The Principle Of Induction - Bertazzoni P365IX Installation, Use & Care Manual

The Principle of Induction

When an induction element, also called: 'a heating zone' or simply: 'a coil' - is switched on, the appropriate
piece of cookware used, and a desired level of heating power selected, the electronic circuit unit ('induction
generator' or 'inverter') powers up the induction element which creates a magnetic field. This magnetic field
continuously changes in terms of frequency and intensity, and this creates induced 'eddy' currents in the
bottom of the pot or pan and ultimately results in heat. The heat is transferred directly to the food being
cooked.
Thus, induction heat makes the cookware a direct source of heat, featuring high level of efficiency with
extremely low energy loss and unparalleled heating level control.
With induction cooking there is very little 'heating 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.
For induction, energy efficiency is within a range of 90-95%, compared with 55-65% for conventional 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 environment.
Induction cooking elements are sensitive to the cookware type being used :
- If there is no cookware placed on the element, or if the cookware is not of induction grade, there will be no
power emitted by the element.
- If the the piece of cookware is placed partially on the element, or if it is smaller than the element, the
internal sensors will reduce power to the element.
- If the pot/pan is fully removed from the element, the power output will be instantaneously reduced to '0'.
The controls will turn the element off after a minute, unless the piece is returned onto the element.
When compared to other methods of cooking, induction cooking has a very low level of ambient heat, thus
making cooking more pleasurable, with a reduced need for ventilation.
Finally, the vitroceramic glass as a cooking surface barely becomes hot and this makes cleaning much
easier.
When using induction elements, some cookware 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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