Browse Month

July 2015

How do Induction Cooktops Work?

Cooking is one of the oldest of technologies and for an obvious reason humans would never have survived without perfecting the art of feeding themselves. The basic idea of cookery is heating food in order to kill bacteria as well as to make something tasty. It is evident that food plus fire equals to cooked food. Induction cooking has been around for decades, in view of the fact that it is any cooking process, which utilizes the process of induction heat. Induction is a heating process that uses electromagnetic fields to heat the cookware instead of the heating element itself. Ideally, induction cooking is a completely new different method of cooking which is different from all other cooking technologies such as gas and other electrical Cooktops. As a point of fact, induction Cooktops comes in diverse sizes, which include single-burner, double burner, four burners just to mention but a few. This kind offers the best cooking experience and above all saves a lot of time. Unlike the conventional style of cooking, induction cooking does not produce flame while cooking.

Induction heating is the progression of heating an electrically conducting metal object by an electromagnetic induction. Induction Cooktops are also more efficient because the heat that is generated inside the base of the pan uses less electricity as compared to conventional electric Cooktops. In essence, they are easy to clean in view of the fact that the flat glass surface has no gaps that collect spilled food as well the food does not get burned onto the surface. Induction Cooktops are quicker to control and they are more precise. Given that, cooking is the application of heat to food, induction Cooktops play a vital role more especially when responding to temperature adjustments. However, cooking has therefore consisted in generating considerable heat in a way that makes it easy to transfer most of that heat to an expediently placed cooking vessel.

In an induction heater, the cooking vessel itself is a part of the heat generating device. Heat is transferred to cooking vessels through physical contact whereby a considerable amount of heat energy is lost. As a point of fact, induction Cooktops make use of the heating effect of electric machines. Induction Cooktops comprises the following parts.

  • Ceramic Cooktops
  • Control and timer circuits
  • Power supply circuits
  • High frequency oscillator
  • Specially premeditated induction coil to generate an electromagnetic field

 

An induction Cooktop have a high-frequency electromagnetic coil that produces a strong heat frequency electromagnetic field. In reality, this coil is powered by a high-frequency oscillator. This coil is just placed beneath the cooking vessel to generate heat with the metal due to Eddy current as well as Magnetic Hysteresis. Eddy current is a current that flows back and forth as the magnetic field alternates.

There are three types of Cooktops available in the market, which include Gas, Electric as well as Induction. Gas Cooktops has a burner on top as well uses gas to burn a flame that is used to cook food. Consequently, electric Cooktops has a coil that in most instances heats up due to confrontation when current passes through it. It uses electricity in order to generate heat and cook food. Unlike other cooking methods, induction Cooktops uses electricity based on the magnetic property of steel that directly heat the cooking vessel. This type is considered as the most efficient that reduces the possibility of injuries while cooking.

The pros and cons of Induction Cooktops include the following.

Pros

  • Induction Cooktops heat faster and distribute heat more evenly.
  • They are completely safe as they heat only when a steel or iron element comes in contact.
  • They are easier to clean.
  • Efficient in terms of energy use.
  • Come with programmable temperature controls.
  • No heat wasted as it cools quickly as one shuts it down.

Cons

  • Can only be used with steel or iron utensils. Thus, the kitchen has to be accustomed accordingly.
  • They are normally more expensive than regular Cooktops.
  • Can be used only with flat surface utensils.
  • Inadequate power supply can stop cooking.
  • Will not work at all for some Indian food like Chapatti.
  • Some people observe that the heating is localized and mostly happens at the center of the utensil. This makes it important to put the right sized utensil on an induction cook-top and oversized ones should not be used.

Apparently, induction Cooktops work with any cooking metal due to advanced technology. The current technology induction cookers require all the countertop cooking vessels. Since induction Cooktops use electromagnetism, certain materials used which alternates with magnetic field absorbs the energy and heats up the food. Inside the material, electrical energy is converted to heat, which is transferred to the food inside the pan. Essentially, induction Cooktops are a tight spiral of cables usually made of copper. According to Association of Home Appliance Manufacturers, Induction Cooktops remains a niche market in view of the fact that this model enabled the current in the pans to flow faster by producing heat that is essential while cooking. Therefore, Induction Cooktops have the following characteristics that are based on the heat of the food.

  • An induction cooker appears much the same as any other ceramic Cooktops, usually with divergent zones whereby pots and pans can be placed.
  • Inside each cooking zone, there is a coil of metal. When you turn on the power, a blinking current flow through the coil and produces an invisible magnetic field above, below, and all around it. Unless there is a pan on the cooking zone, no heat is produced: the cooking zone remains cold.
  • Placing a pan on the cooking zone and the magnetic field produced by the coil penetrates the iron inside it.
  • The magnetic field induces whirling electrical currents inside the pan, turning into a heater.
  • Heat from the pan flows directly into the food or water inside it by conduction.

In conclusion, the relatively high initial purchase cost of an Induction Cooktops is not an issue since efficiency as well as effectiveness is the most essential factor to consider.