Induction Cooktops

Canary Media: "How do induction stoves actually work?" Induction stoves are climate-change-fighting machines, which help pitch fossil fuels out the saloon door. "Healthier to use than gas stoves and up to three times more efficient (as well as up to 10% more efficient than traditional electric resistance stoves), according to the U.S. Department of Energy." Displacing gas stoves is also central to cutting carbon emissions of buildings, which represent some 35% of energy-related emissions in the U.S. "Induction stoves are in only a sliver of American homes, but that doesn’t mean people aren’t justifiably curious about them: 69% of U.S. adults surveyed said they might go with induction for their next stove, according to Consumer Reports." [And the Inflation Reduction Act contains incentives for any family making such a choice]. The scratch-resistant ceramic-glass surface when not in use makes a great hot pad for setting down hot pans from the microwave or oven, but use parchment paper or other protection when cooking with cast iron to avoid scratches just in case. Alternating current in the U.S. reverses direction 60 times per second, but the power electronics of the induction current cycle ramp this up to 20,000 or more per second. The magnetic field induces an electric current in the pan on top, producing 'eddy currents' which battle against electrical resistance, thus generating heat. Pans need to be  made of ferromagnetic materials such as cast iron or some stainless steels. "The same induction physics also pop up in other futuristic applications, from eddy-current brakes to wireless charging."   #inductionheating   #physics   #climatechange