Stove - Revision history

JeffreyATW: Reverted edits by JohnyRadio (talk) to last revision by Harvey

2014-05-06T01:13:56Z

Reverted edits by JohnyRadio (talk) to last revision by Harvey

← Older revision		Revision as of 18:13, 5 May 2014
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	An '''induction cooker''' uses a type of induction heating for cooking. It is chiefly distinguished from other common forms of stovetop cooking by the fact that the heat is generated directly in the cooking vessel, as opposed to being generated in the stovetop by electrical coils or burning gas. To be used on an induction cooker, a cooking vessel must be made of a ferromagnetic material and be electrically conductive.<br/>		An '''induction cooker''' uses a type of induction heating for cooking. It is chiefly distinguished from other common forms of stovetop cooking by the fact that the heat is generated directly in the cooking vessel, as opposed to being generated in the stovetop by electrical coils or burning gas. To be used on an induction cooker, a cooking vessel must be made of a ferromagnetic material and be electrically conductive.<br/>

	In an induction stovetop, a coil of copper wire is placed underneath the cooking pot. An alternating current\|~~alterna<gallery mode="packed-hover">~~		In an induction stovetop, a coil of copper wire is placed underneath the cooking pot. An alternating current\|alternating electric current is made to flow through the coil, which produces an oscillating magnetic field which creates heat in the cooking vessel over it in two different ways. Principally, it induces an electric current in the pot, which produces resistive heating proportional to the square of the current and to the electrical resistance of the vessel. Secondly, it also creates magnetic hysteresis losses in the pot due to its ferromagnetic nature. The first effect dominates: hysteresis losses typically account for less than ten percent of the total heat generated.[http://www.fairchildsemi.com/an/AN/AN-9012.pdf]<br/><br/>
	~~File:Ct3-06.jpg\|''[[commons:Psetta maxima\|Psetta maxima]]'' (Turbot)~~
	~~File:044.jpg\|''[[commons:Psetta maxima\|Psetta maxima]]'' (Turbot)~~
	~~File:045.jpg\|''[[commons:Psetta maxima\|Psetta maxima]]'' (Turbot)~~
	~~File:046.jpg\|''[[commons:Psetta maxima\|Psetta maxima]]'' (Turbot)~~
	~~File:047.jpg\|''[[commons:Psetta maxima\|Psetta maxima]]'' (Turbot)~~
	~~File:048.jpg\|''[[commons:Psetta maxima\|Psetta maxima]]'' (Turbot)~~
	~~</gallery>~~
	~~ting~~ electric current is made to flow through the coil, which produces an oscillating magnetic field which creates heat in the cooking vessel over it in two different ways. Principally, it induces an electric current in the pot, which produces resistive heating proportional to the square of the current and to the electrical resistance of the vessel. Secondly, it also creates magnetic hysteresis losses in the pot due to its ferromagnetic nature. The first effect dominates: hysteresis losses typically account for less than ten percent of the total heat generated.[http://www.fairchildsemi.com/an/AN/AN-9012.pdf]<br/><br/>

	Induction cookers are faster and more energy-efficient than traditional electric cooktops; moreover, they allow instant control of cooking energy, which no energy source other than gas offers. Because induction heats the cooking vessel itself, the possibility of burn injury is significantly less than with other methods: only skin contact with the cooking vessel itself (or, when high heat has been used, the stovetop for a while after the vessel has been removed) can cause harm. There are not the high temperatures of flames or red-hot electric heating elements found in traditional cooking equipment, which generates heat independent of the cooking vessel. Further, induction cookers do not themselves warm the surrounding air, resulting in further energy efficiencies.<br/><br/>		Induction cookers are faster and more energy-efficient than traditional electric cooktops; moreover, they allow instant control of cooking energy, which no energy source other than gas offers. Because induction heats the cooking vessel itself, the possibility of burn injury is significantly less than with other methods: only skin contact with the cooking vessel itself (or, when high heat has been used, the stovetop for a while after the vessel has been removed) can cause harm. There are not the high temperatures of flames or red-hot electric heating elements found in traditional cooking equipment, which generates heat independent of the cooking vessel. Further, induction cookers do not themselves warm the surrounding air, resulting in further energy efficiencies.<br/><br/>

JohnyRadio at 00:17, 6 May 2014

2014-05-06T00:17:33Z

← Older revision		Revision as of 17:17, 5 May 2014
Line 2:		Line 2:
	An '''induction cooker''' uses a type of induction heating for cooking. It is chiefly distinguished from other common forms of stovetop cooking by the fact that the heat is generated directly in the cooking vessel, as opposed to being generated in the stovetop by electrical coils or burning gas. To be used on an induction cooker, a cooking vessel must be made of a ferromagnetic material and be electrically conductive.<br/>		An '''induction cooker''' uses a type of induction heating for cooking. It is chiefly distinguished from other common forms of stovetop cooking by the fact that the heat is generated directly in the cooking vessel, as opposed to being generated in the stovetop by electrical coils or burning gas. To be used on an induction cooker, a cooking vessel must be made of a ferromagnetic material and be electrically conductive.<br/>

	In an induction stovetop, a coil of copper wire is placed underneath the cooking pot. An alternating current\|~~alternating~~ electric current is made to flow through the coil, which produces an oscillating magnetic field which creates heat in the cooking vessel over it in two different ways. Principally, it induces an electric current in the pot, which produces resistive heating proportional to the square of the current and to the electrical resistance of the vessel. Secondly, it also creates magnetic hysteresis losses in the pot due to its ferromagnetic nature. The first effect dominates: hysteresis losses typically account for less than ten percent of the total heat generated.[http://www.fairchildsemi.com/an/AN/AN-9012.pdf]<br/><br/>		In an induction stovetop, a coil of copper wire is placed underneath the cooking pot. An alternating current\|alterna<gallery mode="packed-hover">
			File:Ct3-06.jpg\|''[[commons:Psetta maxima\|Psetta maxima]]'' (Turbot)
			File:044.jpg\|''[[commons:Psetta maxima\|Psetta maxima]]'' (Turbot)
			File:045.jpg\|''[[commons:Psetta maxima\|Psetta maxima]]'' (Turbot)
			File:046.jpg\|''[[commons:Psetta maxima\|Psetta maxima]]'' (Turbot)
			File:047.jpg\|''[[commons:Psetta maxima\|Psetta maxima]]'' (Turbot)
			File:048.jpg\|''[[commons:Psetta maxima\|Psetta maxima]]'' (Turbot)
			</gallery>
			ting electric current is made to flow through the coil, which produces an oscillating magnetic field which creates heat in the cooking vessel over it in two different ways. Principally, it induces an electric current in the pot, which produces resistive heating proportional to the square of the current and to the electrical resistance of the vessel. Secondly, it also creates magnetic hysteresis losses in the pot due to its ferromagnetic nature. The first effect dominates: hysteresis losses typically account for less than ten percent of the total heat generated.[http://www.fairchildsemi.com/an/AN/AN-9012.pdf]<br/><br/>

	Induction cookers are faster and more energy-efficient than traditional electric cooktops; moreover, they allow instant control of cooking energy, which no energy source other than gas offers. Because induction heats the cooking vessel itself, the possibility of burn injury is significantly less than with other methods: only skin contact with the cooking vessel itself (or, when high heat has been used, the stovetop for a while after the vessel has been removed) can cause harm. There are not the high temperatures of flames or red-hot electric heating elements found in traditional cooking equipment, which generates heat independent of the cooking vessel. Further, induction cookers do not themselves warm the surrounding air, resulting in further energy efficiencies.<br/><br/>		Induction cookers are faster and more energy-efficient than traditional electric cooktops; moreover, they allow instant control of cooking energy, which no energy source other than gas offers. Because induction heats the cooking vessel itself, the possibility of burn injury is significantly less than with other methods: only skin contact with the cooking vessel itself (or, when high heat has been used, the stovetop for a while after the vessel has been removed) can cause harm. There are not the high temperatures of flames or red-hot electric heating elements found in traditional cooking equipment, which generates heat independent of the cooking vessel. Further, induction cookers do not themselves warm the surrounding air, resulting in further energy efficiencies.<br/><br/>

Harvey at 16:15, 3 January 2013

2013-01-03T16:15:19Z

← Older revision		Revision as of 09:15, 3 January 2013
Line 1:		Line 1:
	Wikipedia[http://en.wikipedia.org/wiki/Induction_cooker] claims:<p>		Wikipedia[http://en.wikipedia.org/wiki/Induction_cooker] claims:<p>
	An '''induction cooker''' uses a type of induction heating for cooking. It is chiefly distinguished from other common forms of stovetop cooking by the fact that the heat is generated directly in the cooking ~~wessel~~, as opposed to being generated in the stovetop by electrical coils or burning gas. To be used on an induction cooker, a cooking ~~wessel~~ must be made of a ferromagnetic material and be electrically conductive.<br>		An '''induction cooker''' uses a type of induction heating for cooking. It is chiefly distinguished from other common forms of stovetop cooking by the fact that the heat is generated directly in the cooking vessel, as opposed to being generated in the stovetop by electrical coils or burning gas. To be used on an induction cooker, a cooking vessel must be made of a ferromagnetic material and be electrically conductive.<br/>

	In an induction stovetop, a coil of copper wire is placed underneath the cooking pot. An alternating current\|alternating electric current is made to flow through the coil, which produces an oscillating magnetic field which creates heat in the cooking ~~wessel~~ over it in two different ways. Principally, it induces an electric current in the pot, which produces resistive heating proportional to the square of the current and to the electrical resistance of the ~~wessel~~. Secondly, it also creates magnetic hysteresis losses in the pot due to its ferromagnetic nature. The first effect dominates: hysteresis losses typically account for less than ten percent of the total heat generated.[http://www.fairchildsemi.com/an/AN/AN-9012.pdf]<br><br>		In an induction stovetop, a coil of copper wire is placed underneath the cooking pot. An alternating current\|alternating electric current is made to flow through the coil, which produces an oscillating magnetic field which creates heat in the cooking vessel over it in two different ways. Principally, it induces an electric current in the pot, which produces resistive heating proportional to the square of the current and to the electrical resistance of the vessel. Secondly, it also creates magnetic hysteresis losses in the pot due to its ferromagnetic nature. The first effect dominates: hysteresis losses typically account for less than ten percent of the total heat generated.[http://www.fairchildsemi.com/an/AN/AN-9012.pdf]<br/><br/>

	Induction cookers are faster and more energy-efficient than traditional electric cooktops; moreover, they allow instant control of cooking energy, which no energy source other than gas offers. Because induction heats the cooking ~~wessel~~ itself, the possibility of burn injury is significantly less than with other methods: only skin contact with the cooking ~~wessel~~ itself (or, when high heat has been used, the stovetop for a while after the ~~wessel~~ has been removed) can cause harm. There are not the high temperatures of flames or red-hot electric heating elements found in traditional cooking equipment, which generates heat independent of the cooking ~~wessel~~. Further, induction cookers do not themselves warm the surrounding air, resulting in further energy efficiencies.<br><br>		Induction cookers are faster and more energy-efficient than traditional electric cooktops; moreover, they allow instant control of cooking energy, which no energy source other than gas offers. Because induction heats the cooking vessel itself, the possibility of burn injury is significantly less than with other methods: only skin contact with the cooking vessel itself (or, when high heat has been used, the stovetop for a while after the vessel has been removed) can cause harm. There are not the high temperatures of flames or red-hot electric heating elements found in traditional cooking equipment, which generates heat independent of the cooking vessel. Further, induction cookers do not themselves warm the surrounding air, resulting in further energy efficiencies.<br/><br/>

	It is possible to build an induction cooker that works with any pot that conducts electricity (a pot made of any metal, but not of an electrically insulating material such as glass or ceramic), even if the pot is not ferromagnetic, but the increased permeability of an iron or steel pot makes the system substantially more practical by increasing the inductance seen by the drive coil and by decreasing the skin depth of the current in the pot, which increases the AC resistance for the I~~^2R~~ heating.[http://ieeexplore.ieee.org/iel5/7757/21322/00989392.pdf?arnumber=989392] Most practical induction cookers are designed for ferromagnetic pots; users are advised that the cooker will work only with pots to which a magnet will stick.<br><br>		It is possible to build an induction cooker that works with any pot that conducts electricity (a pot made of any metal, but not of an electrically insulating material such as glass or ceramic), even if the pot is not ferromagnetic, but the increased permeability of an iron or steel pot makes the system substantially more practical by increasing the inductance seen by the drive coil and by decreasing the skin depth of the current in the pot, which increases the AC resistance for the I<sup>2</sup>R heating.[http://ieeexplore.ieee.org/iel5/7757/21322/00989392.pdf?arnumber=989392] Most practical induction cookers are designed for ferromagnetic pots; users are advised that the cooker will work only with pots to which a magnet will stick.<br/><br/>

	Since heat is being generated by an induced electric current, the unit can detect whether cookware is present (or whether its contents have boiled dry) by monitoring the voltage drop caused by resistance in the circuit (which reflects how much energy is being absorbed). That allows such functions as keeping a pot at minimal boil or automatically turning an element off when cookware is removed from it.~~<br><br>~~		Since heat is being generated by an induced electric current, the unit can detect whether cookware is present (or whether its contents have boiled dry) by monitoring the voltage drop caused by resistance in the circuit (which reflects how much energy is being absorbed). That allows such functions as keeping a pot at minimal boil or automatically turning an element off when cookware is removed from it.

	[[Category:Pages with a Noisebridge Tiny URL]]		[[Category:Pages with a Noisebridge Tiny URL]]

Eric Vinyl: nburl

2012-08-07T11:03:10Z

nburl

← Older revision		Revision as of 04:03, 7 August 2012
Line 9:		Line 9:

	Since heat is being generated by an induced electric current, the unit can detect whether cookware is present (or whether its contents have boiled dry) by monitoring the voltage drop caused by resistance in the circuit (which reflects how much energy is being absorbed). That allows such functions as keeping a pot at minimal boil or automatically turning an element off when cookware is removed from it.<br><br>		Since heat is being generated by an induced electric current, the unit can detect whether cookware is present (or whether its contents have boiled dry) by monitoring the voltage drop caused by resistance in the circuit (which reflects how much energy is being absorbed). That allows such functions as keeping a pot at minimal boil or automatically turning an element off when cookware is removed from it.<br><br>

			[[Category:Pages with a Noisebridge Tiny URL]]

Tomm: more about induction stoves

2010-10-19T01:19:59Z

more about induction stoves

← Older revision		Revision as of 18:19, 18 October 2010
Line 1:		Line 1:
	~~TODO~~: ~~Add instructions~~ for ~~how~~ to ~~use~~ the induction ~~stove here~~.		Wikipedia[http://en.wikipedia.org/wiki/Induction_cooker] claims:<p>
			An '''induction cooker''' uses a type of induction heating for cooking. It is chiefly distinguished from other common forms of stovetop cooking by the fact that the heat is generated directly in the cooking wessel, as opposed to being generated in the stovetop by electrical coils or burning gas. To be used on an induction cooker, a cooking wessel must be made of a ferromagnetic material and be electrically conductive.<br>

			In an induction stovetop, a coil of copper wire is placed underneath the cooking pot. An alternating current\|alternating electric current is made to flow through the coil, which produces an oscillating magnetic field which creates heat in the cooking wessel over it in two different ways. Principally, it induces an electric current in the pot, which produces resistive heating proportional to the square of the current and to the electrical resistance of the wessel. Secondly, it also creates magnetic hysteresis losses in the pot due to its ferromagnetic nature. The first effect dominates: hysteresis losses typically account for less than ten percent of the total heat generated.[http://www.fairchildsemi.com/an/AN/AN-9012.pdf]<br><br>

			Induction cookers are faster and more energy-efficient than traditional electric cooktops; moreover, they allow instant control of cooking energy, which no energy source other than gas offers. Because induction heats the cooking wessel itself, the possibility of burn injury is significantly less than with other methods: only skin contact with the cooking wessel itself (or, when high heat has been used, the stovetop for a while after the wessel has been removed) can cause harm. There are not the high temperatures of flames or red-hot electric heating elements found in traditional cooking equipment, which generates heat independent of the cooking wessel. Further, induction cookers do not themselves warm the surrounding air, resulting in further energy efficiencies.<br><br>

			It is possible to build an induction cooker that works with any pot that conducts electricity (a pot made of any metal, but not of an electrically insulating material such as glass or ceramic), even if the pot is not ferromagnetic, but the increased permeability of an iron or steel pot makes the system substantially more practical by increasing the inductance seen by the drive coil and by decreasing the skin depth of the current in the pot, which increases the AC resistance for the I^2R heating.[http://ieeexplore.ieee.org/iel5/7757/21322/00989392.pdf?arnumber=989392] Most practical induction cookers are designed for ferromagnetic pots; users are advised that the cooker will work only with pots to which a magnet will stick.<br><br>

			Since heat is being generated by an induced electric current, the unit can detect whether cookware is present (or whether its contents have boiled dry) by monitoring the voltage drop caused by resistance in the circuit (which reflects how much energy is being absorbed). That allows such functions as keeping a pot at minimal boil or automatically turning an element off when cookware is removed from it.<br><br>

AlSweigart: Created page with 'TODO: Add instructions for how to use the induction stove here.'

2010-06-09T01:26:49Z

Created page with 'TODO: Add instructions for how to use the induction stove here.'

New page

TODO: Add instructions for how to use the induction stove here.