What is Induction, Induction Cooking and Induction Cookware ?

So by now we are very familiar with Induction Stove (Chulo). The people in the market are only in search of Induction Chulo and the cookware that fits in it. The Induction Stove and its accessories associated with it has huge market now and in future. Lets know what is induction and how the induction cooking works. 


Induction :The generation of electromotive force in a  closed circuit by a varying magnetic flux through the circuit. 

What is "Induction Cooking" ?

 Cooking is the application of heat to food. Food being prepared in the home is very rarely if ever cooked on a rangetop except in or on a cooking vessel of some sort—pot, pan, whatever. Thus, the job of the cooker is not to heat the food but to heat the cooking vessel—which in turn heats and cooks the food. That not only allows the convenient holding of the food—which may be a liquid—it also allows, when we want it, a more gradual or more uniform application of heat to the food by proper design of the cooking vessel.

Cooking has therefore always consisted in generating substantial heat in a way and place that makes it easy to transfer most of that heat to a conveniently placed cooking vessel. Starting from the open fire, mankind has evolved many ways to generate such heat. The two basic methods in modern times have been the chemical and the electrical: one either burns some combustible substance—such as wood, coal, or gas—or one runs an electrical current through a resistance element (that, for instance, is how toasters work), whether in a "coil" or, more recently, inside a halogen-filled bulb.

Induction cooking technologies does not involve generating heat which is then transferred to the cooking vessel,  it makes the cooking vessel itself the original generator of the cooking heat.

Source:http://theinductionsite.com/how-induction-works.php

How Induction Cooking Works:

1. The element's electronics power a coil (the red lines) that produces a high-frequency electromagnetic field (represented by the orange lines).
2. That field penetrates the metal of the ferrous (magnetic-material) cooking vessel and sets up a circulating electric current, which generates heat. (But see the note below.)
3. The heat generated in the cooking vessel is transferred to the vessel's contents.
4. Nothing outside the vessel is affected by the field—as soon as the vessel is removed from the element, or the element turned off, heat generation stops.

The cookware materials of common choice are metals: copper, aluminum, iron, and steel, especially "stainless" steel.

Source:http://theinductionsite.com/how-induction-works.php

Induction Stoves Images :

How induction Cooking Works- You Tube