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An induction cooktop is a range which uses inductive magnetic energy to create heat. With these units, the heat generated used precisely into the cooking container instead of being generated through burning gas or resistance coils. The heating vessel suitable for an induction cooktop has to be a ferromagnetic metal. In the induction cooktop, the copper wire coil is mounted just below the glass top while the electricity conducts through it. An oscillating and changing magnetic circuit is formed when an AC electric current is introduced to the copper wire coil. The magnetic flux is generated and it induces an electrical current in the the iron content once the container is brought in proximity to the cooktop. This current creates an expenditure of electrical power into heat that then heats the contents of the pot. Minimal heat energy is conveyed to the pot itself which allows the cooking surface to maintain a safe and cool level. As the coil offers a low electrical resisitance, much of the utilized power is smaller.

Induction cooktops offer inexpensive and faster means of heating because the induction heats the vessel itself which grants total control over the heating process. There is a lower likelihood of fire as the cooktop surface is only heated when set in direct contact with the cooking pot. Traditional means of cooking use direct combustion and AC burners which an induction cooktop does not have. An oscilating magnetic field is light on the electric bill because the magnetic field is only heating the iron cookpot means it is not wasting energy to heat anything that it does not need to. An induction cooktop is equipped to monitor if there is a cooking vessel present, and in case the contents in the pot have been boiled dry thanks to the volume of conductive resistance. This prevents scorching of the bottom of ferrous vessels because the induction cooktop can maintain a basal boil or turn off automatically when any cookware is removed or what is being cooked has been boiled away.

The perks of an induction cooktop are the enhanced cooking capability, the temperature stability, and the rapid heating. The heating element itself causes no direct heat, making it less dangerous than a traditional heating element. The range is able to still boil liquids in spite of ample quantities of paper or otherwise flammable material is placed too close; it will merely boil above it without igniting the materials and becoming a hazard. It provides improved wheelchair access, and is simple to clean up as spilled food will not be on fire. The limitations contain the reality that an induction cooktop may only use ferrous pots and pans. The best method to decide which pans can be used with induction cooktops is to conduct a magnetic analysis. If a magnet sticks to the vessel, it will operate upon the induction cooktop.

Generally, cooking containers are stainless steel, cast iron, black metal, or iron. Convex shaped woks are not to be used without special attachments since the ferrous pans used for an induction cooktop needs to have a flat bottom creating full connection and nearer in distance to the surface generating a better heating effect. The cooktop is made of tempered glass or similar material and is liable to damage when struck sharply. With an iron base, aluminum foil will actually melt on the surface of the induction cooktop and break it.
These ranges come with a small cooling fan which makes a little sound when in on. People who received pace makers or electronic implants must keep a wide berth from the cooktop due to of the magnetic fields. These signals also caused electromagnetic impedance in radio receivers.
The initial patents for induction cooktops were granted in the initial ninteen-hundreds. Around the mid ninteen-fifties GM exhibited demonstration cooktops. It wasn’t until the 1970′s that manufacturing started and the first cooktop was on display at the Westinghouse Consumer Products Division display. The manufacturing continued for 2 years until the business was sold. Receiving consent from the Federal Communications Commission, the patents were released thereafter, and licenses were collected. Sears Kenmore marketed the original model in the 1980s.
At this point, German cooktop makers rule the industry next to Spanish, Italian, and Swedish firms. Hotels and restaurants across Europe employ induction cook tops, notably for business cooking equipment. Common in China and Japan, these cooktops are extensively used for rice steamers.
The U.S. Department of Energy has published that an induction cooktop reduces consumption by an average of 13% of household electrical use with effeciency levels of 84%, compared with an resistance coil cooktop of 71%.

As a passionate cook and advocate of alternative energy, Kitty loves to merge both of her passions by cooking with an energy effecient induction cooktop! For free cookware when you buy an induction cooktop see http://www.inductioncooktop.us