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Introduction to Induction Cooking
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
fi
elds have no affect on non magnetic surfaces
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
The
fi
rst component needed is an induction coil or
element. The induction coil generates the magnetic
fi
eld needed for induction cooking.
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 can not be used for induction
cooking.
When the proper type of pan is placed over an
energized induction coil, a
fi
eld of magnetic waves
will cause the bottom of the pan to heat.
Induction cooking is very ef
fi
cient. The energy
Glass Cooktop Surface
Induction Coil
Testing Bottom of Pan with Magnet
Water
Glass Cooktop Surface
Induction Coil
Pan with Bottom of
Magnetic Material
created by the induction coil is applied to only the
bottom of the pan.
The contents of the pan are therefore heated more
quickly than they would be if heated by a gas
fl
ame or a traditional radient 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 give you 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).
Effi cient performance
•
―
Induction technology
heats only the pan and its contents, not the
kitchen. Ef
fi
ciency ratings are: Induction 83%,
Radiant 72%, and gas 38%.
Induction Fields
Note:
There are no health risks associated with the use of this cooktop. The RF
fi
eld from an induction
element dies away to almost nothing at a distance of about one foot (30 centimeters). You will not receive
even trivial radiation from an induction cooktop unless you spend a long time well within one foot of an
operating element.
