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Unlikely to conventional cooking systrems on a induction stove the heat would be produced directly in the pot's bottom. The glass-ceramic plate works only as the cookware's standing area, but not for heat transfer. An induction generator (inverter) converts the 50Hz mains voltage into a high-frequent with ca. 25'000 Hz.
In a copper-coil, called "inductor", this high-frequent power produces a alternating magnetic field. This magnetic field makes the electrons in the cookware's ferromagnetic bottom move, what's producing the warming.
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Schematic representation of inductive cooking
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Schematic structure of a induction unit
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There's a simple trick to check, if your cookware is induction capable: if a magnet keeps sticking on the cookware's bottom it's suitable for cooking induction.
Your benefits on inductional cooking
» ENERGY SAVING
No energy will be lost if a small pot is upon a big induction area, because the warmth is only produced in the bottom of the pot. If no pot is on the cooking place, the magnetic field is automatically switched off and the power of the stove goes back to a minimal energy taking stand-by.
» SPEED
No preheating of the cooking place, because the warmth would be produced in the cookware's bottom directly. In addition the boiling time is much shorter than on a stove with cooking places running by gas.
» WORKING CONDITIONS
There's nearly no danger of burns, bedause the glass-ceramic plate is not heated. Only the warmth of the upstanding pot makes the cooking place going warm.
The for the cook constituting undoe burdon of thermal radiation is reduced on a minimum. The percental accurate power setting makes a bain marie spared and prevents of parboiling and boiling over of food.
Manufacturers of pots and induction stoves call this the 3rd generation of stoves and push forward the market with new developements.
Induction stoves have to be certificated against sparks, technical safety and harmonic limits. Adapted cookware is available and its using is almost useful because of the structure of the cookware's bottom the parboiling and heat distribution. For example a layer of aluminium in the bottom makes a homogenously warmth distribution.
If you want to test the how's the cooking on an induction stove, please call your supplier. Gladly we advice you and looking forward for your call.
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