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Working Principle and Precautions for Using Induction Cookers
Question:
Working Principle and Precautions for Using Induction Cookers
Answer:
Induction cooktops generate current directly at the bottom of cookware through magnetic field induction, causing the cookware itself to heat up for cooking food, while the cooktop surface itself does not heat up.
1. Have strict requirements for cookware materials
· Cookware made of ferromagnetic materials must be used, such as cast iron pans and stainless steel pans (e.g., magnetic 430 stainless steel). This is because ferromagnetic materials not only have suitable resistance but also high magnetic permeability, which can efficiently concentrate magnetic field lines and greatly enhance the eddy current effect.
· Do not use non-ferromagnetic cookware or cookware with too low/high resistivity, such as copper, aluminum, glass, and ceramic. This is because these materials cannot effectively generate eddy currents, or the heat generated is insufficient for cooking. Some aluminum pots with a ferromagnetic metal sheet added to the bottom can also be used on induction cookers.
2. Does not generate heat itself, safe and efficient
· Since heat is only generated on the cookware, the induction cooker panel only heats up when heat is conducted from the cookware. After removing the cookware, heating stops immediately, and the panel cools down rapidly, making it relatively safe.
· It has extremely high thermal efficiency (usually reaching over 80%-90%), while the thermal efficiency of traditional gas stoves is only about 40%-50%. This is because it avoids the process of heat dissipation from the flame to the surrounding air.
3. Precise Temperature Control
· By controlling the on-off time ratio of high-frequency current (i.e., PWM pulse width modulation), the output power can be controlled very precisely, thereby achieving accurate temperature control.
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