Induction Cooker, Also Known As Induction Cooker, Was Born in Germany in 1957

Induction cooker, also known as induction cooker, was born in Germany in 1957. In 1972, the United States began to produce induction cookers, and in the early 1980s, induction cookers began to sell well in Europe, America and Japan.

The principle of the induction cooker is the phenomenon of electromagnetic induction, that is, the use of alternating current through the coil to generate an alternating magnetic field whose direction is constantly changing, eddy current will appear inside the conductor in the alternating magnetic field (for reasons can refer to Faraday's law of electromagnetic induction), which It is caused by the eddy electric field pushing the carriers in the conductor (electrons in the pot, not iron atoms) to move; the Joule heating effect of the eddy current makes the conductor heat up, thereby achieving heating.

The cooktop of the induction cooker is a heat-resistant ceramic plate. The alternating current passes through the coil under the ceramic plate to generate a magnetic field. When the magnetic line of force in the magnetic field passes through the bottom of the iron pot, stainless steel pot, etc., an eddy current is generated, which makes the bottom of the pot heat up rapidly and achieves the effect of heating food. Purpose. The top of the cooktop is a high-strength, impact-resistant ceramic plate (crystal glass). The underside of the top is equipped with a high-frequency induction heating coil (ie, an excitation coil), a high-frequency power conversion device and a corresponding control system. A flat bottom is placed on the top of the top. cooking pot. Its working process is as follows: the current and voltage are converted into direct current by a rectifier, and the direct current is converted into a high-frequency alternating current that exceeds the audio frequency through a high-frequency power conversion device, and the high-frequency alternating current is applied to the flat hollow spiral induction heating coil. High-frequency alternating magnetic field, its magnetic field lines penetrate the ceramic plate of the cooktop and act on the metal pot. In the cooking pot, a strong eddy current is generated due to electromagnetic induction. When the eddy current flows over the internal resistance of the pot, the conversion of electrical energy to heat energy is completed, and the Joule heat generated is the heat source for cooking.

The material of the pot must be iron or alloy steel, and its high magnetic permeability can enhance the magnetic induction, thereby greatly enhancing the eddy electric field and eddy current thermal power. Cooking utensils made of other materials will cause abnormal load on the induction cooker and start automatic protection due to too large or too small resistivity of the material, and will not work normally. At the same time, because iron can fully absorb the magnetic field and has a very good shielding effect, which reduces a lot of magnetic radiation, iron pans are also safer than any other cooking utensils. In addition, iron is a necessary element that the human body needs to ingest for a long time, but the human body can only absorb divalent iron. The iron pot cooking contains trivalent iron. However, the reducing vitamins in the body can convert trivalent iron into bivalent iron.

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