The working principle and characteristics of the induction cooker

For induction cooker I believe that many people are not unfamiliar, usually used to fry cooking, bring great convenience. What are the working principle and characteristics of the induction cooker, PChouse will bring you together to understand it.

The internal working principle of the induction cooker is to generate alternating current through the internal circuit board control, the alternating current through the coil and the alternating magnetic field. When the pot containing iron molecules placed in this magnetic field, the iron molecules will be in the role of the alternating magnetic field vibration, the formation of eddy currents, eddy currents produce heat, heat through the bottom of the pot to the pot of water or food, so that heated food. Knowing the heating principle it is not difficult to know the structure inside. General induction cooker inside is mainly divided into two major components: the electronic part and the structure of the part. Electronic part includes: power board, display board, coil disk. The structure part includes: plastic upper and lower cover, ceramic plate, fan, power cord.

The main feature is more energy-saving (high thermal efficiency), the advantages of induction cooker are firstly shown in its high thermal efficiency. As a high-tech product advocating "green kitchen culture", the application principle of induction cooker is that the current through the coil generates a magnetic field, and the magnetic lines of force within the magnetic field pass through the bottom of the iron-containing material (iron pots, stainless steel pots, enameled pots, etc.), which prompts the high-speed movement of iron molecules and produces countless small eddy currents, so the thermal efficiency is high. In contrast, traditional stoves, such as electric stoves, liquefied petroleum gas stoves, gas stoves and rice cookers, the heating principle is to burn the bottom of the first red vessel to directly heat the food in the pot, and part of the heat consumption in the combustion of air, the thermal efficiency of 40% -70% between the amount of thermal energy consumption, slow cooking.