An induction cooker uses induction heating for cooking. Usually a ferromagnetic or ferrimagnetic coated pot is placed above an induction coil for the heating process to take place. This type of hob (or, in American English stove top or cooktop) does not work with non-ferromagnetic cookware, such as glass, aluminum, and most stainless steel.
Induction cookers are faster and more energy-efficient than traditional hobs. Additionally, the risk of accidental burning is diminished since the hob itself only gets marginally hot (due to heat conduction down from cookware), allowing direct contact without harm. Also, no heat is lost to the air directly from the hob, keeping the kitchen containing the cooker cooler.
Since heat is being generated from an electric current induced by an electro-magnet, the range can detect when cookware is removed or its contents boil out by monitoring the resistance to the current. In theory, this creates additional functions, such as keeping a pot at minimal boil or automatically turning off when the cookware is removed.
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