Driving Force Behind Induction Cooktop:-

Electromagnetic induction, which is often referred to simply as induction, signifies the production of
an electric current across an electric conductor, caused by a changing magnetic field. You see,
electricity and magnetism are not two disjointed things; they are two entities originating from the
same underlying phenomenon electromagnetism

Due to this, a change in a magnetic field leads to the generation of electric current; similarly, a
change in the electric field across a conductor produces a magnetic field. The latter is the working
principle behind induction cooktops, which is pretty much all you need to know to understand the
working of induction cooktops.

INDUCTION COOKTOP

WORKING :-

When a cooking pan (made of a suitable material) is placed on the cooktop, the magnetic field
produced by the coil penetrates the metal of the pan too. This fluctuating magnetic field now
causes an electric current to flow through the material of the pan too. The current induced on
the surface of the pan in this way is called an eddy current, which is different from the electric
current flowing through wires. Eddy currents (also known as Foucault currents) are actually loops
of electric current that are induced in a metallic field due to a changing magnetic field nearby.

This induced current travels around the metallic structure of the pan, dissipating some of its
energy in the form of heat. This is the heat that raises the temperature of the pan placed on the
cooktop and cooks the food inside the pan by heat transfer through conduction and convection.

Interesting thing to note: If you switch on the power of an induction cooktop and place your
hand on top of it, you wont feel any heat! It would be at the same temperature as any other
object in the kitchen. This is because, in order to produce heat, it needs a suitable pan through
which a changing magnetic field can induce a current, which could dissipate energy to produce
heat.
 Working of induction cooktop

Advantage :-

Induction cooktops are very energy-efficient, in that they transfer most of the energy to the
cooking pan with minimal loss of energy, which is a great quality to have in any electric
appliance.

Induction cooktops heat stuff up very quickly, unlike regular stoves, which lose a great deal of
energy to their surroundings.

Easy to clean and operate and safe to use, thanks to the absence of any open flames, unlike
regular stoves.

Energy losses are minimal in an induction cooktop.

DRAWBACK :-

The drawback is that only pans made from iron will work with induction stoves. Pans made of only
copper or aluminum conduct electricity too well to generate significant heat. Cast-iron, stainless steel
and pans made with layers of stainless steel all work. A rule of thumb-if a magnet will stick to it,
youre good to go.

COMPARISON :- *

Unit Energy per Energy per Unit Cost per Cost to heat 10
Definition unit in unit required unit in lts of water in
Joules factoring to heat Rupee Rupee
efficiency 10 lts of
water
Lpg stove 1 Cylinder 654620000 261848000 0.012 423 5.09(Subsidized)
(14.2 kg) (Subsidized) 10.8(Un-
900 (Un- Subsidized)
Subsidized)
PNG stove 1SCM 41868000 16747200 0.188 23 4.33
Induction 1 KWH 3600000 3024000 1.042 5 5.31
cooktop
 Electric 1KWH 3600000 2664000 1.18 5 5.91
coil
cooktop

*Taken from bijlibachao.com