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What Is The Induction Cooker?

Hello, today I’d like to share something about induction cookers.

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

Induction cookers work by electromagnetic induction an alternating current through a coil to create a constantly changing magnetic field, a conductor in an alternating magnetic field will have an internal eddy current (Faraday’s law of induction), which pushes the carriers (electrons rather than iron atoms) in the conductor; The Joule heating effect of the vortex current makes the conductor warm, thus realizing heating.

The induction cooker is mainly composed of two parts: one is the electronic circuit system which can produce high frequency alternating magnetic field (including the coil of the induction cooker), and the other is the fixed electronic circuit system, which carries the structural shell of the boiler (including the ability to withstand high temperature and hot and cold sudden change of the furnace panel).

(1) the electronic circuit system includes Power Board, Main Board, Light Board (control display board), temperature control, coil plate and heat-sensitive bracket, fan, power cord, etc..

(2) the structural shell comprises a furnace face plate (porcelain plate, black crystal plate) , a plastic upper and lower cover, etc.

(3) instruction manual, power sticker, Operation Film, certificate, plastic bag, anti-shock foam, packing box, bar code, cartoon box.

The induction cooker has a lot of advantages and points we need to pay attention to.

Let’s see the advantages first.

1. Fast heating speed – the induction cooker can make the temperature of the bottom of the pot rise to more than 300 degrees within 15 seconds, which is much faster than that of oil and gas furnaces, which greatly saves cooking time and improves the speed of serving dishes.
2. Energy saving and environmental protection – the induction cooker has no open flame, and the pot body generates heat by itself, which reduces the heat transfer loss, so its thermal efficiency can reach more than 80% to 92%, and there is no exhaust emission and no noise, which greatly improves the kitchen environment.
3. Versatility – The induction cooker “frying, steaming, boiling, stewing, and rinsing” is all-in-one. In Shanghai, new families of three generally use induction cookers, which basically replace gas stoves, and showers are mainly used for piped gas.
4. Easy to clean – the induction cooker has no fuel residue and exhaust gas pollution, so the pots and stoves are very easy to clean, which is unimaginable in other stoves.
5. High safety – the induction cooker is not prone to leakage like gas, nor does it produce an open flame, and the safety is obviously better than other stoves. In particular, it has multiple safety protection measures, including furnace tilting power off, overtime power off, dry burning alarm, overcurrent, overvoltage, undervoltage protection, automatic shutdown after improper use, etc. Even if the soup overflows sometimes, There is also no danger of the gas stove turning off and running out of gas, and it is easy to use.
6. Easy to use – the “one-key operation” instruction of the civilian induction cooker is very user-friendly, the elderly and children can see it at a glance, and the furnace body itself only weighs a few kilograms, so it is not a problem to take it anywhere, as long as there is a power supply Can be used anywhere. For out-of-town workers with a small living room, take it out from under the bed when it is used, and then put it back in when it is used up. What kind of stove can be so convenient?
7. Affordable – The induction cooker is a big consumer of electricity, but due to the rapid heating and relatively low electricity price, the cost is cheaper than gas and natural gas. In addition, the lowest price of a 1600W induction cooker is only more than 100 yuan, and pots are also provided.
8. Reduce investment – commercial induction cookers require much less kitchen space than traditional stoves. Because there is no combustion exhaust gas, part of the investment in air supply and exhaust devices is reduced, and the construction and supporting costs of gas pipelines are exempted.
9. Precise temperature control – The induction cooker can accurately control the cooking temperature, which not only saves energy but also ensures the deliciousness of the food. It is important to promote the production standards of Chinese dishes.
10. Compared with the single function of the microwave oven, the induction cooker is versatile for steaming, boiling, frying, frying and frying. It can also be used as a home-use hot pot and a commercial hot pot. The firepower can be adjusted at will, and it can automatically keep warm.

At the same time,  induction cookers also with some disadvantages which we need to take care of.

1. The temperature rises very fast, and preparations should be made before starting the furnace, otherwise, the empty pot will be prone to dry burning, which will shorten the service life of the pot and the induction cooker;
2. The failure probability of the induction cooker is higher than that of the traditional cooker, and it is more troublesome to maintain. If a failure occurs, the operation will be affected without a spare furnace;
3. The power of the induction cooker is closely related to the pots, so the requirements for the pots are higher, and the versatility of the pots is poor;
4. When the induction cooker is working, the temperature of the bottom of the pot and the body of the pot is quite different. When cooking, if the bottom of the pot is not turned over in time, it is easy to burn;
5. Civilian ordinary induction cooker is usually a flat plate, requiring the use of a frying pan, while a shallow frying pan is not as convenient as traditional frying;
6. The power and temperature displayed on the induction cooker panel are pre-set by the program, which will be quite different from the actual power and temperature;
7. There is no induction cooker with an automatic shutdown function for soup overflow
8. There is no open flame in the induction cooker, and it is difficult for ordinary people to intuitively grasp the heat. It takes a long time for professional chefs to adapt from open flame to induction cooker.
9. Since it is impossible for the magnetic field generated by the induction cooker to be 100% absorbed by the pot, part of the magnetic field leaks out from around the pot, forming electromagnetic radiation.

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