Induction cooking heats a cooking vessel by electrical induction, instead of by thermal conduction from a flame, or an electrical heating element. The cooking vessel must be made of or contain a ferromagnetic metal such as cast iron or stainless steel. In an induction hob , a coil of copper wire is placed under the cooking pot and an alternating electric current is passed through it. The resulting oscillating magnetic field induces a magnetic flux, producing an eddy current in the ferrous pot, which acts like the secondary winding of a transformer. The eddy current flowing through the resistance of the pot heats it. Energy transfer with induction hobs is around 84 percent compared to around 74 percent for gas or ceramic electric so there are good energy savings. Safety is an important aspect too – there is no naked flame so fire is extremely unlikely.
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