Induction cooker

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And you can see more from flat nose plier antique bedroom sets and bedding sets Diamond Cutting Blades Cut Off Tool Cup Grinding Wheel de walt tools cement power trowel Combination Tool Kit Induction Stove (Top View)An induction cooker uses induction heating for cooking. This heat is the result of magnetic field hysteresis loss. A conducting pot is placed above an induction coil for the heating process to take place. This type of cooktop does not work with cooking vessels that are constructed from non-magnetic materials (e.g., aluminum or glass) . Unlike alternatives such as electric hotplates and open-grills, an induction cooker creates no heat; only the vessel used for cooking is heated.Induction cookers are faster and more energy-efficient than traditional cooktops. Unlike traditional cooktops, the pot itself is heated to the desired temperature rather than heating the stovetop, reducing the possibility of injury. Skin can be burned if it comes into contact with the pot, or by the stovetop after a pot is removed. Unlike a traditional cooktop, the maximum temperature in the system is that of the pot, which is much less capable of causing serious injury than the high temperatures of flames or red-hot electric heating elements. The induction cooker does not warm the air around it, resulting in added energy efficiency.Since heat is being generated from an induced electric current, the range can detect when cookware is removed or its contents boil out by monitoring the voltage drop caused by resistance in the circuit. This allows additional functions, such as keeping a pot at minimal boil or automatically turning off when the cookware is removed.Contents1 Benefits 2 Drawbacks 3 Economic and environmental considerations 4 Common usage 5 Heat generation 6 Early production 7 Vendors 8 See also 9 External links // BenefitsInduction Stove (Side View)This form of flameless cooking has some advantages over conventional gas flame and electric cookers as it provides rapid heating, improved thermal efficiency, greater heat consistency, plus the same or greater degree of controllability as gas.[citation needed] In situations in which a hotplate would typically be dangerous or illegal, an induction plate is ideal as it creates no heat itself.The amount of time that it takes a pot to boil depends on the power of the induction cooktop. Thus, the time can be from three minutes for 3600 watt induction stove tops, to around ten minutes for 1200 watt ones. However, boiling water is a process largely dependent on the amount of water; the speed benefits of induction cooking are most often seen when stir-frying: a thin pan with 3 tablespoons of oil may heat up to stir-frying temperature in as little as 10 seconds.Induction cookers are safer to use than conventional stoves because there are no open flames and the "element" itself reaches only the temperature of the cooking vessel; only the pan becomes hot. Induction cookers are easier to clean because the cooking surface is flat and smooth, even though it may have several zones of heating induction. In addition, food cannot burn onto the cooking surface as it is not hot.DrawbacksInduction cookers have some drawbacks. For example, cookware must be made of ferrous materials; they do not work with non-magnetic materials, such as aluminum, glass or ceramic.Since the heat up time is almost instantaneous, cooking with thin-bottomed pans requires additional attention to avoid burning food. The temperature is controlled by switching on and off the magnetic field, rather than changing its intensity. Hence, the cookware heats up and cools rapidly, causing temperature extremes. An induction cooker works well with a flat-bottomed pan. Curved pans, such as woks (despite companies selling 'induction compatible' ones), require a curved surface Chinese Style Induction Cooker.Pans placed on an induction cooker must contain oil or a liquid to absorb the heat; otherwise, the rapid increase in temperature will cause food to burn. Anyone with a pacemaker or defibrillator should not use one of these stoves as it may cause complications with such electrical devices.Also, induction cookers are on average more expensive than electric cooktops.Economic and environmental considerationsInduction cookers are getting popular and less expensive than traditional cookers. According to the Department of Energy, the efficiency of energy transfer for an induction cooktop is 84%, versus 71% for a smooth-top non-induction electrical unit, for an approximate 20% savings in energy for the same amount of heat transfer.[1] See Table 1.7 of the DoE reference.There are cheaper single-induction-zone cooktops available largely from Asian suppliers. This is due to Asia's more densely populated cities, therefore making this type of induction cooker popular where living space is at a premium.[citation needed] Single-zone induction cookers are available only in few in retail outlets in North America,...(and so on)


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