12
EN
pot
eddy currents
ceramic plate
magnetic field lines induction coil
Features
• 9 levels of power settings
• 9 levels of temperature setting
• large LED display
• function of locking the controls (Lock) - child lock
• setting the switch-off timer
• simple operation
Induction heating principle
The induction cooker operates on the principle of electromagnetic
induction. The voltage converter in the cooker electrical circuit converts 50
Hz alternating current to a high-frequency direct current of 20 to 40 kHz.
The rectified electric current passes through the induction coil. When a
metal container is placed on a ceramic plate with an induction coil under
it, a strong magnetic field is created. The magnetic field currents pass
through the bottom of the metal container - thus generating numerous
eddy magnetic currents inside the bottom of the pot.
These eddy currents heat the bottom of the pot very quickly.
Drawing of the principle of induction heating
The main advantage of induction heating is the elimination of heat transfer
losses, because the bottom of the metal container is heated directly. If you
use electric cookers with hotplates or ceramic hob, the hotplate or hob
will always be heated first and only then will this heat be transferred to the
bottom of the pot. This transition is a source of high heat loss, especially
if the bottom of the pot and the plate do not fit exactly together (there is
an air gap or burnt food between the two surfaces). In contrast, induction
heating heats the bottom of the pot much faster, so cooking takes place
faster with significantly less electricity consumption.
Advantages of cooking on an induction cooker
• High-performance cooking with energy savings - thermal efficiency is
more than 98%.
• Checking the operation of the appliance with a large-capacity
microprocessor - simply cook, fry or heat any type of food.
