An induction cooker, also known as an induction cooktop, works on the principle of electromagnetic induction to heat the cooking vessel directly without heating the cooktop surface. It uses an alternating current (AC) to create a magnetic field, which induces an electric current in the base of the magnetic-compatible cookware, generating heat.
Here's how an induction cooker works:
Magnetic Field Generation: When you turn on the induction cooker, an electric current flows through a coiled copper wire located beneath the ceramic surface of the cooktop. This current creates a rapidly changing magnetic field around the coil.
Magnetic Interaction: Induction-compatible cookware must have a magnetic base, typically made of materials like iron or stainless steel. When you place the compatible pot or pan on the induction cooktop, the rapidly changing magnetic field induces an electric current in the metal base of the cookware.
Resistance and Heat Generation: As the electric current flows through the magnetic base of the cookware, it encounters resistance, converting electrical energy into heat. This heat is generated directly within the base of the pot or pan.
Heat Transfer: The heat generated in the base of the cookware is then transferred to the food and contents inside the pot or pan. The cookware itself becomes the heating element, and the cooktop surface remains relatively cool.
Why it doesn't heat up the pot like a normal stove top burner:
With conventional gas or electric stovetops, heat is generated on the surface of the cooktop, and that heat is then transferred to the cookware through direct contact or radiation. As a result, the cooktop surface becomes hot during cooking.
In contrast, the induction cooker doesn't produce heat on the surface of the cooktop. Instead, it generates heat directly within the magnetic base of the induction-compatible cookware. The cooktop remains relatively cool because it's not the source of heat. As soon as the cookware is removed or the induction cooker is turned off, the magnetic field dissipates, and the heat generation stops.
The benefits of induction cookers include faster heating times, precise temperature control, and higher energy efficiency since there's minimal heat loss to the surrounding environment. However, to use an induction cooker effectively, it's important to ensure you have compatible cookware with a magnetic base. Regular aluminum or copper cookware won't work on an induction cooktop as they are not magnetic and won't generate the required heat.