Information on Induction Cooking

On the drawing, magnetic field
induces a flow of electricity, within the
metal of which the pot or pan is made,
and generate heat by the metal
resistance nature.



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Information on Induction Cooking



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The Cooktop Types:

Cooktop can be divided into gas and electric
types. Electric type include, among others,
coil, electric with ceramic top (the most
common and familiar kind of "electric"
cooktop), halogen heaters, and induction.
Induction cooking, which deliver more than
90% energy efficiency(comparing with less
than 40% for a gas stove), is by far the most
cost effective cooking technology on the
market.

This technology has advantages of
high efficiency, controllability, and
safety. The distinct safety feature
comes from the fact that ceramic
glasstop itself does not become the
heat source. It's the cook pan itself
generates the heat. (please see the
frying egg effect in photo attached).

Safe , Fast , Clean and Cost Effective

Magnetic waves have no effect on skin or anything other than iron or steel. If the pan is
accidentally removed from the cooktop, or the size of the object placed on the hob is too
small....such as a wedding ring or a spoon, the auto-pan detection feature will shut off the unit
instantly.

SAFE - no flames, butane or burners! Eliminates the danger of gas leakage and hot burners.
Safe for children while glasstop surface remain cool.

FAST - Induction provides immediate response and precise temperature control. No waiting time,
heat is instantly generated by the pan itself.

CLEAN - Flameless cooking for fresh indoor air quality, Easily cleaned with a damp cloth.

COST EFFECTIVE - Save 25% to 60% on utility bill comparing to gas & electric type cooktop.

Induction cooktops come with advanced control features, such as stand by, non-operating mode,
auto-stop function, automatic-scanning functions and small-objects detector.

Pots and pans made of iron, enamel steel, certain stainless steels and types of glass cookware
with metal bases are induction compatiable. Currently aluminum & copper alloy can be applied on
these cookpans to improve heat distribution & efficiency.

Power Consumption
(per http://theinductionsite.com/makers.shtml, The
Owlcroft Company)

The average home gas-cooker burner is about 10K
BTU;
Serious home gas-cooker burners are about 12K BTU;
and,
Deluxe home gas-cooker burners are about 15K BTU.
Commercial gas-cooker burner are above 30K BTU.
VS

Average home cooking power, an induction cooker
element would have to be about 1400 watts (1.4 kW);
Serious home cooking power, an induction cooker
element would have to be about 1700 watts (1.7 kW);
and,
Deluxe home cooking power, an induction cooker
element would have to be about 2000 watts (2 kW).
Commercial model consumption ranges from 3.5KW to
10KW.

The Energy Efficiency:

The various cooktop types are not all
equally effective at converting their
energy content into cooking heat; for
example, gas delivers significantly less
than half its total energy to the actual
cooking process(30-40% efficiency),
while induction delivers about 85 to 90
percent of its energy (90%+ efficiency).
This is a saving of 40-70% in
comparison to conventional cooktops..

Cooking Type   Efficiency
Induction   >90%
Electric Coil   65%
Electric(w/ ceramic top)   47%
Gas   <40%

There's no heat transfer between the
cooktop & the cookware. Thus minimal
heat dispassion, & cut down air
conditioning cost during summer.

( article courtesy of Ramblewood Green Limited An Eco-friendly partner )

The Technology:

Induction is a relatively new technology and
is widely adopted in Europe & Asia
nowadays. The design applies magnetic coil
to generate high-frequency electromagnetic
field under the unit's ceramic surface. When
a good-sized piece of magnetic material,
such as a cast-iron pan, is placed in the
magnetic field, the field transfers
("induces") energy into the metal. That
transferred energy causes cookware to
generate heat itself(Eddy Current effect).
By controlling the strength of the
electromagnetic field, we can control the
amount of heat being generated in the
cooking vessel, and we can change that
amount “instantaneously”. Such superior
precision controls can hold temperature to
within 1°C.