How does an induction hob work?

Induction hob uses electromagnetism to heat metal pots and pans to cook food inside the pans. Unlike traditional gas or radiant induction ranges, it does not use an open heat source for cooking, but instead only heats only a metal pan. This means that, with the exception of residual heat from the pan itself, the peak of the range will remain quite cool. This has many advantages, including safety and facilitating the surface cleaning over time. This is possible because the induction hob is able to heat only metals that can be magnetized, such as iron or steel. The traditional hob uses direct contact with the heat source to cook food. This means that heat is generated from an element, such as the gas burner, and the heat touches the pelvis holding food. The Lord warms up from the contact and heats the food inside. This method works well, but it can be ineffective because a certain amount of heat does not actually be transferred to the pot, but it is dispersed to the surfococation of the air.

The concept of induction hob differs from cooking with direct heat. The coil below the flat surface of the range is charged and generates a strong electromagnetic field. Mr. is charged with generated currents, causing to warm up and generate heat. The heat moves to food by leading from the bottom of the pelvis. The electromagnetic charge at no time causes warming nothing but the pelvis, including the hob.

Using induction means that generated heat is applied directly to food and there is no heat loss around. The only thing heated is the pelvis itself. This increase in efficiency allows the induction hob to heat food and fluids much faster than gas or radiant stoves.

One aspects of the induction hob is that the surface is never directly warmed up. This creates an environmental, which is much safer than the traditional peak. There is no risk of ignition of Elek fireA tromagnetic element and anyone who touches the area above the element will not be burned.

The induction surface plate can also be easier to clean than traditional. In addition to the fact that I do not have a burner plate, there is only a very little chance that the food will fall on the element and become a baked stain because there is no heat. The induction surface can also be cleaned immediately after use and during use, unlike other types of range.

One point that can exclude an induction hob from use in the kitchen is that all pans used must be made of ferromagnetic material. This means that they must be steel or iron. Other materials such as aluminum will not be heated on the induction hob.