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† The fluid scruple has been properly defined on its own in the apothecaries' system as 1 ⁄ 24 fl oz, 1 ⁄ 3 fluid dram, or = 20 minims (≈ 1.23223 ml), and also 1 ⁄ 4 tsp. Mind that scruples and drams were pharmaceutical and intended to be specific and precise, whereas cooking measures tended to use what was on hand and/or actually ...
Since iron is a ferromagnetic material, a magnetic field induces each particle to become a tiny bar magnet. The south pole of each particle then attracts the north poles of its neighbors, and this process is repeated over a wide area creates chains of filings parallel to the direction of the magnetic field.
Skin depth, δ, is defined as the depth where the current density is just 1/e (about 37%) of the value at the surface; it depends on the frequency of the current and the electrical and magnetic properties of the conductor. Induction cookers use stranded coils to reduce heating of the coil itself due to skin effect. The AC frequencies used in ...
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The saturation remanence and coercivity are figures of merit for hard magnets, although maximum energy product is also commonly quoted. The 1980s saw the development of rare-earth magnets with high energy products but undesirably low Curie temperatures. Since the 1990s new exchange spring hard magnets with high coercivities have been developed ...
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Induction cooking surfaces work well with any pans with a high ferrous metal content at the base. Cast iron pans and any black metal or iron pans are compatible. Stainless steel pans are compatible if the base of the pan is a magnetic grade of stainless steel. If a magnet sticks well to the bottom of the pan, it is compatible.