How is electromagnetic induction utilized in induction cooktops?

Electromagnetic induction in induction cooktops generates heat directly in the cookware through magnetic fields.

Induction cooktops utilise a fascinating principle of physics known as electromagnetic induction. This process begins when an alternating current is passed through a copper coil located beneath the cooktop's surface. This current generates a dynamic magnetic field that extends above the cooktop. When a ferromagnetic pot or pan (i.e., cookware made of iron or steel) is placed on the cooktop, this magnetic field induces a flow of electric current within the cookware.

This induced current, also known as an eddy current, flows in a circular path within the cookware. As it moves, it encounters resistance from the material of the cookware. This resistance generates heat, which is then transferred to the food inside the cookware. It's important to note that the cooktop itself doesn't get hot; the heat is generated directly in the cookware. This makes induction cooking more efficient and safer than traditional methods.

The amount of heat generated can be controlled by adjusting the strength of the magnetic field. This is done by varying the intensity of the electric current flowing through the copper coil. A higher current results in a stronger magnetic field, which induces a larger eddy current and thus generates more heat. Conversely, a lower current results in less heat. This precise control over the cooking temperature is another advantage of induction cooktops.

In summary, electromagnetic induction in induction cooktops works by passing an alternating current through a copper coil to generate a magnetic field. This field induces an electric current in the cookware, which generates heat due to the resistance it encounters. The heat is then used to cook the food. The process is efficient, safe, and offers precise control over the cooking temperature.