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Benefits This form of flameless cooking has an edge over conventional gas flame and electric cookers as it provides rapid heating and vastly improved thermal efficiency. It is considered safer because there are no open flames and the heater itself is not hot to the human touch. (Only the pan becomes hot.) It is also easier to clean because it is one large flat, smooth surface, even though it may have 4 or 8 zones of heating induction. Economic considerations Induction cookers are considerably more expensive than Traditional Cookers , but consume half as much electricity as electric cookers and are more efficient in heat transfer. Common usage Most induction cooking is done on stovetop units, which may be built into a Countertop or may be a portable unit. In this style of cooking, the electromagnet is usually sealed beneath a heat-resisting Glass-ceramic sheet which is easily cleaned. The pot is placed on the glass coating, and begins to heat up along with its contents. Technical aspects In induction cooking, Heat is generated in two ways: #Magnetic Hysteresis . The rapidly oscillating Magnetic Field causes power in the magnetic field to be converted to Heat in the Ferromagnetic base of the pot due to Hysteresis . The amount of Heat produced is proportional to the area of the Hysteresis loop. This is the primary source of heat. # Eddy Current s. The magnetic field also produces electric currents (known as eddy currents) in the metal base of the pot, and these cause Resistive heating of the metal. The heat from the pot is then transferred to the food by Conduction , but very little heat is transferred to the actual stovetop. After boiling a pot of water, the surface of an induction stove is slightly warm to touch but not so warm as to burn or even hurt human flesh. Furthermore, within 1 to 5 seconds it cools to room temperature. However, a pot or saucepan with a Copper base or made of Aluminium will not work on an induction cooktop. As an induction cooktop relies on the two methods itemised above to generate heat, copper and aluminium, which are not ferromagnetic materials, will perform poorly. Note that eddy currents will be generated in the copper and aluminium, but commercially available induction cooking cannot generate sufficient heat via eddy currents alone in copper and aluminium saucepans for effective heating. Pyrex glass and Ceramic containers will not be heated by either method, as such containers are neither ferromagnetic, nor capable of carrying eddy currents. SEE ALSO EXTERNAL LINKS
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