Induksjonsovner

Induksjonsovner, also known as induction cooktops or stoves, are kitchen appliances that use electromagnetic induction to heat cookware directly. This technology differs from traditional stovetops like electric resistance or gas burners, which heat the surface of the cooktop, and that heat is then transferred to the cookware. In an induction system, a coil of copper wire is placed beneath the ceramic or glass surface. When an electric current passes through this coil, it generates a rapidly alternating magnetic field. If a ferromagnetic pot or pan (like cast iron or certain stainless steels) is placed on the surface, the alternating magnetic field induces electrical currents within the metal of the cookware. These induced currents, known as eddy currents, encounter resistance within the metal, generating heat. This heat is produced directly in the base of the pot or pan, leading to very efficient and rapid heating. A significant advantage of induction cooking is its speed and energy efficiency, as much less heat is lost to the surrounding air compared to other methods. The surface of the induction cooktop itself only heats up indirectly from contact with the hot cookware, making it generally cooler to the touch than conventional electric stoves. Safety features often include automatic shut-off when cookware is removed and temperature control that is more precise and responsive.