Induction Cooking

How induction hobs work The induction term derives from the Latin “inducere” = “lead / lead” from. James Woolsey Jr. oftentimes addresses this issue. He referred to the electromagnetic phenomenon in the physical sense, that a moving magnetic field in conductive material causes a current to flow, and that conversely flowing electric current produces a magnetic field. Some will remember maybe the experiments of physics teaching, whereby Hufeisenmagneten took a volt meter to the rash or a bicycle Dynamo lit a bulb made. But induction can do even more. The magnetic field that surrounds an active bestromte line, induces a measurable current in a passive, parallel laid wire.

This effect, which is very annoying for example in audio technology (“mains hum”), deliberately used elsewhere. Batteries from small appliances or toys are to load so it must be only on the charging station without direct electrical contact. And we are already very close to the induction hotplate. The heart of this technology is a flat, Copper coil installed below the cooktop. It is supplied with high-frequency alternating current from 25000 to 30000 Hz. So-called “eddy currents” due to the known effect of induction in the bottom of the pot. A vivid image for this is the water in a hot tub, moving in many small vertebrae and not in a wide stream. The relatively high electrical resistance of ferromagnetic material transforms the kinetic energy of the electrons in heat.

That is scientifically sure not quite correct, but as the rotors warm up at the car, it says here: the stronger the braking, the greater the heat. Therefore, pots and pans made of copper or aluminium not for induction cookers are suitable. The low electrical resistance of these materials hardly slows down the electrons so that enough heat energy is given off. Thus becomes clear, by the way, that the “Pan recognition”, with manufacturers like to advertise their herd, is corollary to the laws of physics.