Induction hobs are modern, fast and economical. Nowadays, induction cooking is widespread, yet there are many questions and myths about this heat source. Let's answer the most common questions about induction together and clear the air once and for all.
1. How does induction work?
Electromagnetic induction is a very interesting physical phenomenon that was discovered in the early nineteenth century. At the beginning of the twentieth century, efforts were made to patent the first induction cookers, but without success. Mass production of induction hobs did not take place until many years later.
Unlike other cookers, the heat is generated directly in the wall of the vessel. There is a coil in the glass plate through which an alternating current passes, which generates an electromagnetic field that is also interfered with by the pot on the plate. Due to the resistance of the material, there is a loss of energy, which in this case is desired because it manifests itself as heat.
2. Which cookware is suitable for induction?
When you buy an induction hob, you don't necessarily have to throw away all the dishes. You can check the suitability of the cookware with an easy experiment. All you need is a simple magnet. If the magnet sticks to the cookware, it is suitable for induction cooking.
