How an induction hob works

A few years ago all houses had a common factor when it came to heating food in a kitchen: gas. We all remember the heavy and robust butane cylinders, which had to be replaced from time to time due to a lack of gas.

This system had the advantage of paying only for what you consumed, but the high level of danger, made households look for a much safer and more comfortable alternative for their kitchens.

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It was then when the vitroceramic plate arrived, the system that heats its incorporated resistances, to the passage of electricity through them and later the induction plates, of which we are going to speak in this post.

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  1. Induction plate: How it works
    1. Advantages and disadvantages of induction plates
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Induction plate: How it works

This system is somewhat more complex, but with a much more advanced operation than the previous systems.

Induction is the fabrication of a magnetic field which, by contact, heats a ferromagnetic material.

That is to say, induction plates are capable of detecting a material of this type in contact with them.

Once detected, they create magnetic waves that shake the energy so that the material we have placed on top of the ferromagnetic type will be heated due to the energy released in the process and consequently the container will heat the product we have put in the pans, pots or any other element of this type.

Advantages and disadvantages of induction plates

One of the disadvantages of induction hobs is that not all utensils are suitable for induction.

Any kitchenware designed for vitroceramic is not suitable for this type since, in order for the induction process to take place, the material in contact must be the aforementioned ferromagnetic material.

Thanks to this technology, many plates take advantage of it heating only the part in contact with our frying pans, saving energy by only using the part that suits us.

It is frequent to see how our induction plate is illuminated only in the base we want to heat, being able to vary the shape and size to adapt to our utensils.

Finally, although induction hobs are usually more expensive than conventional ceramic hobs, cooking time is reduced by more than half, reducing energy consumption and, consequently, the monthly electricity bill.

For the moment both technologies coexist in our homes because there are defenders of both but this induction technology is growing by leaps and bounds in the market.

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