THE PHYSICS BEHIND INDUCTION STOVE

An induction stove is a modern electric cooker that applies the principles of

electromagnetism in order to heat cookware.
1. It consists of a large coil of copper underneath a ceramic top plate that allows
alternating electric current to pass through when power is turned on.
2. This creates an oscillating magnetic field that induces a magnetic flux, producing a
large whirling electric current termed as eddy current in the metal of the cooking vessel right
above the coil.
3. As the current flows through and swirls around inside the metal's crystalline structure,
it encounters resistance from the metal’s own magnetic field.
4. This resistance converts the current’s electric energy into heat, which is then conducted
into the food inside the vessel through the base of the metal.
One thing to note is that in order for it to be compatible with induction heating, the
cooking vessel used must be made of ferromagnetic material which are those substances that gets
strongly magnetised when placed in a magnetic field, such as stainless steel and iron.
https://www.thekitchn.com/why-cant-i-use-just-any-type-of-cookware-with-my-induction-stovetop-food-science-217963

Induction cooktops, on the other hand, do not generate heat. Induction burners have a coiled wire
just below the ceramic surface, which generate an oscillating magnetic field.
The key to induction cooktops is that the pots and pans you use must be made from a magnetic
material to work with this system. The induction cooktop will induce the electrons in a magnetic
material to move around, creating an electric current. This current generates heat in the pot.

https://www.miniphysics.com/induction-stove.html

Sequence Of Operation (Induction Stove):

 Beneath the cooking surface is a metal coil which carries an alternating current.
 This alternating current will set up magnetic field through the heating surface.
 When a metallic pot is placed on top of the surface, an e.m.f. is induced in the pot and
eddy currents are formed in the pot.
 Energy is dissipated in the form of heat, hence the pot heats.
 Heating is only confined to the conductor (metallic pot), elsewhere where no e.m.f. is set
up there will be no heating and thus remains cool to touch.

https://www.finecooking.com/article/how-an-induction-cooktop-works

An induction burner consists of a ceramic plate with an electromagnetic coil beneath it. When
you turn on the burner, an electric current runs through the coil, generating a fluctuating
magnetic field, but no heat on the burner itself. However, once you set an iron or stainless steel
pan on the burner, the magnetic field induces many smaller electric currents in the pan’s metal