This device will help homemakers cook cleanly, smokelessly, avoiding fire hazards, and cook food much faster compared to other types of stoves. The stove is highly durable due to the use of good materials, and it features a fairly precise and safe temperature control system. It can be cleaned immediately after cooking.
This type of stove utilizes the electromagnetic induction phenomenon discovered by Michael Faraday in 1830, but it wasn’t until 150 years later that researchers from the Thomson group considered using this method. In 1976, engineers at Thomson created several prototypes of this device, but electronic components at that time were expensive, so they had to wait until 1982 when the Thomson team in Villingen, Germany, resumed their research, and in 1988, Bonnet released it to professional chefs, followed by Sauter, who made it available to the public in 1991.
Placing a pot of water on an induction stove causes the water to boil faster. If a cloth is placed underneath the pot, the water will boil without the cloth burning…
By wrapping a copper wire around a metal block and connecting both ends of the wire to a battery, we create an electromagnet. Conversely, a magnet surrounded by a coil of wire, when one of these objects moves, will generate energy. This phenomenon is most commonly applied in generators, for bicycles, or in power plants. Naturally, the energy produced generates heat.
With electromagnetic induction, we not only want to use the heat it generates but also want to increase the temperature. This heat dissipation phenomenon is due to eddy currents. These electromagnetic currents occur in conductive metal blocks under the influence of the constantly changing magnetic field, leading to an increase in temperature, especially at high frequencies.
The construction of induction cooktops employs coils, magnetic fields, and eddy currents. The principle is based on the arrangement of the coil beneath a vitroceramic plate. When electric current is applied, a magnetic field is generated instantly. The vitroceramic material does not contribute to the principle itself but simply facilitates easy cleaning.
The magnetic field is not generated in the absence of electric current; it only arises when a pot is placed on the stove, provided the pot is made from suitable materials: solid and ferromagnetic metals. When the pot is positioned within the magnetic field, eddy currents are automatically generated: active electrons. The stronger the electron activity, the greater the energy produced, and the thermal energy will act upon the pot. The thermal energy emitted is controlled by variations in the magnetic field, amplitude, frequency, and more.
The alternating current we commonly use operates at 50 Hz. We can increase this frequency using a transformer. For instance, in this case, the current has a frequency of 20,000 Hz. However, we cannot exceed this value, as beyond a certain point, it will produce energy that counteracts due to the “skin effect.”
