Kuppersbusch USA EKI326UL manual Principle of induction, When an induction element also called ‘a

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The principle of induction

When an induction element - also called: ‘a

heating zone’, or simply: ‘a coil’ - is switched on, the appropriate utensil is used, and a desi- red level of heating power selected, the elec- tronic circuit unit (‘induction generator’ or ‘in- verter’) powers up the induction coil which creates a magnetic field. This magnetic field continuously changes in terms of frequency and intensity, and this creates induced cur- rents in the bottom of the utensil and ultimate- ly results in heat. The heat is transferred di- rectly to the food being cooked.

Thus, induction heat makes the utensil a di- rect source of heat, featuring high level of effi- ciency with extremely low energy loss and un- paralleled heating level control.

With induction cooking there is very little ‘hea- ting inertia’. Induction cooking elements do not incorporate a heat generating element - unlike convectional electric rings, halogen or radiant elements etc. - therefore, heat levels can be changed very quickly.

Energy efficiency for induction is within range of 90-95%, compared with 55-65% for conven- tional and radiant element, or 45% - 55% for gas fueled burners. The energy efficiency contributes to substantial energy savings, both beneficial to the owner as well as the en- vironment.

Induction cooking elements are sensitive to the utensil type being used :

-if there is no utensil placed on the coil, or if the utensil is not of induction grade, there will be no power emitted by the coil;

-if the utensil is placed partially on the coil, or if it is smaller than the coil, the internal sen- sors will reduce power to the coil; The Princi- ple of Induction

	C
A	B
	+
	-

AInduction coil

BInverter

CInduced currents

-if the utensil is fully removed from the coil, the power output will be instantaneously redu- ced to ‘0’, and, eventually, the controls will turn the element off after a minute, unless the utensil is returned back onto the coil.

When compared to the other methods of co- oking, induction cooking has a very low level of ambient heat, thus makes cooking more pleasurable, with a reduced need for ventila- tion.

Finally, the vitroceramic glass as a cooking surface barely becomes hot and this makes cleaning much easier.

For a proper choice of utensils, please refer to “Utensils for Your Induction”

When using induction elements, some utensils may produce faint humming sound. This is a normal occurrence - the noise is a result of vibrations caused by induced currents.

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