How Induction Stove Works and advantages

Heard about this from my colleague very recently….. lot of advantages with Induction cookware…. lets understand how it works and the advantages over Gas cooking…..



1. Electric current

A magnetic field is generated by a 240-volt, 20-to-30-amp, 20-to-75-kHz-frequency electric current from a 40- or 50-amp breaker through a copper coil.

2. Magnetic field

The magnetic field acts as a bridge, linking the electric current in the copper coils with eddy currents induced in ferromagnetic cookware.

3. Eddy currents

Magnets pull otherwise randomly distributed electrons in a consistent direction. The magnetic field sets the pan’s electrons into organized motions known as eddy currents. The currents generate heat in the pan walls.

4. Joule effect

Resistance to electron flow is higher in the cookware than in copper. Increasing the resistance raises the heat, as James Prescott Joule demonstrated in 1841. The skillet, to a physicist, is merely an impedance.

5. Hysteresis

The intermolecular friction and heat made by the IGBT result from a process called hysteresis. Both hysteresis and eddy currents generate heat in the cookware. Attempts to determine which process plays the more important role have been known to cause screaming arguments between induction-cooktop engineers.

Induction cooktops generate heat in the cookware itself. The processes described at right are a more efficient alternative to heating by a flame or a resistive electric coil. Ninety percent of the heat made by induction reaches the food—on an electric range, 65 to 70 percent goes to the food; for gas, it’s only 40 to 55 percent.

Induction offers the following benefits and performance advantages:

Faster. Because energy is directly transferred within the pan metal, cooking on an electric induction range is extremely fast – even faster than gas. In the foodservice industry time is money, and a faster cooking surface results in shorter preparation time. And we all know what that means … increased profits!

Safer. Electric induction cooktops are much safer than gas or other electric surfaces, since there is no open flame, red-hot coil or other radiant heat source to ignite fumes or flammable materials.

Cleaner. With no grates or grease catch to worry about, clean up is a breeze. Just use a damp cloth and wipe over the flat, easy-to-clean surface.

Cooler. Traditional gas or electric ranges waste up to (and usually more) than half the heat they generate. The waste heats the kitchen instead of the food and contributes massively to structural cooling costs. With an electric induction range, almost no ambient heat is produced, since all the heat is being generated in the pan itself.

Cheaper. Induction cooking is far more energy efficient than gas or traditional electric ranges. In fact, when using an electric induction cooktop, 90% of every dollar you spend on energy goes right where you want it – in the pan! Gas delivers only 55% to the pan and traditional electric about 65%. In addition, when you remove the pan from the induction cooking surface, the induction cooktop immediately goes into standby mode, which uses almost no energy whatsoever.


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