Induction hobs Totally not pics

[TimB]

I have been thinking about getting an induction hob and have been listening to the usual spiel about how the pan has to be magnetic etc etc

Now I think the explanation to why it has to be magnetic (ferromagnetic) is really a bit of BS

You can heat up metals in a crucible using induction and it works with many non ferromagnetic metals

Personally I think the reason is the power/freq they use in an induction hob. As I see it you generate an alternating magnetic field it will induce the same in a nearby metallic object. It is the current generated from the changing magnetic field and the resistance in the metal is what heats the object.

Ali and copper just do not have enough resistance so do not get so hot.

HOWEVER I hate being wrong but cannot find a definitive description on it to make sure I have my facts right

Any thoughts?

Ok being doing more youtubing

The main difference is that ferromagnetic materials have hysterics losses, that is the resistance to a changing magnetic field. The extra heating from hysterics losses makes the part hotter.

[ChrisRowe]

Hi Tim
Got an induction hob 18 months ago and the only thing that didnt work on it was my Italian Coffee maker ..had to get a nice new one. I had a set of meyer pans which are about 15 years old and they all work fine. The hob will tell you if the pan is not suitable.
On the plus note its is so quick....I have had gas and halogen ceramic in the past and induction is quicker than both ..Chris

[Giuseppe MPO]

In an induction hob it is necessary for the pan to be made of ferromagnetic material because to generate a sufficiently strong magnetic field, the pan must close it and ensure that the air gap is as small as possible. If the pan is not made of ferromagnetic material, the induction hob coil has an air gap that is too large.

[JonW]

I have had one for over 10 years now.  As mentioned it must be iron or steel or ali with a steel plate, or it won't even start.  Much is safety as you would not want to have the unit generating a powerful field and place your hand close with Ferro jewellery or even a mixture as it would be rather dangerous.  From a cooking perspective, they are really good with the right pan, any full steel or cast iron is by far the best from an efficiency perspective. Some pans state they are for induction but in reality, they perform very poorly.   We are rural and don't have the luxury of mains gas, and this is the only reason we purchased one, I would opt for Gas any day on a hob.

 

[John Drew]

We've been using an induction cooktop for about 9years.
It works a charm, it is cheap to run, very efficient, rapid heat  control and it doesn't heat the surrounds. The last point is a real winner as our cooking setup has tiles to one side and to the rear. When we had a conventional electric cooktop the tiles would get quite hot. Induction puts all the heat in the pan. It's an amazing appliance. OK, You may have a once off purchase of some of your pans. Our's came with a selection of utensils.
We will never go back to gas or conventional electric now we have induction.

[Giuseppe MPO]

I have been using it for many years now, and for many years I have had a photovoltaic system on the roof of around 10KW, which is why, obviously, almost all of the home's consumption is electrical.

[RGV250]

Hi Tim,
I changed to Induction when I got the new kitchen and do not look back. I had to get new saucepans which was understandable as they were clear ceramic. I have had one frying pan that would not work which I think is aluminium and no steel plate insert.
One think I would say is the power supply you need caught me out, it is only 3 rings and it said the suply should be 9kw. My old ceramic hob was on a 20amp supply, I tested with a clamp meter and if all 3 rings were on full power it would need the 9kw supply but I will never be in that situation. Once off the maximum the power consumption drops off rapidly. They are fast, if boiling water do not turn your back and go away as it boils in seconds.

Bob