KBB - April 2011 - (Page 51)

Education Understanding Induction Learn the ups and downs of these increasingly popular cooktops As one of the newer kitchen options in Universal and sustainable design, induction cooktops are gaining popularity in the design community. According to the 2011 National Kitchen & Bath Association (NKBA) Kitchen and Bath Design Trend survey, 34 of the 100 members surveyed had specified induction cooktops in the final three months of 2010, up 8 percent from last year’s survey. Among other things, induction cooktops are more energy-efficient than traditional electric cooktops, and their heating method allows for faster cooking. In order to determine when it’s best to specify an induction cooktop for a prospective client, it is helpful for designers to have a deeper understanding of how induction cooking works and its advantages and disadvantages. We’ll begin with an in-depth look at the heat transference that makes induction cooking possible. How It works Induction cooking takes place when heat is generated directly in the cooking vessel, a pot or pan. Different from other cooking methods, the cooking vessel itself becomes the heat source, instead of the electrical coils or burning gas used in traditional conduction cooking. Induction cooking elements consist of a coil of copper wire placed beneath the cooktop’s ceramic glass surface. When the unit is turned on, an alternating electric current flows through the coil, producing a powerful, highfrequency oscillating electromagnetic field. When a cooking vessel made of electromagnetic material, such as a cast-iron skillet or stainless-steel pot, is placed over the induction element, the magnetic field transfers, or induces, energy into the cooking vessel. The magnetic current causes the molecules of the metal cooking vessel to vibrate at high frequencies, creating friction, which in turn, heats the vessel. While the current is large, it is produced by a low voltage. By controlling the strength of the electromagnetic field, the cook controls the amount of heat being generated in the cooking vessel. Since the heat is generated by an induced electric current, the cooktop can detect whether or not cookware is present Induction cooking works by sending an electric current through a copper wire coil to produce a high-frequency oscillating electromagenetic field. When placed over the coils, which are located under the cooking surface, pots and pans made of certain materials, such as cast iron or stainless steel, react and become hot. Because heat is generated directly in the cookware, wasted heat is minimal and the cooktop remains safe to touch. Photos courtesy of Whirlpool Corp. www.kbbonline.com / April 2011 + K BB 51 http://www.kbbonline.com

Table of Contents for the Digital Edition of KBB - April 2011

KBB - April 2011
Table of Contents
Online Contents
Online News
Editorial
Focus
Trends
Products
Profile
Abroad
Blonde Ambition
Serenity Now
Education
Ad Index
Favorites

KBB - April 2011

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