Induction cooktops use magnetic power, wires, resistance and high frequency lines to fry eggs at warp speed. Here’s how they work.
1. Electric current
A magnetic field generated by a 240-volt, 20-amp-to-30, from 20 to 75 kHz frequency electric current from a 40- or 50-breaker amp through a copper coil.
2. Magnetic field
The magnetic field acts as a bridge, linking the copper coil currents in the eddy currents induced in the ferromagnetic cookware.
3. Eddy currents
Other magnets distributed randomly pull electrons in an appropriate direction. From the frying pan set into motion of electrons of the organization known as eddy current. The flow of heat generated in the pan wall.
4. Joule effect
Resistance to electron flow is higher in comparison with copper cookware. Increasing resistance heating, as James Prescott Joule proved in 1841. The pan, to a physicist, merely an impedance.
Friction between molecules and heat-IGBT result from a process called late. Both hysteresis and eddy current generates heat in the cookware. Efforts to determine the important role than has been known to cause debate among engineers shouted touch-cooktop.
Induction cooktops generate heat in the cookware itself. The process is described on the right is a more efficient alternative to heating by a flame or a resistive coil. Ninety percent by induction heating of food reaches across a wide range of electricity, 65 to 70 percent goes to food; gas, it is only 40 to 55 percent.