INDUCTION STOVE WORKING PRINCIPLE PDF

Cooking properties[ edit ] An induction cooking surface boiling water through several layers of newsprint. The paper is undamaged since heat is produced only in the bottom of the pot Power and control[ edit ] Induction cooking provides fast heating, improved thermal efficiency , and more consistent heating than cooking by thermal conduction. Induction cooking is generally digitally controlled which provides precise control of the power and cooking temperature. This makes it possible to boil a pot rapidly, and then keep a pot just simmering.

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However, there are still a lot of misunderstandings and prejudices related to these cooking appliances. The principle of the induction stove working is not very complicated. If you can remember the basic principles of school physics curriculum you will easily understand how induction cooktop works. Induction Cooking Works Video What is induction? The operating principle of an induction cooker is based on the law of the electromagnetic induction discovered by Michael Faraday in In simple words the principle can be described as follows: the alternating magnetic field gives rise to the inductive current or to the altering electric field.

In case of cooking stoves the above-mentioned principle works as follows: Under the glass or glass-ceramic cooktop, there is a coil made of copper wire. When electric current goes through the coil it transforms into an alternating electromagnetic field which, in turn, creates the inductive current.

When the electrons move they emit heat which heats up the pan and the food inside of it. Advantages of induction as compared to ordinary electric and gas stoves Ordinary gas and electric stoves use heating less efficiently. All the rest is wasted heating up the air in your kitchen. The glass cooktop itself is heated up only due to the contact with the bottom of the cooking vessel.

That is why it never becomes very hot. Also, using the induction stove you will cook much quicker. Is induction cooking safe? Induction stoves are safe. The magnetic field created by them is not strong. It works so that it hardly penetrates into the bottom of the cookware. The magnetic field does not affect the food by any means.

The food is heated up by the hot bottom of the cookware. Nonetheless, though the induction stoves have passed all safety tests some people are still afraid of radiation hazards. In any case, if you want to avoid the undesired exposure dangers it will be reasonable not to spend too much time standing very close to a working induction stove. Another important safety advantage is that the coil will not start working if there is no cooking vessel on it which has a suitable size and is made of a suitable material.

Some induction stoves can even detect how full the cookware is, therefore, you will not be able to switch on the stove with an empty pan on it. To be suitable for induction cookers the cookware should have a certain diameter. As a rule, it should be no less than 12 cm or half the diameter of the heating plate. So, if you drop a coin or a fork on the cooktop nothing will happen.

The cooktop simply will not be working. Due to these properties, induction stoves are safe and economical. The cooktop will never work in vain or waste any energy. Even if you lift the pan for a few moments the special sensors will switch off the current. The cooktop is heated only due to its contact with the bottom of the cookware. Therefore, you will not burn your fingers if you accidently touch the cooktop.

This property is especially useful if you have small kids who often have accidents with hot stoves. Also, if you drop or spill something on the induction cooker it will not be burnt either.

In this regard, operating an induction cooker is much safer than using a gas stove or a traditional electric cooker. However, induction stoves also have their disadvantages Disadvantages of the induction cooktops Induction stoves are very expensive though some de luxe models of electric stoves can have the same price.

Induction stoves need special cookware. In theory, any cooking vessel with a ferromagnetic bottom will work with such stoves. However, a lot of seemingly suitable pans have a very thin bottom. The best option is a cookware with a thick magnetic bottom. Glass, ceramic or aluminum cookware is unsuitable for induction cooktops.

Most induction cooktops should not be placed over other appliances which have metal elements, though some makers have already dealt with this problem. Despite the described disadvantages the induction cookers are rather superior to other types of stoves by many characteristics. So, if you plan to replace your old stove consider buying an induction cooker. Even its high price will be justified by its useful characteristics and a long operating life.

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Induction cooking

Induction cooktops by Chris Woodford. Last updated: April 20, Cooking is one of the oldest of technologies—and for obvious reasons: humans would never have survived let alone thrived without perfecting the art of feeding themselves. The basic idea of cookery—heating food to kill bacteria and make something nutritious and tasty—is fairly prehistoric: "food plus fire equals cooked food" is roughly how it goes. In the 20th century alone, ingenious inventors came up with two brand new forms of cooking. One, the microwave oven , uses high-energy radio waves to heat food quickly and efficiently in a fraction of the time you need with a conventional stove.

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