Principle of Induction
When an induction element - also called: ’heating
zone’,or simply: ’a coil’- is switched on, the
appropriate utensil is used, and a desired level of
heating power selected, the electronic circuit unit
(’induction generator’ or ’inver ter’) powers up the
induction coil which creates a magnetic field. This
magnetic field continuously changes in ter ms of
frequency and intensity, and this creates induced
currents in the bottom of the utensil and
ultimately results in heat. The heat is transferred
directly to the food being cooked.
Thus, induction heat makes the utensil a direct
source of heat, featuring high level of efficiency
with extremely low energy loss and unparalleled
heating level control.
With induction cooking there is ver y little ’heating
iner tia’. Induction cooking elements do not
incor porate a heat generating element - unlike
convectional electric rings, halogen or radiant
elements etc. - therefore, heat levels can be
changed ver y quickly.
Energy efficiency for induction is within range of
90-95%, compared with 55-65% for conventional
and radiant element, or 45% - 55% for gas
fueled bur ners. The energy efficiency contributes
to substantial energy savings, both beneficial to
the owner as well as the environment.
Induction cooking elements are sensitive to the
utensil type being used:
- if there is no utensil placed on the coil, or if the
utensil is not of induction grade, there will be no
power emitted by the coil;
- if the utensil is placed par tially on the coil, or if
it is smaller than the coil, the inter nal sensors will
reduce power to the coil;
- if the utensil is fully removed from the coil, the
power output will be instantaneously reduced to
’0’ (zero) and, eventually, the controls will tur n the
element off after a minute, unless the utensil is
retur ned back onto the coil.
When compared to the other methods of cooking,
induction cooking has a ver y low level of ambient
heat, Thus makes cooking more pleasurable, with
a reduced need for ventilation.
Finally, the vitroceramic glass as a cooking
surface barely becomes hot and this makes
cleaning much easier.
~
inver ter
induction coil
induced currents
For a proper choice of utensils, please refer to ’Utensils for Your Induction’
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