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http://www.exn.ca/dailyplanet/story.asp?id=2005041952...The Induction Heat stove doesn't use gas to cook food, and it doesn't rely on radiant heat like a tradtional electric stove element. In fact, an IH stove's elements don't even get hot! Only the pots that you put on the stove do.
The IH element is a powerful electromagnet that creates a magnetic field. When a magnetic material, like a stainless steel pot, is placed inside the magnetic field, circulating currents are produced within the pot - causing it to heat up. And when the pot heats up, so does the food inside. [continued]
Kenneth Mann said:If I recall correctly, GE exhibited similar units back in the 1964 New York World's Fair.
KM
Ivan Seeking said:As soon as I heard the introduction it seemed so obvious. It wouldn't be surprising to learn that for some reason it wasn't practical until now; and probably due to modern electronics. Induction heating has been used in industry for a long time.
Induction cooktops use electromagnetic induction to heat up the cooking vessel directly, rather than using a heating element or open flame. An alternating current passes through a copper coil under the cooktop's surface, creating a magnetic field. This magnetic field then induces an electric current in the cookware, which generates heat and cooks the food.
Yes, induction cooktops are generally more energy-efficient than gas or electric cooktops. This is because the heat is generated directly in the cookware, so there is less heat loss to the surrounding environment. Induction cooktops also heat up and cool down faster than other types of cooktops, which can save energy and reduce cooking time.
No, not all cookware is compatible with induction cooktops. The cookware must be made from a magnetic material, such as cast iron or stainless steel, to be able to generate the electric current needed for induction cooking. You can test the compatibility of your cookware by placing a magnet on the bottom - if it sticks, it can be used on an induction cooktop.
Yes, induction cooktops are generally considered to be safer than gas or electric cooktops. Since the heat is generated in the cookware, the cooktop surface remains relatively cool to the touch. This reduces the risk of burns or accidental fires. Additionally, most induction cooktops have safety features such as automatic shut-off and child locks.
Induction cooktops are generally low maintenance and easy to clean. The smooth glass surface can be wiped down with a damp cloth, and spills or splatters are less likely to burn onto the surface compared to gas or electric cooktops. It is important to avoid using abrasive cleaners or cookware with rough bottoms, as this can scratch the cooktop surface.