Induction cooker

To learn more from our official website: www.ecodavid.com 
-----------------------------------------------------

Induction cooking heats a cooking vessel by magnetic induction, instead of by thermal conductionfrom a flame, or an electrical heating element. For nearly all models of induction cooktops, a cooking vessel must be made of or contain a ferromagneticmetal 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.

How Induction Cooking Works:

1. The element's electronics power a coil (the red lines) that produces a high-frequency electromagnetic field (represented by the orange lines).

1. That field penetrates the metal of the ferrous (magnetic-material) cooking vessel and sets up a circulating electric current, which generates heat. (But see the note below.)

1. The heat generated in the cooking vessel is transferred to the vessel's contents.

1. Nothing outside the vessel is affected by the field--as soon as the vessel is removed from the element, or the element turned off, heat generation stops. 

Advantages of Induction Cooker