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BABIN Technologies:
Kinfra Techno Indusrial Park,
Kakkancheri,Calicut,
Kerala, India, Pin: 673 634,
Tel: +91 494 2400440/41

Induction Cooker Error Codes

Bajaj Induction Cooker Error Cods

Glen Induction Cooker Error Codes

Morphy Richards Chef Xpress Induction cooker Error Codes

Redfyre Frigidaire Induction cooker Error Codes

Frigidaire Induction Cooker Error Codes

Spring USA Induction Cooker Error Codes

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iBELL Induction Cooker Error Codes

Whirlpool Induction Cooker Error Codes

Electrolux Induction Cooker Error Codes

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TCL Induction Cooker Error Codes

Whirlpool Induction Cooker Error Codes

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Usha 8 Induction cooker Error Codes

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Cello Induction cooker Error Codes

Champion Induction cooker Error Codes

Chef Pro Induction cooker Error Codes

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Bajaj Induction Cooker Error Cods

Bajaj Induction Cooker Error Code E0

 ensure pot or pan is placed correctly

Bajaj Induction Cooker Error Code E1 

the circuit has malfunctioned

Bajaj Induction Cooker Error Code E2 

the temperature sensor is opening circuit or short circuit

Bajaj Induction Cooker Error Code E3 

the voltage is higher (140 - 160V) for 3 seconds

Bajaj Induction Cooker Error Code E4

 the voltage is lower (80 - 100V) for 3 seconds

Bajaj Induction Cooker Error Code E5 

 the cooktop surface temperature is too high

Bajaj Induction Cooker Error Code E6 

 Internal electronic temperature is higher than normal for 3 seconds

Bajaj Induction Cooker Error Code E7

 Internal electronic temperature sensor is opening circuit or short circuit

Glen Induction Cooker Error Codes

Glen Induction Cooker Error Code E1

 Plate surface temperature sensor open.
ontact the supplier or go to a qualed ervice center.

Glen Induction Cooker Error Code E2 

IGBT temperature sensor open. ontact the supplier or go to a qualified ervice center.

Glen Induction Cooker Error Code E3 

Abnormal supply voltage; voltage too high. Check power supply. Power on after power supply is back to normal.

Glen Induction Cooker Error Code E4 

bnormal supply voltage; voltage too -low. Check power supply. Power on after power supply is back to normal.

Glen Induction Cooker Error Code E5 

Plate surface temperature sensor short-circuited: empty pot/pan heating leads to too high temperature. Please wait for some minutes until the unit cools down. Please check pot/pan.

Glen Induction Cooker Error Code E6 

Fan failure: Air intake/exhaust ventblock. Contact the supplier or go to a qualified service center. Clean the vent after the unit cools down, then can restart.

Glen Induction Cooker Error Code E7

 Coil panel is not connected well, circuit malfunction. bontact the supplier or go to a qualified ervice center.

Glen Induction Cooker Error Code E8

INo pot/pan on the plate. Non-usable pans  on the plates. Put suitable cooking Utensils on the plates.

Morphy Richards Chef Xpress Induction cooker Error Codes

Morphy Richards Chef Xpress Induction cooker Error Code  E6

 The appliance has overheated. Check if the air outlet is covered. If so, remove the object covering the air outlet and let the appliance cool down. If the air outlet is not covered check if the fan is working. If the fan is not working contact your nearest service centre.

Morphy Richards Chef Xpress Induction cooker Error Code  E3, EA 

The cooking plate has overheated. Switch off the appliance and unplug it. Switch on again after so minutes.

Morphy Richards Chef Xpress Induction cooker Error Code  E7, ES 

Unstable voltage in power network. (Check the inlet voltage.

Morphy Richards Chef Xpress Induction cooker Error Code  Ei, E2, E4, ES, Eb 

Protection against abnormality of internal sensor inside the induction cooker. Restart or pre-heat the unit.

Morphy Richards Chef Xpress Induction cooker Error Code  E9 

Cookware material or size is not matching. ry with a steel or iron base cookware vhich has a base diameter larger than 12CM.

Redfyre Frigidaire Induction cooker Error Codes

Redfyre Frigidaire Induction cooker Error Code H WARNING

 e hob's surface remains hot.
Make sure correct zone setting has been selected.

Redfyre Frigidaire Induction cooker Error Code E4

 This error message is displayed if one or both of the hob lids are down when the induction burners are activated. The hob turns itself off after a short pause.
 Lift lids to continue.

Redfyre Frigidaire Induction cooker Error Code E2 

This error message is displayed if a hot pan is placed on top of the touch controls.
signal.
Leave the hob to cool to clear the error"

Frigidaire Induction Cooker Error Codes

Frigidaire Induction Cooker Error Code  EC

 Blower seized/blocked
Contact Support

Frigidaire Induction Cooker Error Code  E1 

Open-circuit failure of main temperahut 'sensor
contact Support.

Frigidaire Induction Cooker Error Code  E2

 Shorting failure of main temperature sensor
 contact Support.

Frigidaire Induction Cooker Error Code  E3 

Higher temperature of main temperature sensor.
Wait a moment and press the "ON/OFF" button when the temperature of the cooker becomes normal, the induction cooker will operate as usual.

Frigidaire Induction Cooker Error Code  E4

 pen-circuit failure of auxiliary emperature sensor
ontact Support.
Contact Support."

Frigidaire Induction Cooker Error Code  E5 

Shorting failure of auxiliary temperature sensor
 Contact Support.

Frigidaire Induction Cooker Error Code  E6 

Higher temperature of auxiliary temperature sensor
Wait a moment and press the "ON/OFF" button when the temperature of the cooker becomes normal, the induction cooker will operate as usual.

Frigidaire Induction Cooker Error Code  E7

 Lower Voltage Turn "OFF" the cooker, when the voltage become normal turn ON the cooker, it will operate as usual.

Frigidaire Induction Cooker Error Code  E8 

Higher Voltage Turn "OFF" the cooker, when the voltage become normal turn ON the cooker, it will operate as usual.

Frigidaire Induction Cooker Error Code  EB

 Main temperature sensor not worked.

Contact Support.

Spring USA Induction Cooker Error Codes

Spring Induction Cooker Error Code E0 

Induction range does not sense induction-ready cookware has been placed on the glass surface Place an induction ready pan on the range.

Spring Induction Cooker Error Code El 

Range has overheated due to blocked entilation and has shut down the range. Clear vents, let range cool down, then restart. If error message continues, your range needs to be serviced.

Spring Induction Cooker Error Code E2

 The range has overheated. Remove the cookware from the range and let the range cool. Make sure the vents are clear. Verify you are using induction-ready cookware. Once the range has cooled, restart.

Spring Induction Cooker Error Code E3 

Range will not turn on. Range is experiencing temporary voltage
overload or is not on its own, dedicated circuit. Range will not turn on. Range is experiencing temporary voltageoverload or is not on its own, dedicated circuit."

Prestige Induction Cooker Error Codes

Prestige Induction Cooker Error Code Eo Ensure the pot or pan is placed correctly

Prestige Induction Cooker Error Code El  The circuit has malfunctioned

Prestige Induction Cooker Error Code E2  IThe temperature sensor is opening circuit or short circuit

Prestige Induction Cooker Error Code E3  IThe voltage is higher (140V-160V)for 3 seconds

Prestige Induction Cooker Error Code E4  The voltage is lower (80V-100V) for 3 seconds.

Prestige Induction Cooker Error Code E5 The cook-top surface temperature is too high

Prestige Induction Cooker Error Code E6  Internal Electronic Temperature is higher than normal for 3 seconds

Prestige Induction Cooker Error Code E7  Internal Electronic Temperature sensor is opening circuit or short circuit

iBELL Induction Cooker Error Codes

iBELL Induction Cooker Error Code E0  Ensure the pot or pan is placed correctly

iBELL Induction Cooker Error Code El The circuit has malfunctioned

iBELL Induction Cooker Error Code E2 The temperature sensor is opening circuit or short circuit

iBELL Induction Cooker Error Code E3 The voltage is higher (14oV-16oV)for 3 seconds

iBELL Induction Cooker Error Code E4 The voltage is lower (80V-100V) for 3 seconds.

iBELL Induction Cooker Error Code E5 'The cook-top surface temperature is too high

iBELL Induction Cooker Error Code E6  Internal Electronic Temperature is higher than normal for 3 seconds

iBELL Induction Cooker Error Code E7  Internal Electronic Temperature sensor is opening circuit or short circuit

Whirlpool Induction Cooker Error Codes

Whirlpool Induction Cooker Error Code E0

 Ensure the pot or pan is placed correctly

Whirlpool Induction Cooker Error Code El 

The circuit has malfunctioned

Whirlpool Induction Cooker Error Code E2

 IThe temperature sensor is opening circuit or short circuit

Whirlpool Induction Cooker Error Code E3 

The voltage is higher (14oV-16oV)for 3 seconds

Whirlpool Induction Cooker Error Code E4 

The voltage is lower (8oV-iooV) for 3 seconds.

Whirlpool Induction Cooker Error Code E5 

The cook-top surface temperature is too high

Whirlpool Induction Cooker Error Code E6 

Internal Electronic Temperature is higher than normal for 3 seconds

Whirlpool Induction Cooker Error Code E7

 Internal Electronic Temperature sensor is opening circuit or short circuit

Electrolux Induction Cooker Error Codes

Electrolux Induction Cooker Error Code E0 Ensure the pot or pan is placed correctly

Electrolux Induction Cooker Error Code El  The circuit has malfunctioned

Electrolux Induction Cooker Error Code E2  IThe temperature sensor is opening circuit or short circuit

Electrolux Induction Cooker Error Code E3  IThe voltage is higher (14oV-16oV)for 3 seconds

Electrolux Induction Cooker Error Code E4  IThe voltage is lower (8oV-iooV) for 3 seconds.

Electrolux Induction Cooker Error Code E5  'The cook-top surface temperature is too high

Electrolux Induction Cooker Error Code E6  Internal Electronic Temperature is higher than normal for 3 seconds

Electrolux Induction Cooker Error Code E7  Internal Electronic Temperature sensor is opening circuit or short circuit

Pigeon Induction Cooker Error Codes

Pigeon Induction Cooker Error Code E0  Ensure the pot or pan is placed correctly

Pigeon Induction Cooker Error Code El  The circuit has malfunctioned

Pigeon Induction Cooker Error Code E2  The temperature sensor is opening circuit or short circuit

Pigeon Induction Cooker Error Code E3  The voltage is higher (14oV-16oV)for 3 seconds

Pigeon Induction Cooker Error Code E4  The voltage is lower (8oV-iooV) for 3 seconds.

Pigeon Induction Cooker Error Code E5  The cook-top surface temperature is too high

Pigeon Induction Cooker Error Code E6  Internal Electronic Temperature is higher than normal for 3 seconds

Pigeon Induction Cooker Error Code E7  Internal Electronic Temperature sensor is opening circuit or short circuit

TCL Induction Cooker Error Codes

TCL Induction Cooker Error Code Eo 

Ensure the pot or pan is placed correctly

TCL Induction Cooker Error Code El 

The circuit has malfunctioned

TCL Induction Cooker Error Code E2 

IThe temperature sensor is opening circuit or short circuit

TCL Induction Cooker Error Code E3 

The voltage is higher (140V-160V)for 3 seconds

TCL Induction Cooker Error Code E4 

The voltage is lower (80 V-100V) for 3 seconds.

TCL Induction Cooker Error Code E5

The cook-top surface temperature is too high

TCL Induction Cooker Error Code E6

 Internal Electronic Temperature is higher than normal for 3 seconds

TCL Induction Cooker Error Code E7 

Internal Electronic Temperature sensor is opening circuit or short circuit

Whirlpool Induction Cooker Error Codes

Whirlpool Induction Cooker Error Code F0

An internal error was detected.

Disconnect power. Wait 5 seconds efore reconnecting power. If the symbol appears again, call for service.

Whirlpool Induction Cooker Error Code F2

The surface cooking area is too hot and has turned off.

"Remove the pans from the surface cooking area. ""F2"" will disappear when the surface cooking area has cooled. If you turn the surface cooking area back on and ""F2"" reappears, the cooktop is still too hot. Turn off the surface

cooking area and allow it to cool."

Whirlpool Induction Cooker Error Code 2 

The surface cooking area is too hot and has turned off. 

Remove the pans from the surface cooking area. ""F2"" will disappear when the surface cooking area has cooled. If you turn the surface cooking area back on and ""F2"" reappears, the cooktop is still too hot. Turn off the surface

cooking area and allow it to cool."

Whirlpool Induction Cooker Error Code 4 

The pot or pan is too close to the control panel.

Make sure the pot or pan is centered on the surface cooking area and nothing hot is on the touch control panel. Wait 5 minutes for the control panel to clear. If "F4" appears after turning the surface cooking area back on, call for service.

Whirlpool Induction Cooker Error Code 8 

The surface cooking area has been in operation too long. 

The surface cooking area automatic re shutoff was activated. Turn off the surface cooking area."

Whirlpool Induction Cooker Error Code Cr 

The power voltage is too low. 

Turn off the cooktop. Wait 5 seconds, then turn it back on. If this continues, contact a qualified electrician.

Whirlpool Induction Cooker Error Code C2/C3

The cooking surface area has overheated. 

The surface cooking area automatic shutoff was activated. Wait 5 minutes for it to cool, and then turn it back on.

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How Induction Cooker works

How Induction Cooker works

Induction heating is a completely different method to generate heat as compared with conventional electric heaters such as Coils, Halogen heaters etc. In an induction heater, the cooking vessel itself is a part of heat generating device, or the cooking vessel itself generate heats. In Coils, Hot Plates and Halogen heaters, heat is transferred to cooking vessels through physical contact or proximity. In this case a considerable amount of heat energy is lost.

Induction cookers make use the heating effect of Hysteresis and Eddy current losses of electric machines. These losses are the predominant losses which is termed as “iron losses or core losses” in electric machines like Motors, Generators, Transformers etc. In that case we try to reduce the energy lose due to the iron losses, but here in Induction heating we are generating heat or converting electric energy to heat energy. In other words here we are multiplying the iron losses to generate heat.

Induction heater consists of following parts

High frequency oscillator.
Power supply circuits
Specially designed induction coil to generate electro magnetic field.
Control and timer circuits.
Ceramic Cooktop.

Induction cooktops respond quickly, avoid gas combustion, are tops in energy efficiency, and limit risk of burns.

One of our early decisions in the planning for our farmhouse renovation/re-build was to avoid any fossil fuels. If the State of Vermont can have a goal to shift 90% of our energy consumption to renewable sources by 2050, we want be able to demonstrate 100% renewables for our house today.

That decision meant using electricity, rather than propane, for cooking. Electric cooking was actually a very easy decision for us. When our daughters were very young, roughly 25 years ago, my wife and I replaced our gas range with a smooth-top electric range. I had read too many articles about health risks of open combustion in houses; I didn’t want to expose our children to those combustion products.
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How does the induction cooker work?why aluminium pot does not work ?

It's an eletro-magnet. The field changes very quickly (20-30 KHz) each cycle magnetizes and demagnetizes the pan, each cycle loses some energy - which goes into heating the food. It is possible to heat aluminium with an inductor but it is less effective and needs a different frequency - I waked on a system that would heat coffee/ready meals with an Aluminium film inside the packaging and an inductor pad on the counter.
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IS INDUCTION COOKING SAFE?

The principle of induction cooking

Beneath each cooking zone of the induction hob there is a coil through which a medium-frequency alternating current (20 – 100 kHz) flows. This creates a strong magnetic field of the same frequency which passes unobstructed through the ceramic cover and penetrates the pan sitting on the cooking zone. The magnetic field creates a circular current in the electrically conductive base of the pan (eddy current). This principle is called induction. The base of the pan is made of a material in which the heat-loss of the eddy current is as high as possible at the frequency being used. This happens in ferromagnetic materials. In these materials the alternating field is forced into the outer layer of the pan base (skin effect), which increases the resistance of the material to the current and produces intense heat. The alternating magnetic field within the base of the pan also repeatedly magnetises and demagnetises the material, and this creates additional heat (hysteresis loss).

The induction coil and the pan standing on the cooking zone form a capacitor. When the induction coil is switched on, the PAN is charged electrically. If the pan is touched by a person, a small current (leakage current) may flow through that person’s body. You might not get burned if the temperature is low, but you will absorb the radiation from the magnetic field directly from the pot and pan. Yikes.

Once again, this product has not been tested on humans so we don’t know the effect that it will have on our body. The public will be the human test subjects for this new method of cooking. One study could be found and it involved a 2 hour exposure showing it did not damage DNA. Does that make you feel safe?   We have no idea what the stray currents will do to our body, let alone the 20 – 100 thousand frequency field effect will have on our food.

The Swiss government decided to do their own tests on this method of cooking and found out that unless you use the product as suggested – it’s not going to pass the ICNIRP guidelines! The current standard for induction hobs stipulates that the unit must comply with the reference value recommended by the ICNIRP (International Commission on Non-Ionising Radiation Protection) of 6.25 microtesla (µT) at a distance of 30 cm when one cooking zone is operated with a suitable pan which is large enough and centred on the cooking zone.

However, in everyday use, who places the pans directly over the element? The effect on the stray fields of several cooking elements used at the same time or unsuitable pans being used or the pans not being centred on the cooking zone was therefore also investigated. Smart thinking!

The magnetic fields were measured between 1 cm and 30 cm away from the edge of the glass ceramic cooking field since it is not always possible to keep at least 30 cm away from the hob in practice. This applies particularly to pregnant women, children and people of small stature. In almost all real world circumstances the user would exceed the ICNIRP guidelines! And we all know how high those ICNIRP guidelines are!!!!!!

There is a good explanation of the induction cooking method on the Swiss Federal Office of Public Health. Pay careful attention to the graphs showing ICNIRP and real world use.

In light of this helpful information from our Swiss friends – stay away from this stove! And warn your friends too!

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DO’s & DON’Ts of Pressure Cooking with Induction

I spent a good three months burning onions, scorching tomato sauces and under-cooking food in my pressure cookers before I figured out how to pressure cook on induction.   Unlike pressure cooking on gas, or an electric coil,  where the heat is generated by a flame or element and then transferred onto the base and sides of the cooker and eventually the food inside, induction cooking turns the pressure cooker’s base into the heat source – heating only the base of the cooker to cook the food! So, is it even a good idea to pressure cook with induction? The answer is a resounding, yes! The adjustments are small and, besides,  induction cooking transfers 90% of it’s energy to the pot (compare that to an electric burner that only transfers 47%), so pairing your pressure cooker with an induction burner will turn your household into an energy-saving super-star! How to Pressure Cook on Induction DON’T pre-heat the cooker. I got into the habit of pre-heating the base of the pressure cooker on a low flame to give me time to slice onions or peel garlic cloves while the cooker was pre-heating. But, on induction, I kept getting burned olive oil and charred onions. Don’t pre-heat your cooker on induction – the cooking surface is hot and ready to saute in 15 seconds! DO slice the aromatics first, and then turn on the induction burner just before tossing oil or aromatics to saute’. DON’T bring the cooker to pressure on high heat. Following the old stand-by advice about bringing the cooker to pressure on high heat several obvious things will happen: the cooker reaches pressure at break-neck speed (about 4 minutes), tomato sauces carbonize and bond to the base of the cooker, and the food comes out disappointingly under-done. One more thing that is not obvious will happen, too: the pressure cooker does not have time to expel all of the air and actually cooks the food at a lower temperature (mechanics explained, below). DO bring the pressure cooker to pressure on medium heat or tack on a few minutes to the cooking time to compensate for the lower pressure cooking temperature and shorter time to pressure. DON’T walk away from a very full or wide cooker right after you’ve adjusted the heat. This is where the instant heat of induction does a disservice to pressure cooking. Although the cooker may have reached pressure, the sides are  still  at a lower temperature than the piping hot aluminum-disk-clad base. Walking away from the cooker once the heat is lowered will cause internal pressure to quickly  fall  since the heat generated from the base is not enough to both keep the food inside boiling and maintaining pressure and heat up the rest of the cooker or food. DO hang around to make heat adjustments for the first 5 minutes of pressure for very full or very wide cookers. DO use the induction burner’s timer feature to set the pressure cooking time so the burner turns itself off automatically when time is up! How Induction Cooking Works Induction works with electricity – generating a small magnetic current that causes friction within the pot – and this friction generates heat. Electric current runs through a copper coil that is wound underneath the cooking surface. The coil generates an electromagnetic field a short distance from the cooking surface – enough to reach the base of the pot. The magnetic field induces (or forces) an electric current into the base of the cookware within this field. The metal in the cookware resists the flow of this current (with friction) and heats up. The hot metal from the pot heats the food or liquid inside. Induction is a more efficient way to bring heat to the food because almost all of the energy used is conducted directly to the base of the pot, unlike cooking on a gas or electric coil where much heat escapes around the sides of the pot and in addition to heating up the food it heats up the room and the outside of the cooker. Mechanics of pressure cookers on induction Induction cooking has the unique ability to bring the base of a pan, or pressure cooker, to searing  heat instantly  while the edges and lid are still cool enough to touch. That’s a by-product induction’s efficiency that can work against the pressure cooker, too. Pressure cookers brought to pressure on induction at its highest setting reach pressure so quickly that they trap more air inside (shorter time to pressure, less venting time) than a cooker being brought to pressure on gas or electric cook tops.  In other words, the maximum temperature that can be achieved inside a pressure cooker  containing water, steam and air is less than the temperature that can be achieved by a cooker that contains water and steam alone. As induction becomes more common, pressure cooker manufacturers will be pressed to include instructions on how to operate their cooker on induction in their manuals or design a more sophisticated pressure regulating valve that can ensure the complete removal of air inside the cooker regardless of the time it takes to come to pressure. Induction Burner Shopping Buy the highest wattage induction burner you can afford and your kitchen outlets can handle – the low-wattage cheaper induction burners can bring a cup of water to a boil in a couple of minutes, too,  but increase that to a 16 cup soup or stock and they begin to struggle and show their “you get 

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What is induction cooking

Induction cooking has been around for years but only recently has it become more popular as prices come down and professional chefs start to recognize many of the benefits.

What is induction cooking

Induction cooking is a method of cooking that uses induction heating to directly heat a cooking vessel, as opposed to using heat transfer from electrical coils or burning gas as with a traditional cooking stove. To be used on an induction cooktop, a cooking vessel must be made of a ferromagnetic metal, or placed on an interface disk which enables non-induction cookware to be used on induction cooking surfaces. It is easy to know if your cooking vessel is ferromagnetic since it will stick to any magnet (such as those often used to stick to home refrigerator doors.

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Benefits of Induction Cooking in Commercial Kitchens

Benefits of Induction Cooking in Commercial Kitchens

Induction is the first technology that offers all of the benefits of cooking with gas, with none of the drawbacks. Until now, gas has always outperformed electric cooking surfaces. A professional chef would have never believed that an electric induction cooktop could be superior to gas ... but now it's a fact, and seeing is believing!

Induction offers the following benefits and performance advantages:

Faster. Because energy is directly transferred within the pan metal, cooking on an electric induction range is extremely fast - even faster than gas. In the foodservice industry time is money, and a faster cooking surface results in shorter preparation time. And we all know what that means ... increased profits!

Safer. Electric induction cooktops are much safer than gas or other electric surfaces, since there is no open flame, red-hot coil or other radiant heat source to ignite fumes or flammable materials.

Cleaner. With no grates or grease catch to worry about, clean up is a breeze. Just use a damp cloth and wipe over the flat, easy-to-clean surface.

Cooler. Traditional gas or electric ranges waste up to (and usually more) than half the heat they generate. The waste heats the kitchen instead of the food and contributes massively to structural cooling costs. With an electric induction range, almost no ambient heat is produced, since all the heat is being generated in the pan itself.

Cheaper. Induction cooking is far more energy efficient than gas or traditional electric ranges. In fact, when using an electric induction cooktop, 90% of every dollar you spend on energy goes right where you want it - in the pan! Gas delivers only 55% to the pan and traditional electric about 65%. In addition, when you remove the pan from the induction cooking surface, the induction cooktop immediately goes into standby mode, which uses almost no energy whatsoever.

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Environmental impact of Induction cooking

Environmental impact of Induction cooking

When comparing consumption of energies of different kinds, in this case natural gas and electricity, the method used by the US Environmental Protection Agency refers to source (also called primary) energies. They are the energies of the raw fuels that are consumed to produce the energies delivered on site.[9] The conversion to source energies is done by multiplying site energies by appropriate source-site ratios. Unless there are good reasons to use custom source-site ratios (for example for non US residents or on-site solar), EPA states that "it is most equitable to employ national-level ratios".[10] These ratios amount to 3.34 for electricity purchased from the grid, 1.0 for on-site solar, and 1.047 for natural gas. The natural gas figure is slightly greater than 1 and mainly accounts for distribution losses. The energy efficiencies for cooking given above (84% for induction and 40% for gas) are in terms of site energies at the customer's meters. The (US averaged) efficiencies recalculated relative to source fuels energies are hence 25% for induction cooking surfaces using grid electricity, 84% for induction cooking surfaces using on-Site Solar, and 38% for gas burners.

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Efficiency of Induction cooking

      An induction cooker is faster and more energy-efficient than a traditional electric cooking surface. It allows instant control of cooking power similar to gas burners. Other cooking methods that use flames or hot heating elements have a significantly higher loss to the ambient; induction heating directly heats the pot. Because the induction effect does not directly heat the air around the vessel, induction cooking results in further energy efficiencies. Cooling air is blown through the electronics beneath the surface but is only slightly warm.

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Limitations of Induction cooking

Limitations of Induction cooking

Cookware must be compatible with induction heating; in most models, only ferrous metal can be heated. Cookware must have a flat bottom since the magnetic field drops rapidly with distance from the surface. (Special and costly wok-shaped tops are available for use with round-bottom woks.) Induction disks are metal plates that are heated by induction and heat non-ferrous pots by thermal contact, but these are much less efficient than ferrous cooking vessels.

Less sophisticated induction cookers regulate the heat delivered by switching the field on and off; if a pot with a thin bottom is used, the temperature may fluctuate markedly due to the low thermal inertia of the small amount of metal. This does not occur with cookware that has a thicker bottom, or with induction cookers with more fine-grained control.

Induction cookers usually have glass ceramic tops that can be damaged by sufficient impact although they are required to meet minimum specified product safety standards with regard to impact.Aluminum foil can melt onto the top and cause permanent damage or cracking of the top. Surfaces can be scratched by sliding pans across the cooking surface. As with other electric ceramic cooking surfaces, a maximum pan size may be specified by the manufacturer.

A small amount of noise is generated by an internal cooling fan. Audible noise (a hum or buzz) may be produced by cookware exposed to high magnetic fields, especially at high power if the cookware has loose parts; cookware with welded-in cladding layers and solid riveting is less likely to produce this type of noise. Some users may detect a whistling or whining sound from the cookware or from the power electronic devices. Some cooking techniques available when cooking over a flame are not applicable. Persons with implanted cardiac pacemakers or other electronic medical implants are usually instructed to avoid sources of magnetic fields; the medical literature seems to suggest that proximity to induction cooking surfaces is safe, but individuals with such implants should always check first with their cardiologists. Radio receivers near the induction-cooking unit may pick up some electromagnetic interference.

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Benefits of Induction cooking

Benefits of Induction cooking

Benefits of Induction cookingA pot of boiling water atop newspaper on an induction cooking surface
An induction cooking surface boiling water through several layers of newsprint. The paper is undamaged since heat is produced only in the bottom of the pot
Induction cooking provides faster heating, improved thermal efficiency, and more consistent heating than cooking by thermal conduction, with precise control similar to gas.[1] The induction element has heating performance comparable to a gas burner, but is significantly more energy-efficient.[2] The cooking surface is heated only by the pot and so does not reach a hazardously high temperature. Because the temperature of the cooking surface matches that of the pot, this permits precise control of the cooking temperature. The control system shuts down the element if a pot is not present or not large enough. Induction cookers are easy to clean because the cooking surface is flat and smooth and does not get hot enough to make spilled food burn and stick.

The unit can detect whether cookware is present by monitoring power delivered. This allows it to keep a pot just simmering, or automatically turn an element off when cookware is removed.

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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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