Without an open fire, how does the induction cooker heat food? If the induction cooker is still like some unbelievable scientific mystery for you, let’s find out the working principle of it together.
The induction cooker works on the principle of electromagnetism, which is a new thermal energy technique. The surface of the induction cooker is usually a glass-ceramic, and a coil made of copper wire installed underneath the glass-ceramic.
When the high-frequency alternating current goes to the coil, it will generate a certain range of magnetic fields. This magnetic field range can generally reach to the top of glass-ceramic within 3cm height. The internal molecules of the bottom of the pot or pan rub intensely through the induction of the magnetic field so that the vessel itself generates thermal energy. Compared to traditional gas stoves and electronic stoves, which use a burner or heating element to heat indirectly and deliver the heat to the food in a radiation range, the induction cooker is better, which can reduce the wastage of heat energy, thereby keeping the kitchen cool. It is crucial for smaller kitchens or sites struggling with high temperatures.
In other words, if we use an induction cooker, the heat source would be the cookware itself, it heats the food directly, so less heat emits to the surrounding air, and cooking is faster. According to our experiments, the thermal energy utilization rates of gas stoves, electric stoves, and induction cookers are different, respectively 40%, 74%, and 90%. It means better temperature controllability and less cooking time with the induction. “This is a physical reaction that happened at an instant,” says Mr. Chen, the product development manager of the Lestov factory.
As for the range of temperature, the induction cooker has a wide variation, and the boiling time is far lesser than that of the electric stove or the gas stove. Besides, the surface of the burner remains cool, so you don’t have to concern about burning your hands if you touch the surface of the burner by accident. You can even put a paper towel between the induction burner and a boiling pan. You will find that the pan gets hot, but the surface of the burner is as cool as usual. Because the pan will be inducted by the electromagnetic, but the paper will not.