Induction hob and induction cooker

Induction hob and induction cooker: field

Individual induction hotplates or built-in induction hobs and free-standing induction cookers are now common in kitchens with upscale appointments. No wonder: they unite numerous advantages the various conventional stove designs such as classic electric cooker with cast hot plates, gas hob and electrically heated ceramic hob. The special feature of the induction cooker: Here are Heat pots and pans directly - The heat is generated directly in the bottom of the cookware.

How does an induction hob work?

Induction hob and induction cooker: cookware

A look under the glass ceramic plate: In the flat coil made of copper wire, a high-frequency magnetic field is generated. In the foreground you can see control electronics, LED displays and sensor buttons.

At first glance, induction hobs often look like common ceramic fields. Unlike there, however, the induction hearth is not an electric heating coil under the glass ceramic, but a flat coil of a thick copper conductor.

This coil flows in electric alternating current, This produces a magnetic alternating field whose field lines extend a little way beyond the glass-ceramic plate. If a pot or a pan is placed on the plate, the bottom of which contains enough ferromagnetic metal with a sufficiently high electrical resistance, the ground is excited by the alternating field and a field is also created in it - this process is called induction.

The field in the bottom of the pot is called eddy current because of the shape of its field lines. This eddy current heats up the bottom of the pot, because on the one hand there are electrical losses due to the resistance of the material, on the other hand losses due to the rapidly changing magnetization of the metal. These losses are delivered as heat to the ground and from there to the contents of the pot.

Suitable cookware

For induction cookers and induction hobs, cookware is suitable in which at least the bottom consists of ferromagnetic alloys with a high electrical resistivity. That's usually Iron alloys.

If you buy pots and pans new, you will usually recognize their suitability by a symbol on the packaging and embossed on the bottom. Older cookware that is not marked accordingly, but you can also easily check for a suitability: Sticks a normal permanent magnet on the ground, then good pot or pan for the induction technique.

Excluded is cookware made of aluminum or non-magnetic stainless steel as well as glass or ceramic. Here, the magnetic field does not provide sufficient electrical resistance.

Induction hob and induction cooker: cooker

With a logo like this or a corresponding note, the manufacturer declares the suitability for induction cookers and hobs.

Induction hob and induction cooker: induction

Whether pots are suitable for induction, you do not always look at them. In case of doubt, a permanent magnet is held to the ground - if it sticks, then the pot can be used.

It can be remedied in individual cases with adapter plates ferromagnetic steelwhich are placed on the hob and then put on the cookware. So you can continue to use expensive, rarely used pots such as an oversized soup pot. However, the advantages of an induction cooker are lost: As with the classic hotplate, the adapter plate is heated first and then its heat is transferred to the cookware via the physical contact, it heats up more slowly and there is heat loss. So that's really just a workaround, but it can save expensive new purchases on a case-by-case basis.

Advantages of induction hobs

Induction hob and induction cooker: cookware

An induction field is used to cook quickly and precisely. Ambitious hobby chefs appreciate this as well as professionals.

Cooking with induction is not very popular for nothing. Here are the key benefits:

Induction hobs are very energy efficient. This is partly due to the fact that pots and pans are heated directly. So there are no losses because the heat has to be transferred from a previously heated plate to the pot. For another induction cookers very fastbecause there are no waiting times for heating the plate.

The heat can be controlled very precisely as with the gas stove, the stove reacts immediately to changes. That is why professionals and ambitious hobby chefs especially appreciate this technique.

The cooking surface itself stays cool. It is only heated by the fact that heat radiates back from the cookware. The resulting temperatures are not sufficient to burn in food leftovers. That's why induction fields are too easy to clean, Incidentally, this can look quite different if you use one of the mentioned adapter plates!

A forgotten switched-on hotplate? With induction no problem, because the induction field switches off automatically, if there is no pot on it. Even if children play around unobserved on the hob, the danger is far smaller than the classic stove.

Disadvantages of induction hobs

Induction hob and induction cooker: field

This is basically the only disadvantage that makes itself felt in everyday life: cookware made of non-ferromagnetic materials does not work with induction. The inherited set of aluminum pots, for example, must be on the old part.

The comfort, the speed and the precision of the induction technology you have to buy with a few disadvantages:

The most important, as already mentioned, is that only suitable cookware can be used. You can not use aluminum, stainless steel, glass or ceramic vessels for cooking without further ado.

Sometimes people warn against the resulting electromagnetic fields, Worries about that, however, are largely unfounded. The alternating field of an induction cooking station oscillates at 20 to 100 kHz. This is far from sufficient to heat water and thus also human tissue. By comparison, microwave ovens work with waves of just under 2.5 GHz, which is about one hundred thousand times the frequency. The pacemakers that are actually theoretically affected are usually too far away from the hob to be affected, but you should still use them as a precautionary measure Heed the manufacturer's warnings and in any case keep a sufficient distance.

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Video Board: Experiments in Induction Cooking