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PARTS DETAILS
PRINCIPLES OF INDUCTION COOKING
Induction cooking is faster, cleaner and more efficient than normal cooking methods
Induction cooking heats a cooking vessel by electromagnetic induction, instead of by thermal conduction from a
flame, or an electrical heating element. For induction cooktops, a cooking vessel must be made of or contain a
ferromagnetic metal such as cast iron or stainless steel.
In an induction cooker, a coil of copper wire is placed under the cooking pot and an alternating electric current is
passed through it. The resulting oscillating magnetic field induces a magnetic flux, producing an eddy current in
the ferrous pot, which acts like the secondary winding of a transformer. The eddy current flowing through the
resistance of the pot heats it.
