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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 instantaneous.
For nearly all models of induction cooktops, a cooking vessel must be made of, or contain, a ferromagnetic metal such as cast iron or some stainless steels. However, copper, glass, non-magnetic stainless steels, and aluminum vessels can be used if placed on a ferromagnetic disk that functions as a conventional hotplate.
An induction coil or "spark coil" (archaically known as an inductorium or Ruhmkorff coil[1] after Heinrich Rühmkorff) is a type of electrical transformer [2][3][4] used to produce high-voltage pulses from a low-voltage direct current (DC) supply. [1][5] To create the flux changes necessary to induce voltage in the secondary coil, the direct ...
[citation needed] In so-called "tri-ply" cookware, the central aluminum layer is paramagnetic, and the interior 18/10 layer may also, but the exterior layer at the base must be ferromagnetic to be compatible with induction cooktops. Stainless steel does not require seasoning to protect the surface from rust, but may be seasoned to provide a non ...
Electromagnetic or magnetic induction is the production of an electromotive force (emf) across an electrical conductor in a changing magnetic field. Michael Faraday is generally credited with the discovery of induction in 1831, and James Clerk Maxwell mathematically described it as Faraday's law of induction. Lenz's law describes the direction ...
Electric cooker – an electric powered cooking device for heating and cooking of food. A gas stove. Gas stove (British English) – uses natural gas, propane, butane, liquefied petroleum gas or other flammable gas as a fuel source. Most modern stoves come in a unit with built-in extractor hoods. Top view of an induction stove.