An induction burner works by using magnetic fields to generate heat directly in the cookware. When an induction-compatible cookware, such as cast iron, is placed on the induction burner, an alternating current is passed through a copper coil beneath the glass surface of the burner. This alternating current creates a rapidly changing magnetic field.
Here's how induction cooking works with a cast iron pan:
Magnetic Field: When the induction burner is turned on, the alternating current in the copper coil generates a magnetic field. This magnetic field extends above the glass surface of the burner.
Induced Current: When a cast iron pan is placed on the induction burner, the magnetic field penetrates the bottom of the pan. Due to the magnetic properties of cast iron, this causes an electrical current to be induced in the pan.
Resistance and Heat Generation: The induced electrical current encounters resistance in the cast iron, which generates heat. This heat is produced directly within the pan itself, heating the cooking surface.
Heat Transfer: The heat generated in the cast iron pan is then transferred to the food being cooked. The cooking process is similar to that of a traditional stove, but with induction, the heat is produced directly in the cookware rather than through an open flame or a heating element.
It's worth noting that not all cookware materials are compatible with induction burners. Induction requires a magnetic field to work effectively, so cookware made of materials such as cast iron, magnetic stainless steel, or enameled cast iron is suitable for induction cooking. Non-magnetic materials like aluminum, copper, and glass are not compatible with induction burners unless they have a layer on the bottom that includes magnetic properties.
When using a cast iron pan on an induction burner, it is important to ensure that the bottom of the pan is in full contact with the glass surface for optimal heat transfer.