Induction cooking is performed using direct induction heating of cooking vessels, rather than relying on indirect radiation, convection, or thermal conduction. Induction cooking allows high power and very rapid increases in temperature to be achieved, and changes in heat settings are instantaneous.
In an induction cooktop (“induction hob” or “induction stove”), a coil of copper wire is placed under the cooking pot and an alternating electric current is passed through it. The resulting oscillating magnetic field wirelessly induces an electrical current in the pot. This large eddy current flowing through the resistance of the pot results in resistive heating.
Induction cooker and safety
The unit can detect whether cookware is present by monitoring power delivered. As with other electric ceramic cooking surfaces, a maximum pan size may be specified by the manufacturer, and a minimum size is also stated.
The control system shuts down the element if a pot is not present or not large enough. If a pan boils dry it can get extremely hot- a thermostat in the surface will turn off the power if it senses overheating to prevent cooker failures and potential fires.
Induction cooker specification
- Embedded design for easy integration with the desktop.
- The high-quality microcrystalline panel does not change color, high-temperature resistance, corrosion resistance, high wear resistance.
- Integrated touch control for easy conversion of low, medium and high fire.
- Thickened ABS flame retardant plastic casing, PCB overflowing tank, core components waterproof wall, multiple waterproof protection, beautiful design, shielding radiation, durable.
- High-speed DC fan, increase thickening type radiator, horizontal exhaust vent, good heat dissipation effect! Long-term use is more secure.
- Suitable for beef hot pot, buffet hot pot, hot pot, etc. to fully meet the cooking needs of small hot pot.