Induction Cooktop

무공해건강냄비 2008. 7. 11. 06:09

 

 

 

 

 

 

 
 
 

Induction Cooktop

무공해건강냄비 2008. 5. 24. 13:19

    

최근 인덕션랜지가 인기 있는 이유.....

1.불꽂이 없어 산소를 태우지 않아 이산화 탄소배출이 없고

 공기를 오염시키지 않는 환경친화적 무공해제품이다.

2.자동으로 꺼짐으로 외출시에도 화재등 걱정할 필요없다.

3.열효율이 좋고 개스비절약(인덕션 90%,개스 55%)

4.온도,시간 조절기능으로 편리하다.

5.그을음이나 불꽂이 없어 냄새가 없다.

6.청소가 쉽고 위생적이다.

7.전기나 개스보다 관리가 쉽다.

8.냄비 자체를 가열하므로 화상의 염려가없다.

 

 

 

 

 

 

 

                         

Go to fullsize image    Go to fullsize image

 

 

316PLC Induction Cooktop(Digital)

 

1.No pre-heating, no waiting time when changing cooking

       temperatures, no hot cooking zones without pots.

2.Two liters of water are brought to a boil up to 60% faster than

  on conventional stoves. Cooking on induction, you practically

  cook on a cold cooking zone.

3.The heat is generated in the base of the pot directly.

4.This prevents fingers from getting burnt.

5.If there is no pot on the cooking zone, nothing happens

  - even if the cooking zone is turned on.

6.The automatic switch-off mechanism detects pots whose

   contents have evaporated and turns the cooking zone off.

   Because the cooking zone itself does not heat up, practically

   nothing can get burnt onto it.

7.Precise with induction.

8.Precise temperature-regulated cooking is child's play because

   energy can be regulated precisely and immediately.

9.Energy-saving 

  The selected power of energy is supplied as soon as the cooking

   zone is turned on. Pot detection ensures that the heated-up

   cooking zone automatically adjusts itself to the diameter of

   the pot. A temperature sensor detects pots whose contents have

   evaporated and turns off the cooking zone automatically. This

   way no energy is used unnecessarily.

10.Safe

   Because the cooking zone practically stays cold, fingers don't

   get burnt. If there is no pot on the cooking zone, it doesn't heat

   up, even if it is turned on. The automatic switch-off mechanism

   turns the cooking zone off if it has been in constant operation

   for a certain amount of time.

11.Easy-care

   Because the cooking zone itself does not heat up, practically

   nothing can get burnt on. No tiresome scraping off of burnt-on

   residue. Simply wipe off the cooking zone with a moist cloth.

 

 

 

 

 

 

 

 

 
 
 

Induction Cooktop

무공해건강냄비 2008. 5. 24. 13:11

 

What Is "Induction Cooking"?

Here's the Basic Idea

"Cooking" is the application of heat to food. Indoor cooking is almost entirely done either in an oven or on a cooktop of some sort, though occasionally a grill or griddle is used.

Cooktops--which may be part of a range/oven combination or independent built-in units (and which are known outside the U.S.A. as "hobs")--are commonly considered to be broadly divided into gas and electric types, but that is an unfortunate oversimplification.

In reality, there are several very different methods of "electric" heating, which have little in common save that their energy input is electricity. Such methods include, among others, coil elements (the most common and familiar kind of "electric" cooker), halogen heaters, and induction. Further complicating the issue is the sad habit of referring to several very different kinds of electric cookers collectively as "smoothtops," even though there can be wildly different heat sources under those smooth, glassy tops.

As we said, cooking is the application of heat to food. Food being prepared in the home is very rarely if ever cooked on a rangetop except in a cooking vessel of some sort--pot, pan, whatever. Thus, the job of the cooker is not to heat the food but to heat the cooking vessel--which in turn heats and cooks the food. That not only allows the convenient holding of the food--which may be a liquid--it also allows, when we want it, a more gradual or more uniform application of heat to the food by proper design of the cooking vessel.

Cooking has therefore always consisted in generating substantial heat in a way and place that makes it easy to transfer most of that heat to a conveniently placed cooking vessel. Starting from the open fire, mankind has evolved many ways to generate such heat. The two basic methods in modern times have been the chemical and the electrical: one either burns some combustible substance--such as wood, coal, or gas--or one runs an electrical current through a resistance element (that, for instance, is how toasters work), whether in a "coil" or, more recently, inside a halogen-filled bulb.

 

Induction is a third method, completely different from all other cooking technologies--
it does
not involve generating heat which is then transferred to the cooking vessel,
it makes
the cooking vessel itself the original generator of the cooking heat.

 

How does an induction cooker do that?

Put simply, an induction-cooker element (what on a gas stove would be called a "burner") is a powerful, high-frequency electromagnet, with the electromagnetism generated by sophisticated electronics in the "element" under the unit's ceramic surface. When a good-sized piece of magnetic material--such as, for example, a cast-iron skillet--is placed in the magnetic field that the element is generating, the field transfers ("induces") energy into that metal. That transferred energy causes the metal--the cooking vessel--to become hot. By controlling the strength of the electromagnetic field, we can control the amount of heat being generated in the cooking vessel--and we can change that amount instantaneously.

(To be technical, the field generates a loop current--a flow of electricity--within the metal of which the pot or pan is made, and that current flow through the resistance of the metal generates heat, just as current flowing through the resistance element of a conventional electric range's coil generates heat; the difference is that here, the heat is generated directly in the pot or pan itself, not in any part of the cooker.)

 

How Induction Cooking Works:

  diagram of induction process

  1. The element's electronics power a coil that produces a high-frequency electromagnetic field.
  2. The field penetrates the metal of the ferrous (magnetic-material) cooking vessel and sets up a circulating electric current, which generates heat. (But see the note below.)
  3. The heat generated in the cooking vessel is transferred to the vessel's contents.
  4. Nothing outside the vessel is affected by the field--as soon as the vessel is removed from the element, or the element turned off, heat generation stops.

 

There is thus one point about induction: with current technology, induction cookers require that all your countertop cooking vessels be of a "ferrous" metal (one, such as iron, that will readily sustain a magnetic field). Materials like aluminum, copper, and pyrex are not usable on an induction cooker. But all that means is that you need iron or steel pots and pans. And that is no drawback in absolute terms, for it includes the best kinds of cookware in the world--every top line is full of cookware of all sizes and shapes suitable for use on induction cookers (and virtually all of the lines will boast of it, because induction is so popular with discerning cooks). Nor do you have to go to top-of-the-line names like All-Clad or Le Creuset, for many very reasonably priced cookware lines are also perfectly suited for induction cooking. But if you are considering induction and have a lot invested, literally or emotionally, in non-ferrous cookware, you do need to know the facts. (Check out our page on Induction Cookware.)

Newer technology is coming along that will apparently work with any metal cooking vessel, including copper and aluminum, but that technology--though already being used in a few units of Japanese manufacture--is probably several years away from maturity and from inclusion in most induction cookers. If you are interested in a new cooktop, it is, in our judgement, not worth waiting for that technology.

(The trick seems to be using a significantly high-frequency field, which is able to induce a current in any metal; ceramic and glass, however, are still out of the running for cookware even with this new technology.)

There is also imminent a "zoneless" type of induction cooktop: the De Dietrich line has been distributing prototypes to selected dealers, and supposedly will release the product to market in April or so. Some far-from-objective material can be found in this this article (PDF file) from The Kitchen & Bathroom Designer magazine of February 2006. Initial reports from the field suggest that the unit, at least in its prototype form, is not yet ready for prime time (surprising from that company): two issues cited by a leading dealer were low power, owing to their use of circular magnet shapes, which allow air pockets under the glass, and that the unit's necessarily complicated control system does not always recognize when two similar-size pots are shifted about. Well, we will see what we will see. Doubtless, the bugs will be squashed soon enough, and this promises to be an exciting development in the inexorable advance of induction--a "cook anywhere" surface like a griddle, except hot nowhere but under the pots and pans!