How Induction Stoves Work, Superior and Safe Electric Stoves. Induction cookers heat cooking utensils placed on them directly by magnetic induction. Cooking utensils do not get hot because the surface of the stove is hot like on a gas stove. But the heat is directly flowed into the cooking utensil which makes the food in it cooked. So, the surface of the stove is not hot, it is safe to touch.
Induction Stove Components and Their Functions
There are several main components in an electric stove. These components also have their respective roles. Are as follows :
1. thermostat
The function of this component is to regulate the temperature of the electric stove. With this component can be determined how high the desired heat temperature when cooking.
2. Control Knob
This component is useful for disconnecting the electric stove from the power source. The form of a button can be a touch screen or a regular button.
3. Timer
The advantage of electric stoves is the presence of a digital timer. From this component, you can set a warning for the length of time required to warm up.
4. Halogen Coil/Lamp
A coil is a kind of wire that is able to convert electric current into heat. The mechanism of action uses the principle of electromagnetic induction. While the halogen lamp uses the principle of heat radiation.
5. Fuse
Induction hobs use a series of fuses to protect the heating element. This fuse will blow if too much electricity flows through it. Its main function is to prevent spikes from reaching the heating element.
How Induction Cookers Work
The working principle of the induction cooker can be explained as follows
- When the stove is connected to a regular power source with a frequency of 50 Hz. Using the converter and controlling element, the mains frequency of 50 Hz is converted into a high frequency of up to 25 kHz (the frequency can be adjusted via the controlling element).
- This high-frequency electricity is supplied to the induction coil, then current flows through the coil. Keep in mind here that the current flowing into the induction coil is alternating current with high frequency.
- This alternating current generates magnetic field lines. This magnetic field always changes according to changes in the current, namely ac.
- This magnetic field cuts the cooking place (container) made of metal (conductor). What happens when metal is cut by a magnetic field that changes all the time?
- In metal, there will be an induced emf (voltage) ( Faraday’s law ).
- Because the metal for cooking is a single unit, it is electrically the same as being short- circuited. What happens when the voltage is short-circuited? There will be a current which in this case is rotating in direction. Because of its direction, this current is then called an eddy current or eddy current .
- The eddy current that flows in the metal and the metal still contains a resistance even though it is small, so heat arises and this heat is used for cooking.
The heat generated by the stove depends on the electrical energy converted to heat. The power of the stove will be determined by the frequency of the electricity supplied to the induction coil. The higher the frequency, the higher the power of the stove and the higher the temperature (heat) of the stove.
How it Works Induction stoves do not produce fire, there is no risk of exploding if the gas cylinder is not installed properly like on a gas stove. The surface of the induction cooker is also not heated, so it is safe to touch.
The Kanahome induction stove is equipped with a sensor to stop the heating process if the temperature on the surface of the stove is too hot or if no cooking utensils are placed on the stove, there is also a timer feature so that the stove will turn itself off within the set time.
The heat generated by induction stoves is more efficient than gas stoves. The flat shape makes the heat received by the cookware more evenly and 90% accepted by the cookware. While the gas stove produces uneven fire, sometimes the fire is large in certain parts so that the heat is only on a certain side, the heat received by the cooking utensils is only 65-70%. Therefore, cooking with an induction cooker is also faster and more efficient. In addition, the bottom of your pan will not turn black from being exposed to excessive heat.