Tell me about induction cooker

Question

Tell me about induction cooker

Answer 1

An induction cooker uses induction heating for cooking. A conducting pot is placed above an induction coil for the heating process to take place. This type of cooktop does not work with non-conductive cookware such as glass.

Induction cookers are faster and more energy-efficient than traditional cooktops. Additionally, the stove top does not become dangerously hot; however, skin can still be burned if it comes into contact with the inside of the pot. Also, the induction cooker does not warm the air around it as other cookers do.

Since heat is being generated from an electric current induced by an electric coil, the range can detect when cookware is removed or its contents boil out by monitoring the voltage drop caused by resistance to the current. This creates possible additional functions, such as keeping a pot at minimal boil or automatically turning off when the cookware is removed.

This form of flameless cooking has an edge over conventional gas flame and electric cookers as it provides rapid heating, vastly improved thermal efficiency, greater heat consistency, plus the same or greater degree of controllability as gas.[citation needed]

Induction cookers are safer to use than conventional stoves because there are no open flames and the "element" itself reaches only the temperature of the cooking vessel; only the pan becomes hot. Induction cookers are also easier to clean because the cooking surface is flat and smooth, even though it may have several zones of heating induction. In addition, food cannot burn onto the cooking surface as it is not hot.