How Induction Heating Works - hestan KIC Serie Manuel D'utilisation Et D'entretien

HOW INDUCTION HEATING WORKS

INDUCTION INDUCTION
Heating by induction is the most efficient form of cooking available.
EN
The heat is generated by an electromagnetic field, directly on the bottom of the pan or pot used.
The surface which is free from contact remains virtually cold.
When the cooking time is up and the container is removed, there is no residual heat. It is
efficient because there is no waste of energy due to dispersion, as happens with gas burners. It is
30 to 50% faster than normal cooktops using HGL technology and allows energy savings of up to
25%.
If liquid overflows from the container, it does not stick to the surface of the cooktop, because
this is just slightly warm.
OPERATING PRINCIPLE OPERATING PRINCIPLE
This is based on the electromagnetic properties of most cooking containers.
The electronic circuit governs the operation of the coil (inductor), creating a magnetic field.
The heat is transmitted by the container to the food.
The cooking process takes place as follows:
• Minimum dispersion (high performance);
• Removing of the pan (simply lifting it) automatically stops the system;
• The electronic system allows maximum flexibility and precision of regulation.
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1 - Recipient
2 - Induced current
3 - Magnetic field
4 - Inductor
5 - Electronic circuit
6 - Electricity supply