrounding surface remains cooler than with
traditional cooktops.
Features:
• Easy
Cleanability: Cooktop cleaning is easier
since spills and splatters do not burn on the
cooktop, which is about 500°F vs 1200°F for
radiant.
• Control and Responsiveness Equal to Gas: This
induction cooktop gives instant control of the
amount of heat added to the cookware.
• Fast and Powerful: Providing an incredibly fast
boil time. 3700 w, 8.5 min. to boil vs 12 to 14 min.
for radiant and 14 to 16 min. for gas (18k BTU).
•
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: Induction technology
heats only the pan and its contents, not the
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Induction 83%,
Radiant 72%, and gas 38%.
NOTE
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element dies away to almost nothing at a distance of about one foot (30 centimeters). There is not even
trivial radiation from an induction cooktop, unless a long time is spent well within one foot of an operating
element.
Glass Cooktop Surface
Induction Coil
Testing Bottom of Pan with Magnet
Water
Glass Cooktop Surface
Induction Coil
Pan with Bottom of
Magnetic Material
Induction Fields
