Induction cooking is performed 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.
Top view of an induction cooktop
Inside view of an induction cooker: the large copper coil forms the magnetic field, a cooling fan is visible below it, and power supply and line filter surround the coil. In the centre of the coil is a temperature sensor, covered in white thermal grease.
Thermal image of a 4 quart saucepan heating water using induction.
An induction cooking surface boiling water through several layers of newsprint. The paper is undamaged since heat is produced only in the bottom of the pot.
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, silver, aluminum, or carbide.
Component of Stirling radioisotope generator is heated by induction during testing
Induction heating of 25 mm metal bar using 15 kW at 450 kHz.
Keeping silicon in crucible molten at 2,650 °F (1,450 °C) for Czochralski crystal growth, 1956.
