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magnetar
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How does the induction cooker work?why aluminium pot does not work?
Thank you in advance
Thank you in advance
I forgot the numbers but it's largely hysteresis.jaseh86 said:In addition to hysteresis heat loss as mentioned by mgb_phys, heating occurs due to electrical resistance and eddy currents.
The instruction with most domestic cookers tell you to only use magnetic pans. In fact some even have a magnet sensor as a safety feature and will only turn on with a steel/iron pan present.But like mgb_phys said, there is no reason why aluminium wouldn't work. Where did you hear that?
mgb_phys said:I forgot the numbers but it's largely hysteresis.
The instruction with most domestic cookers tell you to only use magnetic pans. In fact some even have a magnet sensor as a safety feature and will only turn on with a steel/iron pan present.
mgb_phys said:It's safe - but it's likely that it will have no heating effect at the frequencies used.
Domestic induction hobs mostly rely on magnetic hysterisis, as I said you can use eddy currents for heating Aluminium (or indeed Iron) but the frequency is different and it's not as efficent.vijayradnus said:If Aluminium won't work if it is non-magnetic why does Stainless steel? Is it because it is almost Steel?
If it is heating by eddy currents and you provided a low enough impedance Earth (think busbar or welding cable rather than regular electrical wiring) it would reduce the heating, it would have no real effect on magnetic hysterisis.Also if I Earth a ferromagnetic vessel on the top of an induction stove, what will happen?
vijayradnus said:Also if I Earth a ferromagnetic vessel on the top of an induction stove, what will happen?
Yes the safety of the hob was what I meant.Phrak said:mgb. It's likely turn-on is prevented against the low load condition presented by resistive-only loads to protect the silicon drivers, rather than the safety of the operator.
mgb_phys said:Yes the safety of the hob was what I meant.
Some even sense the resistivity change in the pan and use this as a thermostat.
The induction cooker uses a high-frequency electromagnetic field to heat up the cookware. This field creates an electric current in the metal of the cookware, producing heat. The heat is then transferred to the food inside the cookware, cooking it evenly and quickly.
Induction cookers only work with cookware that has a high ferromagnetic metal content, such as cast iron or stainless steel. This is because the magnetic field can only generate current in materials that are capable of magnetization.
No, aluminium pots do not work on induction cookers because aluminium is not a ferromagnetic metal. The magnetic field cannot generate current in the aluminium, so it will not heat up and the food will not cook.
If you use an aluminium pot on an induction cooker, the pot will not heat up and the food will not cook. However, the induction cooker will still produce an electromagnetic field, which could potentially damage the pot and cause it to warp or crack.
No, not all stainless steel cookware is suitable for use on an induction cooker. It must contain a high percentage of iron to be able to create an electric current and heat up. Check the manufacturer's label or do a magnet test to see if the cookware is compatible with induction cookers.