An induction cooker, also known as an induction cooktop or induction stove, works through a process called electromagnetic induction. Unlike traditional gas or electric stoves that rely on direct heat transfer, an induction cooker does not get warm itself but heats the cookware directly.
Here's how it works:
Induction Coil: Inside the induction cooker, there is a high-frequency electromagnetic coil made of copper. When an electric current passes through this coil, it generates a magnetic field.
Magnetic Field: When you place a compatible pot or pan made of ferromagnetic material (such as cast iron or stainless steel) on the induction cooker's surface, the magnetic field interacts with the metal of the cookware.
Eddy Currents: This interaction induces electric currents to flow within the base of the cookware, creating resistive heating. The heat is generated directly within the pot or pan.
Cookware Heats Food: The heat generated in the base of the cookware is transferred to the food inside, cooking the food.
Why the Induction Cooker Itself Does Not Get Warm:
The induction cooker's cooking surface does not get warm for a few reasons:
Energy Transfer: With traditional gas or electric stoves, heat is generated on the cooking surface, and then that heat is transferred to the cookware, and finally to the food. In induction cooking, the heat is generated directly in the cookware, bypassing the need to heat up the cooking surface.
Efficiency: Induction cooking is highly efficient because almost all the energy produced is transferred to the cookware. In traditional stoves, some energy is lost to the surrounding air, making the cooking surface warm.
Cooling System: Induction cooktops often have a built-in cooling system, which dissipates any minimal heat produced in the electronic components, ensuring the surface remains relatively cool to the touch.
Advantages of Induction Cooking:
- Faster cooking times due to direct heat transfer.
- Precise temperature control.
- Energy-efficient and environmentally friendly.
- Safe, as the cooktop itself remains relatively cool during cooking.
- Easier to clean, as spills are less likely to burn onto a cool surface.
Keep in mind that not all cookware is compatible with induction cookers. For it to work, the pot or pan must be made of ferromagnetic material. Some manufacturers indicate whether their cookware is suitable for induction cooking on the packaging or product description.