Induction cooking

Induction cooking

Induction cooking heats a cooking vessel by magnetic induction, instead of by thermal conduction from a flame, or an electrical heating element. For nearly all models of induction cooktops, a cooking vessel must be made of or contain a ferromagnetic metal such as cast iron or stainless steel. Copper, glass and aluminum vessels can be placed on a ferromagnetic interface disk which functions as a conventional hotplate.

In an induction cooker, a coil of copper wire is placed under the cooking pot and an alternating electric current is passed through it. The resulting oscillating magnetic field induces a magnetic flux which repeatedly magnetises the pot, treating it like a lossy magnetic core of a transformer. This produces large eddy currents in the ferrous pot, which because of the resistance of the pot, heats it.


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