How induction works
1. Coil
2. Electromagnetic field
3. Network
4. Generator
5. Vitroceramic plate
6. Heat generation directly in the recipient’s bottom
Heating by induction is the result of an electromagnetic field under control created by an inductor (coil) located under the vitro glass directly in the cooking area. The cooking area is activated by the automatic detection of the recipient : this recipient must have a ferromagnetic quality. The frequency of the magnetic field emitted by the generator (between 20 and 30 000 Hz) activates the metal electrons of the pans by inverting them at the electromagnetic field’s frequency. By the JOULE effect, the recipient is going to rapidly rise in temperature and heat the foods or contained liquid. Heating is stopped as soon as the recipient is removed. The same thing takes place with the electromagnetic field : if a recipient leaves the heating area, the field is immediately interrupted. The vitroceramic glass surface does not heat anymore. Therefore, there is no longer any risk of burning and the foods overflowing a pan coming in contact with the vitroceramic plate will no longer be burned. This greatly facilitates maintaining the cooktop. Heating is approximately twice as fast and the energy efficiency is the best in all heating categories : more than 90% (the energy efficiency of gas which is 45% due to the loss of heat around the recipient). The De Jelin cooktop complies with European and international electromagnetic compatibility (EMC) standards, strictly limiting the magnetic field’s action area for optimum safety.
The many advantages of induction
Greater comfort
Induction facilitates work in the kitchen in many ways. Instantaneous thermal responsiveness allows working with materials with unprecedented precision. Cleaning the seal-less cooking area, for example, is really very easy. And, because of the low temperatures on the vitroceramic, overflowing foods can’t be burned. In addition, since the vitroceramic plate doesn’t store heat, the cooking process is really terminated as soon as power is turned off.
Cooking by induction hardly increases the temperature in the vicinity of the cooking area : so the atmosphere of a professional kitchen with its many heating areas becomes immediately much more pleasant.
Greater safety
The integrated pan detection system notices the absence of a recipient on the cooking area and automatically interrupts the power circuit. When returned, power is immediately restored. The system also detects empty pots and pans to prevent them from getting damaged.
It is likewise reassuring to say that since the cooking area itself is not actually heated, the risks of burning oneself are also reduced.
Greater profitability
As for energy consumption, it is hard to do better than induction systems. Their efficiency is better than 90%. This is due to the simple fact that the system directly heats the recipient’s bottom without losing any energy by heating the vitroceramic plate, the cooking area or the ambient air.
A 5 kW induction plate allows, for example, boiling 5 liters of water in about 6 minutes. A cast iron cooking plate will take twice as long for the same result.
Another profitability criterion : no sense maintaining high-temperature heating areas for later use. Pan detection combined with almost instantaneous responsiveness here also allows making major energy savings since heat is consumed only when it is really needed.
