Principles Of Induction - Introduction - Wolf CT15I Technical & Service Manual

Operation Information
PRINCIPLES OF INDUCTION
Introduction
There are two techniques of glass-ceramic heating:
• Infrared.
• Induction.
The difference is only obvious once the cooking zones are
turned on. The Infrared one glows red while the the induc-
tion doesn't seem to operate.
The Infrared is provided with radiant or halogen sources
that transmit heat by radiation or conduction. Induction
Cooktops produce a magnetic field which passes through
the glass ceramic to the pan. When ferro magnetic cook-
ware is used, this magnetic field excites the molecules in
the pan, causing them to vibrate at a very high frequencies,
producing heat.
The principles of heating by induction is a natural phenomenon discovered in the 19th century by several physicists,
among whom a certain Leön Foucault. He highlighted the development of currents facing the magnetic field in a
moving metallic mass or a fixed metallic mass run though by a variable magnetic flux. These eddy currents compa-
rable to short-circuits cause a heating effect (Joule effect) in the mass.
The operating principle is innovating. Contrary to other cooking modes, it is the container itself, which heats and not
the cooking surface. This results in a very responsive method of cooking.
You put a saucepan on the cooking zone that is sufficient to initiate the heat while the cooking surface remains cool.
the heating element is nothing but the container metal, which transforms the magnetic energy into thermal energy.
Induction qualities are flexibility, low inertia, easy cleaning, good efficiency and thermal safety. Induction efficiency
may reach up to 90% according to the types of cooking. With such a technique, the container only heats. Inertia is
therefore low, and above all, the plate stepping from the mildest temperature to the strongest power, in an instant
and while diffusing heating a homogeneous way, attracts more and more consumers.
IF A CRACK APPEARS IN THE GLASS SURFACE, DISCONNECT THE APPLIANCE IMMEDIATELY TO AVOID
ANY RISK OF ELECTRICAL SHOCK.
NEVER USE COOKING SURFACE AS A STORAGE SPACE OR CUTTING BOARD.
NEVER ALLOW POWER CABLES FOR OTHER ELECTRICAL APPLIANCES TO TRAIL ACROSS THE COOK-
ING SURFACE.
DO NOT LEAVE EMPTY PANS ON THE COOKING SURFACE IN CASE OF RESIDUAL HEAT OR IF THE UNIT
IS TURNED ON BY MISTAKE.
I I n n d d u u c c t t i i o o n n C C o o o o k k t t o o p p
Induced currents Induced currents
Induction coil Induction coil
Figure 3.1. Principles of Induction
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Electronic circuit Electronic circuit