How induction cooking works

The induction uses electricity, which generates a small magnetic current and leads to friction within the pot. Then, that friction is what makes heat.

How induction works

How induction works

  1. There is an electric current that runs through a copper coil which is wound underneath the surface of cooking.
  2. An electromagnetic field is generated from the coil in a short distance from the surface of cooking, which is enough to reach the pot’s base.
  3. An electric current is induced by the magnetic field and creates forces into the cookware’s base within this field. The flow of this current is resisted in the metal of cookware and heat up.
  4. The liquid or food inside the pot is heat by the hot metal

Induction is believed to be a rather efficient way to bring heat to your food since almost all the used energy is transferred directly to the pot’s base, not similar to that of cooking on electric coil or gas.

 

Pressure cookers on induction’s mechanics

Heat mechanics

Heat mechanics

The unique ability of the induction cooking is that it can bring the pressure cooker, or pan’s base, to searing heat immediately while the lid and edges are kept enough cool to touch. That is the efficiency of a by-product that is able to work against the pressure cooker as well.

The pressure cookers give pressure on the induction at its highest setting that reach pressure very quickly so that they can trap excessive air inside (which means shorter time for pressure) rather than that of the gas or electric cooktops. To be more precise, the maximum temperature which can be obtained inside a pressure cooker including steam, air, and water is less than that achieved by a cooker which only has water and steam.

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Nathaniel Narvaez - Mar, 2017

i don’t think this is right:
“To be more precise, the maximum temperature which can be obtained inside a pressure cooker including steam, air, and water is less than that achieved by a cooker which only has water and steam.”

What will actually happen is that there will be a temperature gradient from the base at its hottest and dropping as it goes up to the surface, therefore the steam might condense back to liquid phase before breaking the surface and pressurizing the cooker.

Since you can only heat water to a max of 100C unless the pressure increases, and since the internal pressure of the cooker will be lower than with gas then the higher temperatures associated to pressure cooking will never be achieved.

Nothing to do with “trapped air inside”, actually if you could pressurize the cooker with an air compressor there will be no difference from pressurizing it with water steam from the boil.

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