19 Aug what is an induction cooktop
An induction cooker (also known as an induction stove) is the modern kitchen revolution. There is no open flame or conduction heating of the fireless cooking utensils, utterly different from all traditional fire or fireless conduction heating cookware (stove). Induction cooktops apply the principle of electromagnetic induction to the heating of food. The induction stove surface is a heat-resistant ceramic plate, alternating current through the coil below the ceramic plate to generate a magnetic field. The magnetic field of magnetic lines through the bottom of iron pots, stainless steel pots, etc., generating eddy currents so that the bottom of the pot quickly heat up to achieve the purpose of heating food.
1 Induction cooker's main components and working principle
The induction cooker mainly has two major components: the electronic circuit part and the structural packaging part.
① Electronic circuit part mainly includes the power board, mainboard, coil tray and thermal bracket.
② Structural packaging parts include porcelain plate, power cord, instructions, certificate of conformity, etc.
It is the induction heating principle that shown in the figure on the right. And the stovetop is a high-strength, impact-resistant ceramic glass plate (crystalline glass), which the lower side of the table is equipped with a high-frequency induction heating coil (i.e., excitation coil or induction heating coil), high-frequency power conversion device and the corresponding control system, the top of the table is placed on a flat iron cooking pot.
The working process is as follows: the current and voltage are converted to direct current through a rectifier, and the direct current is changed to high-frequency alternating current over audio by a high-frequency power conversion device, and the high-frequency alternating current is added to a flat hollow spiral induction heating coil, which generates a high frequency alternating magnetic field. The magnetic lines of force penetrate the ceramic plate of the cooktop and act on the metal pot. A strong eddy current is generated in the cooking pot by electromagnetic induction. The eddy currents overcome the internal resistance of the pot and convert electrical energy to heat.
Induction cooker unique pot: because non-conductive materials can not effectively converge magnetic lines of force, almost can not form eddy currents (like a general transformer without silicon steel core, but only two windings can not effectively transfer energy), so no heating; In addition, the conductivity of inferior magnetic materials due to its high resistivity, the generation of eddy current is also minimal, also can not well generate heat. Therefore, the induction cooker body material is relatively good conductivity, ferromagnetic material metal or alloy, and composite.
2 Features of induction cooker
①Energy saving (high thermal efficiency)
The advantage of the induction cooker is firstly expressed in its high thermal efficiency. The induction application makes the bottom of the iron substance produce countless small eddy currents, significantly improving the thermal efficiency. Gas stove and electric rice cooker
The heating principle of the gas stove and electric rice cooker is to burn the bottom of the red vessel to heat the food in the pot directly, and part of the heat consumption in the combustion air, thermal efficiency between 40% -65%, thermal energy consumption is sizeable slow cooking. The thermal efficiency of induction stoves is generally higher than 80%, and it takes about 9 min to boil a pot of water over an open flame on a traditional stove.
It takes about 9min to boil a pot of water on an open fire with a traditional stove, but only 2 to 3m in on an induction cooker, which saves energy significantly.
The induction cooker does not produce open flame during use, the stove's surface does not heat up, and there are no high-temperature parts above 250 ℃ inside the stove.
There are no high-temperature parts inside the stove that are higher than 250 ℃, so there are no burns. At the same time, the heat-resistant plate on the surface of the induction cooker requires that the metal pots and pans placed on it have sufficient contact area to generate heat. If the contact area is too small, no electromagnetic induction will occur, and of course, it is impossible to heat up. Even if gasoline is spilled on the stove's surface, it will not burn and will not lead to a fire, and there will be no gas leaks to cause any trouble. The induction cooker will automatically cut off the power when the pots and pans are taken off the stovetop. It can be said that an induction cooker is a very safe cooker.
③Environmental protection (hygiene, cleanliness)
The induction cooker is called the green stove with the avant-garde atmosphere of the times. The reason is that when the iron is heated by magnetic field induction, no substance is released, no fire, no smoke, no smell, and no room temperature is raised. In contrast, traditional coal, LPG, gas combustion, because of the combustion of air, so that the room temperature rises, kitchen fumes continue to increase, while the release of carbon monoxide, carbon dioxide, sulfur dioxide and other harmful substances affecting human health. The use of an environmentally friendly induction cooker does not have the traditional stove many pollution problems, so the actual realization of cleanroom protect the environment.
④Precise (accurate temperature control)
The induction cooker can control the heating power and cooking temperature flexibly and accurately according to the different cooking requirements of users. The input power of the induction cooker is usually between 200W ~ 2 400W, and it is possible to choose the required temperature for cooking (thermostat) and set the temperature to a specific stop. Induction cookers use advanced scientific methods to develop a series of thermostats from 0 ℃ to 240 ℃, so you can choose the desired temperature when cooking, very convenient.
⑤Multifunctional and small space requirement
An induction cooker is undoubtedly an all-rounder for frying, stir-frying, deep-frying, boiling and stewing, which is a considerable improvement compared with the single function of other stoves and saves maximum space in the kitchen without the risk of radiation and electricity leakage. In addition, the operation is also simple and convenient.