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Top view of an induction cooktop. Induction cooking is a cooking process using direct electrical 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: changes in heat settings are ...
A heat diffuser on the stove. Cooking portal; A heat diffuser, flame tamer, or simmering plate (UK) is a cooking utensil that is placed on top of a burner on a cooktop to separate the cooking pot or pan from the direct source of heat, making the heat more gentle and even.
Susceptors may be added to "crisping sleeves" in convenience foods such as Hot Pockets.. A susceptor is a material used for its ability to absorb electromagnetic energy and convert it to heat (which in some cases is re-emitted as infrared thermal radiation).
Component of Stirling radioisotope generator is heated by induction during testing. Induction heating is the process of heating electrically conductive materials, namely metals or semi-conductors, by electromagnetic induction, through heat transfer passing through an inductor that creates an electromagnetic field within the coil to heat up and possibly melt steel, copper, brass, graphite, gold ...
An induction cooktop involves the electrical heating of a cooking vessel by magnetic induction instead of by radiation or thermal conduction from an electrical heating element or from a flame. Because inductive heating directly heats the vessel, very rapid increases in temperature can be achieved and changes in heat settings are fast, similar ...
Displacement ventilation systems supply air directly to the occupied zone.The air is supplied at low velocities to cause minimal induction and mixing. This system is used for ventilation and cooling of large high spaces, such as auditorium and atria, where energy may be saved if only the occupied zone is treated rather than trying to control the conditions in the entire space.