Electromagnetism in Induction Burners and Cooking

Electromagnetism in Induction Burners and Cooking

Induction cooking and burners were first introduced to the public in the Chicago World Fair in 1933. Induction burners are used for cooking and provide faster heating, improved thermal efficiency, and are significantly more energy efficient. Essentially, induction cuts out the step of heating up the burner and then transferring the heat to the pot. Induction cookers and burners have an induction coil that produces a lot of frequency and powerful electromagnet fields. The power of these burners come from an electromagnetic field below the surface of the burner and it transfers current directly to magnetic cookware, causing it to heat up.

Electromagnetism is used in induction cooking to heat up the surface of the cooktop. At the bottom of the cooktop, there is a supply of technology and electronics that helps to create energy. When the power is turned on in a cooktop, the heat is transferred through the electromagnet and through the power coil which produces a high frequency, magnetic field. Yet, this heat that is produced can not be felt unless there is a pot or pan on the cooktop.

Many people like to argue the pros and cons of induction burners compared to other stovetops. On the pro side, inductions burners are considered to be very safe compared to other cooktops. Induction burners can get extremely hot in a very short amount of time, but once the pot or pan is removed it is almost immediately cold to the touch. This feature is what appeals to many. In the home, families do not need to worry about their kids getting burned and in restaurants, chefs do not need to constantly be worrying about their kitchens overheating. On the other hand, these cooktops are very expensive and do not work well with specific metals. Also, these cooktops do not come in different sizes which causes much trouble when trying to find the right pot to use.