Introduction To Induction Cooking - GE Profile PHB925SB1SS Technical Service Manual

How Induction Cooking Works
Induction cooking uses high frequency (20-50 K hz)
magnetic energy to heat a ferrous metal pan when
it is placed over the induction coil. The induction
fi elds have no affect on nonmagnetic surfaces
such as paper, plastic, or nonferrous metals like
aluminum, or copper. Thermal sensors under the
glass surface communicate with microprocessor
controls for pan sensing and turn-down.
Part one: Coil produces electromagnetic energy
The fi rst component needed is an induction coil or
element. The induction coil generates the magnetic
fi eld needed for induction cooking.
Glass Cooktop Surface
Part two: Pan uses the energy to produce heat
The second component is the ferromagnetic cooking
pan with a bottom constructed of material that will
attract a magnet. If a magnet will not stick to the
bottom of the pan, it cannot be used for induction
cooking.
Testing Bottom of Pan with Magnet
When the proper type of pan is placed over an
energized induction coil, a fi eld of magnetic waves
will cause the bottom of the pan to heat.
Water
Glass Cooktop Surface

Introduction to Induction Cooking

Induction Coil
Pan with Bottom of
Magnetic Material
Induction Coil
Induction cooking is very effi cient. The energy
created by the induction coil is applied to only the
bottom of the pan.
The contents of the pan are therefore heated more
quickly than they would be if heated by a gas fl ame
or a traditional radiant heating element.
By heating only the bottom of the pan, the
surrounding surface remains cooler than with
traditional cooktops.
Features:
• Easy cleanability
since spills and splatters do not burn on the
cooktop, which is about 500°F vs 1200°F for
radiant.
• Control and responsiveness equal to gas
induction cooktop gives you instant control of
the amount of heat added to the cookware.
• Fast and powerful
time. 3700 W, 8.5 min. to boil vs 12 to 14 min. for
radiant and 14 to 16 min. for gas (18k BTU).
• Effi cient performance
heats only the pan and its contents, not the
kitchen. Effi ciency ratings are: Induction 83%,
Radiant 72%, and Gas 38%.
– 6 –
Induction Fields
―Cooktop cleaning is easier
―Provides incredibly fast boil
―Induction technology
(Continued next page)
―This