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7. THE PRINCIPLE O F INDUCTION
When an induction element, also called: ‘a heating zone', or simply:
coil' - is switched on, the appropriate cookware is used, and the
desired level of heating power selected, the electronic circuit unit
('induction generator' or 'inverter') powers up the induction coil which
creates a magnetic field, This magnetic field continuously, and this
creates induced currents in the bottom of the ut ensil and ultimately
results in heat. The heat is transferred directly to the food being
cooked. Thus, induction heat makes t
he cookwareadirect source of
heat, featuringah igh level of efficiency with e xtremely low energy loss
and unparalleled heating level control. With induction cooking, there is
very little heating inertia. Induction cooking elements do not incorpo-
rate a heat generating element, unlike conventional electric rings,
halogen or radiant elements, etc., therefore heat levels can be
changed very quickly.
Energy efficiency for induction is within range of 90-95 %, compared
with 55-65% for conventional and radiant e leme nt, or 45%-55
% for
gas-fueled burners, The energy efficiency contributes to substantial
energy saving, both beneficial to the o wner as well as the environment,
Induction cooking elements are sensitive to the cookware type being
used:
If t here is no cookware placed on the coil, or if th e cookware is not of
induction grade, there will be no power emitted by th e coil.
If t he cookware is placed partially on t he coil, or if it is smaller t han
the coil, the internal sensors will reduce power to the coil that is the
principle of the induction.
If t he cookware is fully removed from the coil, the power output will
be instantaneously reduced to '0' and, eventually, the controls will
turn the element off after a minute, unless the cookware is returned
back onto the coil.
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