Most of the panels use crystalline ceramic glass (also known as glass-ceramic) to support the cooking pot. The panel itself does not generate heat, and it has good insulation properties, heat resistance, thermal shock resistance, mechanical shock resistance, corrosion resistance and thermal conductivity. Compared with other kitchen appliances and traditional cookers, induction cookers have great advantages in terms of safety, energy saving, high efficiency and simplicity, especially in terms of environmental protection.

From the safety point of view, the outer casing of the induction cooker is ABs engineering plastics and crystalline ceramics with good insulation performance. The surface of the induction cooker is sealed, and even if it is poured from top to bottom, it will not leak into the interior of the induction cooker. According to the national standard GB4706.1-1992, GB4706.l-1998, GB4706.29-92, the induction cooker is a class n electrical appliance, double insulated.

In addition, the induction cooker is controlled by microcomputer, and has various protection functions such as overvoltage protection, undervoltage protection, panel overheat protection, high power switch module (IGBT) overheat protection, air burn protection and timed shutdown. The induction coil of the induction cooker is generally made into a flat disk shape, and is provided with a high-quality soft magnetic material arranged in a radial arrangement.

When the cookware is placed on the panel, the magnetic strip forms a closed loop with the cookware when the machine is turned on. The distance between the bottom of the cookware and the induction coil is very small (less than 10), so the electromagnetic wave radiation leakage is extremely small and will not cause harm to the human body. The cookware is a load on the induction cooker, and the contact area between the bottom of the cookware and the panel, the bottom of the cookware and the distance of the induction coil are all proportional to the output power of the induction cooker.

That is to say, the larger the contact area between the bottom of the cookware and the panel, the smaller the distance between the bottom of the cookware and the induction coil, and the greater the output power of the induction cooker. On the contrary, it is small. When the ç‚Š is removed, the induction cooker is automatically turned off, the IC is turned off, and no current flows through the induction coil, and the magnetic field disappears. The heating of the induction cooker generates eddy current heating directly at the bottom of the cookware, and the panel itself does not generate heat, so there is no open flame, no exhaust gas generated by combustion, and a safety hazard such as poisoning or even explosion caused by liquefied gas venting.

Undoubtedly, compared with stoves that use liquefied gases and other gases, as well as electric cookers, electric woks, microwave ovens, etc., induction cookers have absolutely superior safety performance. In terms of efficiency, traditional kitchen appliances such as electric stoves, electric cookers, electric woks, etc. are heated by the heating wire and then transmitted through the medium to heat the pot to achieve the purpose of cooking.

In the heat conduction process, the lost heat t is large, such as the thermal efficiency of the electric cooker and the electric wok. The heat t loss of the gas furnace is even more apparent. As for the microwave oven, its thermal efficiency is much higher than that of the gas stove and the traditional electric cooker. However, the heating method is completely different from the cooking habits of the Chinese people. In the rich Chinese food culture, it can only be subordinated and be a supporting role. The loss of the high-frequency induction cooker has the following aspects: the loss of an IGBT during operation; 2. The loss caused by the DC internal resistance when the induction coil works: 3. The power consumption of the control circuit and the cooling fan is generally less than 10W.

Since the induction cooker directly heats the bottom of the cookware, the heat t lost during the cooking process is extremely small, and the residual heat on the cooktop panel after cooking is conducted from the bottom of the cookware. Therefore, the thermal efficiency of the induction cooker is very high, and it can reach above the intestines. Generally speaking, the maximum power of the whole machine is made larger, the thermal efficiency is relatively higher, but the cost is correspondingly increased.

In addition, when the cooker is placed on the panel of the induction cooker, a magnetic field is formed upon start-up, and eddy current heating is generated. When the power is turned off, the heating is stopped immediately, the thermal response speed is high, and the thermal inertia is small, so that the heating t and the cooking temperature can be conveniently and accurately controlled. Due to the high thermal response speed, the cookware heats up very quickly. Therefore, when cooking, avoid boiling in the pot. Be sure to put the oil first and then put the pot on the cooktop. Otherwise, the pot body will soon become red and deformed, causing the bottom of the pot and the platen not to closely match and affect the performance of the whole machine.

At present, there are thick-bottom cast iron wok pans on the market, in terms of cooking, when the number of pots is excellent. There are many advantages of induction cookers, which are not listed here. Finally, consumers are reminded that the manufacturer will indicate the method of use and precautions in the manual. Therefore, it is necessary to read the manual before use, and it will be handy.

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Foshan City Misirui Furniture Co., Limited , https://www.nbmisiruifurniture.com